A brief introduction to the description of flavor and aroma characteristics of Brazilian Hilado coffee beans with balanced taste

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.

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

Producing area: Syrador

Variety: yellow bourbon

Treatment: insolation

Flavor: light citrus fruit aromas, rich cashew nut aromas, chocolate sweet aromas

Palate: sweet, soft and sour, thick and sweet on the palate

Default baking degree: medium baking

Brazilian quality Coffee (Brazil-Top Cerrado)

Aroma: the fragrance temperature and softness give people an elegant impression as a whole.

Taste: like aroma, the taste of Brazilian coffee is mild and elegant, low acidity coffee, smooth and balanced taste.

Brazil is the world's largest coffee producing country, with three major coffee producing regions, namely Bahia, Minas and Sao Paulo. Among them, Minas is the most famous small producing area in Minas province, which is the top coffee in Brazil. Good Brazilian beans have a bitter sweet taste of chocolate, and Brazil has always been an indispensable part of the Espresso formula because of its rich fat.

Generally speaking, Brazilian coffee beans are considered to be Flexible and Versatile, so many mixed coffee beans (Blend) or espresso are based on Brazilian coffee beans.

Cerrado Syrador is a producing area. Cerrado Syrador coffee beans are treated by Brazilian traditional pulp natural drying (Pulped Natural). Because coffee beans are dried with pulp (Pulp) and pectin (Mucilage), they retain high organic matter, minerals and soluble solids. This kind of coffee beans has a strong aroma, slightly sweet with the flavor of Chocolate, as well as the sour taste of citric acid, which is not easy to detect. It has a moderate Body and a long Aftertaste or Finish.

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.