Brief introduction of varieties of Grinding scale for Flavor description of Coffee beans in Queen Manor, Brazil

Flavor Description of Brazilian Queen Estate Coffee Bean Processing Method Grinding Scale Breed Introduction

Carvalho Dias family and founding member of the Brazilian Fine Coffee Association, for coffee quality and environmental maintenance is obvious, in the family farm, the use of natural waterfalls to develop pollution-free hydropower, self-sufficient electricity needs (another family winner is named after this waterfall), construction of churches, classrooms, nurseries, medical stations, adherence to the original forest of native flora and fauna and continuous afforestation. As for Queen Manor, environmental protection is quite thorough. Due to the high terrain and non-plain terrain, it is impossible to use machines to harvest fruits. And planted low yield high quality bourbon species, as the essence of Brazil's high quality coffee representative estate!

Fazenda Rainha belongs to the Carvalho Dias family and has been a manor for more than 116 years. Located in the high mountain area near Minas border in Sao Paulo state, the altitude reaches 1200 meters to 1400 meters, the annual rainfall is abundant, up to 1800 mm above, but not heavy rain disaster, the annual average temperature is only 19 ℃, so the bean fruit growth is slightly slow, but the texture density is enough, although the yield is less, but the aroma flavor is not comparable to that of ordinary Brazilian plateau beans, this estate is dominated by bourbon species, even more than 110 years old Bourbon species. In addition to planting bourbon seeds, the delicacy and care of her treatment method is another key to excellent quality:

Coffee processing system of Queen Manor:

Ripe cherries are picked by hand on the cloth pocket to avoid touching the ground. The coffee fruits harvested on that day must be sent to the processing field of the manor for semi-sun treatment.(Pulped Natural), picked by hand and wrapped in a cloth, to avoid earthy taste and any improper fermentation smell, when these harvested coffee fruits arrive at the treatment site, immediately "washing": the coffee fruit is washed clean, and according to the bean size to screen out unqualified or dried fruit (bóia beans), sifting qualified beans, continue to go to the skin removal action (using pulper machine).

Remove the pulp of the coffee fruit, there are still some pulp mucilage in the sheepskin shell ( mucilage), then these coffee fruits still with mucilage layer placed on the terrace drying, so that the moisture content dropped to about 20%, this stage allows the coffee fruit to absorb its own starch components, but there will be no full sun method, unable to control the drying process flavor shortcomings, because these residual mucilage starch components will have a special sweet feeling, but will not lose control to become off-