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 to extract thick oils. The last thing in front of you will be espresso, American, lattes extracted from the espresso machine, or all kinds of sweet drinks that accompany milk, syrup and cream. Because of industrial production and mechanical picking, coffee production in Brazil is large, the cost is easier to control, and the spread is more widespread. A
CACCER (Kaseru) is the contact of coffee producers in the Serrado region of Minas Gerais, Brazil.
Kaseru organizes the coordination of Serrado Coffee growers, Regional Marketing, Serrado Coffee Origin quality Certification (name Serrado Certification), etc., we have issued.
Kaseru was founded in 1992.
Three years later, in 1995, 55 cities, the Serrado region of the state of Minas Gerais, were designated as the first certified coffee producing area of the Brazilian government.
In 1997, officially participated with the company Kaseru banknotes, as the representative of Japan, will supply coffee to Serrado development, we reached today.
The Kaseru establishment, quality assurance has previously been neglected, based on the logistics bar code, commodity exports, can now balance the production history.
In 2003, on the basis of the American (SCAA) Special Coffee Association and the conclusion, the coffee SCAA "taste" type will be promoted to expert consensus, and the exclusion of "taste" from previous evaluations is now key.
Since then, with regard to the assessment of the location at the Serrado Coffee Institute, a certificate has been issued in accordance with the provisions of SCAA Kaseru.
In addition, in 2005, Kaseru's Serrado Coffee Origin quality Certification (name Serrado Certification) was issued taking into account the certificate of origin and the preemptive right of coffee in the designated area of Serrado.
- Prev
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 has a strong aroma and a slight sweetness with chocolate
- Next
Flavor description of Brazilian Hilado Coffee A brief introduction to the varieties treated in the manor area
I was able to clarify how coffee beans on the farm were born and in Serrado, TOC's Serrado program, whose growth and at any time presented agricultural quality information, traceability verifiability (traceable detector) provided. TOC Program Serrado (CERRAD traceable Origin Coffee Project) is the accumulation of research results to date, their own quality bean Serado persistence, and the establishment of
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?