Brazilian Sirado Yellow Bourbon Coffee Bean Flavor Description Grindness Characteristics Producing Area Manor Planting
Cerrado is a growing area where Cerrado coffee beans are processed using the traditional Brazilian Pulped Natural method; since the beans are dried together with the Pulp and Mucilage, they retain a high content of organic matter, minerals and soluble solids. This coffee bean aroma is strong, slightly sweet with chocolate flavor, and most people do not easily detect the acidity of citric acid, moderate taste (Body), aftertaste or finish (Aftertaste or Finish) long.
Production area: Xilado
Breed: Yellow Bourbon
Treatment: Solarization
Flavor: Light citrus fruit aromas, intense cashew nutty aromas, chocolate sweetness
Palate: Sweet and mild soft fruit acids, thick and sweet taste
Default baking degree: medium baking
Brazil-Top Cerrado
Aroma: The aroma is mild and soft, giving an elegant impression on the whole.
Flavor: Average aroma, mild and elegant in Brazilian coffee, low acidity coffee, smooth and balanced taste.
Brazil is the world's largest coffee producing country, a total of three major coffee producing areas, Papua (Bahamas), Minas (Minas) and Sao Paulo three states, of which Minas Province is the most famous small producing areas, its flavor is very warm and smooth, is Brazil's top coffee, good Brazilian beans, chocolate bitter sweet taste, because it is rich in fat, so Brazil has always been an indispensable part of the Espresso formula.
Generally speaking, Brazilian coffee beans are considered flexible and versatile, so many blend coffee beans or espresso coffee beans are based on Brazilian coffee beans.
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El Salvador Pacamara coffee bean flavor description grinding scale varieties taste characteristics simple planting situation
El Salvador's unique high-grade variety Pacamara, Pacamara is a sudden variation of the bourbon species found by Pacas Pacas- in El Salvador and a hybrid with the giant bean Maragogype, a sudden variant of the Tibica species found in Brazil. The interesting thing about Christmas farm coffee is that its refining method is secret, using minerals.
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Full-bodied Brazilian Hilado Coffee Bean Flavor description treatment Grinding quality and taste characteristics
The vast majority of Brazilian coffee is sour, sweet and bitter, with a gentle and versatile temperament. Accompanied by the rich Indonesian Mantenin, there will be a mellow chocolate taste; when matched with fruity and floral African beans, it will highlight special aromas such as fruits and nuts. As the backbone of coffee, Brazilian coffee is often devoted to medium-deep roasting in order to extract thick fat.
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