A brief introduction to the history and culture of the origin and development of balanced sweet bourbon boutique coffee beans

Brazil has also proved to be able to produce gourmet coffee and small quantities of coffee, and the local boutique coffee can not only be provided by small-scale coffee farmers. The main coffee producing areas in Brazil are Sulde Minas South Minas, Matas de Minas Minas South East Mountain Forest, Cerrado Hirado, the north-central mausoleum of Chapadas de Minas Minas, Mogiana, Paran á Parana and Bahia Bachia. There are both traditional varieties and variants, such as Bourbon, Mondo Novo Mondonovo, Icat ú Ikatu, Kaduai, Iapar, cultivated card Taiyi.

[boutique listing] Yellow bourbon sun treatment of Queen Mongiana Manor in Brazil

Brazil Rainha Yellow Bourbon Natural

Producing area: Alta Mogiana, Sao Paulo Paulo

Estate: Fazenda Rainha Manor (Queen Farm)

Variety: yellow bourbon (Yellow Bourbon)

Altitude: average 1150 ft 1350 m

Treatment: natural sun drying

Flavor features: balanced sweet, creamy smooth, orange, apricot and other fruit flavor, chocolate, caramel flavor

[country]: El Salvador

[manor]: Himalayan Manor

[producing area]: Santa Ana

[altitude]: 1580 to 1720 m

[treatment]: half-sun

[variety]: red bourbon, Tibika

[processing plant]: El Divisadero

[flavor]: plum, brown sugar, red wine acidity

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth makes the coffee have a deep taste, and the long aftertaste coffee fields are mostly harvested mechanically to meet the economic benefits. When 75% of the coffee fruit in the coffee garden turns red, mechanical harvesting is started, followed by the same pre-washing operation, which is moved into the sink to remove floating beans, sift out the sunken beans, and then use a large pulp screening machine to dig out the pulp and remove the pods covered with pectin. The next stage is separate from the washing method: the sticky pods do not need to be moved into the tank to ferment, but to the outdoor bean drying farm. Because of the dry climate in Brazil, the sticky pectin on the pods will harden in about a day or so. Then use a large number of manpower to turn up and down, so that the pods dry evenly inside and outside, so as not to return to moisture and stink. For about two to three days, with the help of the natural forces of sunlight and dry climate, the pods can achieve a certain degree of dehydration. Then further dry with a dryer, the water content is reduced to 10.5%, and the pods are stored in a special container for about 10 days to further mature, in order to stabilize the quality, remove the sheepskin (pods) before export, remove the coffee beans, and pack them in grades.

Coffee was first introduced to Brazil in the early 18th century. In 1727, the Brazilian government sent a personable army officer to secretly bring coffee seeds back to Brazil from French Gaiana under the pretext of mediating border disputes. It is said that the governor's wife of French Gayana was so fascinated by the officer that she secretly brought coffee tree seeds to him at a farewell dinner party. At present, 2 million hectares of land in Brazil is used to grow coffee, with the largest being Arabica. The beans will eventually be sent to the big bakers in various countries, known as Santos (in the name of the port of export, santos, not the producing area).