A brief introduction to the History and Culture of the Origin and Development of Brazilian Hilado Fine 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 bean 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 taste (Body) and a long Aftertaste or Finish.

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

Brazil Syrador Yellow Bourbon (Brazil Cerrado Yellow Bourbon): the three major boutique coffee producing areas in Brazil are Syrador, South Minas and Mojiana in the central and western part of Minas province. Brazil's Yellow Bourbon is located in the Hirado region of Brazil. However, not all coffee produced in the prairie of Syracuse can bear the name of Syrador. It is only on the plateau of 1100 to 1300 meters above sea level in the central and western part of Minas province that sweet, mellow and fishy coffee can be obtained from the high altitude and fertile soil.

On the other hand, because of the flat and monotonous landform in Brazil, most coffee farms are less than 1000 meters above sea level, and it is customary to use the sun-exposed planting method, which is not in line with the high-altitude shade planting required by high-quality coffee beans. coincidentally, however, it has developed a unique Brazilian soft bean flavor with low acidity and heavy nutty flavor, sweetness and mellowness, and no obvious flower and fruit aroma. But for coffee lovers, Brazilian coffee has neither outstanding advantages nor obvious defects. This kind of coffee, which has a peaceful taste, low acidity, moderate mellow, light sweetness and chocolate flavor, is the best test for taste buds. Brazil, on the other hand, happens to take advantage of the mixing of all these soft flavors, dividing coffee into five grades to interpret the unique, mild and supple Brazilian soft bean aesthetics, which are StrictlySoft, Soft, Softish, Hardish and Rioy to grade the quality of beans. In Hirado, in addition to the unique soil and climate, there is also a special phenomenon, that is, when you grow coffee near, you will always find one or two farms where livestock are raised. The existence of the farm is the characteristic of the structure of the Sirado agricultural community. The weeds in the coffee fields are a good feed for livestock, and the manure of livestock on the farm is the high-quality organic fertilizer for coffee trees. The whole ecological environment is balanced, so there are often traces of small animals and earthworms on the ground, and the farms and ranches near the coffee growing areas are one of the typical landscapes of the Hirado coffee producing area.

Therefore, at present, Brazilian Syrador coffee is synonymous with high-quality coffee. In 2005, the high-quality Arabica coffee harvested in Sirado was officially certified as "Sheila Coffee" by the Pakistani government according to international standards and claimed to be recognized. If you want to use the title of Syrador in the region, you must pass the certification test and production quality. The evaluation of raw beans should include certification of producing areas, elevation of production areas, identification of varieties, best soil, and best agricultural technology to meet these conditions, and in terms of quality, beans score more than 75 points through the evaluation method of SCAA before they can be called Syrador.

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.