Introduction of Brazilian Coffee beans
Producing area: Alta Mogiana region, S ã o 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 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 from French Gaiana to Brazil on the grounds of mediating border disputes. it is said that the governor's wife of French Gaiana was fascinated by this officer at that time. So he secretly brought coffee tree seeds to him at the farewell dinner. At present, 2 million hectares of land in Brazil is used to grow coffee, with a maximum of more than 70% being Arabica. These beans will eventually be sent to large roasters in various countries, that is, Santos (in the name of the port of export santos, not the producing area). Facts have proved that Brazil is also capable of producing gourmet coffee and small batches of coffee. 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 Southeast Mountain Forest, Cerrado Hilado, Chapadas de Minas Minas Mausoleum, Mogiana Mojiana, Paran á Parana and Bahia Bachia. There are both traditional varieties and variants, such as Bourbon, Mondo Novo Mondonovo, Icat ú Ikatu, Kaduai, Iapar, cultivatedcard Taiyi.
