Nish Brazil Filter Coffee 1 Kg
Product Features
In the early 20th century, Brazil held a vice-like grip on global coffee production, supplying 80 percent of the world's coffee. With nearly a third of the global supply, or three billion tons per year, it remains the world's largest producer. In total, the plantations cover an area nearly the size of Belgium, mostly in the cooler, higher elevations of the states of São Paulo and Minas Gerais, where Arabica is most abundant.
Coffea arabica, the species of coffee plant that produces the highest-quality beans, is dominant and can be further divided into varieties. Varietals are hybrids, or natural mutations, and retain many of the characteristics of their subspecies but differ from them in at least one significant way. Typica and Bourbon are the parents of almost every coffee variety you'll ever hear of. Bourbon is typically more productive and is one reason why Brazil became one of the world's super-coffee producers in the 1860s, when it was introduced to offset the loss of supply caused by a leaf rust epidemic in Java. Slightly sweeter and with a caramel quality, Bourbon coffees also have a pleasant, crisp acidity, but can offer different flavors depending on where they are planted.
There are several unique Brazilian varieties. Bourbon itself comes in colorful varieties, including red (Bourbon Vermelho) and yellow (Bourbon Amarelo). Confusingly, 'Brazilian Santos' is sometimes referred to as a variety, but it's usually used as a grading term for Brazilian Coffee rather than a variety of Arabica. The name refers to the port in Brazil where the coffee is grown and is considered higher quality than 'Bourbon Coffee,' but is generally of the Bourbon variety.
Caturra is a natural mutation of the Bourbon variety and was first discovered in the town of Caturra, Brazil. This variety produces higher yields than its parent variety. This is primarily due to the shorter plant. It is also more disease resistant than older traditional varieties. It exhibits more citric acid, with notes of lemon and lime. Maragogype is a natural mutation of the Typica variety and was also discovered in Brazil. This variety is known for its very large bean size and has a lower yield than the Typica and Bourbon varieties. Catuai is a hybrid of Mundo Novo and Caturra, bred in Brazil in the late 1940s.
Natural and pulped naturally processed coffees are by far the dominant processing method.Brazil's kings. Although full-washing is the dominant processing method worldwide, it is produced in very small quantities in Brazil.
Some Brazilian beans, especially naturally pulped or "Brazilian natural" ones,have a distinctly nutty quality and heavy body, making them common ingredients in espresso blends. Chocolate and a touch of spice are typical, and the coffees have a less clean aftertaste than other South American beans.
Three main growing areas provide most of the top-quality Brazilian coffees. The oldest, Mogiana, lies along the border of São Paulo and Minas Gerais states, north of São Paulo, and is renowned for its deep, rich red soil and sweet, full, round coffees. The rugged, rolling hills of Sul Minas in the southern part of Minas Gerais state are the heart of Brazilian coffee country and home to the two largest and best-known fazendas, Ipanema and Monte Alegre. The Cerrado, a high, semi-arid plateau surrounding the city of Patrocinio, midway between São Paulo and Brasília, is a more recent area of growth. With its new towns and high plains, it is the least picturesque of the three regions, but arguably the most promising in terms of coffee quality, as its reliably clear and dry weather during harvest allows for more thorough and even drying of the coffee fruit.
Brewing Methods
filter coffee machine
Chemex
V-60
aeropress
wood neck
french press
Bean ID
Origin:BrazilRegion:CerradoBean Type:ArabicaAltitude:1270 mProcess:NaturalHarvest:December-JanuaryBody:SmoothAcidity:HighStrength of Drink:SoftFull-bodied,Floral and winey finishAroma:CaramelTasting Notes:Light floral notes, creamy milk chocolate baseTaste:A mouthful of coffee with a creamy taste, sharp acidity, and a winey finishRecommended water temperature: 80 - 93 degrees. Store the product in its original valved packaging. The recommended expiration date is on the packaging.
