Brazil Parana Fazenda California OBATA
Peel and sun-dried Obata species from a California manor in Parana, Brazil
Variety 100% Obata Variety (Red bourbon / arabusta plant hybird) Arabica Yellow Bourbon
Production area Parana Parana
Manor Fazenda California California Manor
Particle size Screen 17 stroke 18
Height 1000m
Refined method Pulped Natural peel and sun exposure
Flavor description: orange peel, nut sugar taste, taste clean and smooth, acid balance
Bourbon variety of coffee
Obata sun treatment, harvested by natural sun and mechanical drying
Flavor features: walnut, sun fruit dry, clean and palatable, acid balance, clean and sweet
The fruit is melodious, pleasant and floral, with a smooth and balanced taste.
Just like other Arabica coffee. Brazilian coffee is called "Brazils" to distinguish it from "Milds" coffee. The vast majority of Brazilian coffee is unwashed and sun-dried and is classified according to the name of the state of origin and the port of transport. Brazil has 21 states and 17 states produce coffee, but four of them produce the most, accounting for 98% of the country's total output. They are Parana, Sao Paulo, Milas Gerais and Esp í rito Santo. The southern state of Parana has the most astonishing production, accounting for 50% of the total. Although coffee is diverse, Brazilian coffee is suitable for the taste of the public. For example, coffee produced in the northern coastal areas has a typical iodine taste, reminiscent of the sea after drinking. This coffee is exported to North America, the Middle East and Eastern Europe.
