Introduction of Brazilian boutique coffee

Brazilian boutique coffee is characterized by nutty flavor, high sweetness, low acidity and chocolate baked taste. Brazilian coffee has a long history of roasting and selling as individual coffee in the United States, while Brazilian coffee is often used as a raw material for mixed Italian beans.

Brazilian coffee is widely cultivated, and there are a large number of coffee planting associations and a large number of family coffee plantations in the country, which leads to uneven quality of Brazilian coffee.

Because most of the plantations are not at high altitude, the overall quality of Brazilian coffee is not high, and most of them are commercial beans with a score of less than 80 in the cup test. Real boutique coffee with Brazil does exist, but it is not common. These boutique coffees often do not come from planting associations and are mostly produced by small family plantations. Most of the coffee in Brazil is treated by dry method, but this does not mean that the coffee processed by dry method is not fine coffee.

Brazilian coffee does not have the same bright and impressive acidity as Guatemalan or Ethiopian coffee, because it is widely grown in low elevations and its texture is not dense, so Brazilian coffee is not very suitable for deep roasting. it doesn't have a strong taste.

Unlike other coffees, Brazilian coffee can be kept for a long time after baking, and it is not until a week and a half after growing beans that Brazilian coffee is at its best.

Brazilian organic Camocim-pure bourbon

Producing country: Brazil

Grade: Estate

Planting area: Esp í rito Santo

Label: Camocim Village

Treatment method: dry processing

Appearance: 6dplink 300grgrm 17mm SCR

Variety: 100% yellow bourbon

Note: Camocim is an organically certified farm in Brazil, and every farmer is an expert in coffee production. Camocim Farm is located in the state of Espiritu Santo, 1100 meters above sea level, near the famous White Azur boulder. Camocim coffee is unique in its treatment. They do not use water to peel off cherries, nor do they use parchment-coated mung beans to remove fruit mucus. Once dried, the coffee will have a 3-month "reposo" (rest), while the average farm will last only 20-30 days. Sweetness, a unique butter type. Wet aroma, clear floral herbal aroma: sweetness of jasmine, sage and malt. When the coffee cools, it tastes like honey Graham crackers.

Dry aroma (1-5): 3.6

Wet aroma (1-5): 3.7

Acidity (brightness) (1-10): 8.5

Taste (layered) (1-10): 8.8

Taste (alcohol thickness) (1-5): 3.8

Aftertaste (residue) (1-10): 9

Balance (1-5): 0.5

Basic score (50): 50

Total score (maximum 100): 87.9

Strength / main attributes: medium intensity (brewing) / brightness, sweetness, jasmine and sage

Recommended baking degree: city+ or FC+ (extra thick)

Contrast: exquisite Brazilian coffee with a brighter taste than most Brazilian coffee