Premium Brazilian Coffee Processing Methods: Brazil's Coffee Processing Techniques Honored as the Originator of Honey Processing

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FrontStreet Coffee - Brazilian Coffee Processing Methods

Central and South America is the world's largest coffee-producing region. The output from this area significantly affects global green coffee bean prices. Among these countries, Brazil is the largest producer in Central and South America and the world's leading coffee producer. Brazilian coffee can account for over 30% of global production. When Brazil's coffee production increases, global coffee prices may drop dramatically—this cannot be underestimated!

Brazilian Coffee Processing Methods

Brazilian coffee simultaneously features natural, semi-natural, and washed processing methods. The determination of which method to use primarily depends on the humidity conditions of farms in different producing areas, aiming to present the best flavors from each region, resulting in remarkable diversity!

In order to abandon the long-criticized flawed natural processed coffee, while unable to solve the water consumption challenges in washed processing, Brazilians pioneered a different approach by combining washed and natural methods, creating the semi-natural processing method, also known as Pulped Natural.

The semi-natural processing method reduces water usage and minimizes the influence of the outer fruit skin on coffee beans, making it a highly cost-effective coffee processing method. Coffee produced through this semi-natural processing contains characteristics of both washed and natural processing methods. Such coffee demonstrates excellent acidity, sweetness, flavor balance, and aroma. The only drawback is that semi-natural processed coffee doesn't possess as intense flavors as coffee produced purely through natural or washed methods.

The semi-natural processing procedure is as follows: Coffee cherries are first sorted through water tanks to remove defective floating fruits, then the fruit skin, pulp, and part of the mucilage layer are removed. Next, they are washed for one hour. Due to the short fermentation time in water, the mucilage isn't completely washed away, leaving residual mucilage on the bean shell. At this point, the sticky parchment coffee is spread out to dry on the drying field, preferably using well-ventilated African raised beds.

Although Brazilian coffee may seem somewhat monotonous, recently Brazil has produced many specialty beans, with Southern Minas, Cerrado, Mogiana, and Bahia Diamond Highlands showing the most potential!

In summary: FrontStreet Coffee is a dedicated coffee research establishment that enjoys sharing coffee knowledge with everyone. Our unreserved sharing is purely aimed at helping more friends fall in love with coffee. We also hold three low-discount coffee activities every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible prices—this has been FrontStreet Coffee's mission for the past six years!

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