BRAZILIAN FERRERO

د.إ60.00 inc. Vat

BRAZILIAN FERRERO MINAS NATURAL (250GMS)

Tasting Notes: Dark Chocolate, Orange acidicity, Peanut, Rounded body

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BRAZILIAN FERRERO PRODUCT DESCRIPTION:

Brazilian Ferrero coffee beans are specially blended. Our product comes up in 250 Grams Quantity. This minas natural product is naturally processed and espresso grinded.

DETAILS OF THE PRODUCT:

Body: Rounded

Tasting Notes: Dark Chocolate, Peanut

Acidity: Orange

Grind: Espresso

Processing: Natural

ABOUT BRAZIL FERRERO COFFEE BEANS:

Ferrero coffee is generally clean with a good body (creamy mouthfeel), low acidity, well-balanced. And often exhibiting a nutty and even slightly caramelly flavor when light-roasted. Perhaps even malty, though more chocolaty if given a darker roast.

HISTORY AND ORIGIN OF BRAZILIAN COFFEE:

Coffee is believed to have arrived in Brazil in 1727. From French Guiana via Portuguese Lt. Col Francisco del Melo Palheta. As the story goes, he seduced the Guianese’s governor’s wife to acquire her help smuggling the seeds. Across the border apparently it worked.

However, as demand grew in Europe and the United States. Exports started ramping up. And by 1820 Brazil was producing 30% of the world’s coffee.

Around the mid to late-1800’s, disease devastated the coffee industries of Asia. Giving Central and South America the chance it needed to really thrive as a coffee region. In the 1910’s, Brazil was growing 80% of the world’s coffee.

REASONS FOR THEIR POPULARITY:

1) Lower In Terms Of Acidity
Having a coffee that has high acidity is not a good thing, at least, not according to the taste buds. Because of all of this, the coffee beans will be sweet, round and will provide an excellent taste.

2) Different Harvesting Techniques
Unlike in many other places, the fruit that is removed from the coffee bean is done so through the use of four various processing methods. In fact, it is rather common to find a single farm using all four methods throughout one harvest. This ensures quality and variety.

INTERESTING FACTS:

One of the interesting contributions of Brazilian research. To the world of coffee is a variety of new plant varieties. Some hybrid-mutants, some cultivated in a lab designed for specific climate conditions. Caturra, Maragogype, and Mundo Novo are just a few of these new varieties. Another innovation is the “pulp natural” processing method. This results in a crisp acidity like a washed processed coffee, but also a heavy body and sweetness like a natural processed coffee. This is a great middle-ground between the two methods when it comes to flavor.

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