What is the unique classification of Brazilian coffee beans? the processing of Brazilian coffee beans

Brazilian coffee, which accounts for more than 40% of the global coffee production, is the largest coffee producing country in Central and South America, and it is also the largest coffee producing country in the world. Its geographical environment is lower than that of other coffee producing areas in Central and South America, and the terrain is relatively flat. The elevation of coffee producing areas is about 1000 to 1400 meters. In addition, most coffee growing methods in Brazil are mainly sun-exposed. Therefore, most of the coffee beans are soft beans with low density, with more milky, chocolate and nutty flavor, low acidity and well-balanced mellowness, no matter in Arabica or Robusta coffee beans. All belong to the popular style.

Classification of Brazilian coffee beans

Brazilian coffee beans, which grow in lower altitude, are mainly soft beans, which are mainly soft beans due to the influence of high temperature and fast ripening speed. The soft beans have a balanced and smooth taste, showing a more mellow and thick coffee body. And because of the less obvious acidity, it sets off the proportion of sweetness, and it is also a coffee flavor acceptable to most drinkers.

Brazilian coffee beans have their own unique classification, which is classified according to defects, taste and cup tests, which is more complex than other coffee producing countries:

Defect degree classification

There are 7 levels: Type 2, Type 2, Type 3, Type 3, Type 4, Type 4, Type 8.

Type 2 is the highest grade, with a score of 100%. Type 8 is the lowest limit, with a score of-200

Taste grading

There are 7 levels: Strictly Soft, Soft, Softish, Hard, Hardish, Rio / Rioy, Rio Zona

Strictly Soft is the highest grade with extremely smooth taste, while Rio Zona is the lowest grade with extremely strong iodine flavor.

Cup test classification

There are 6 levels: Fine Cup (FC), Fine, Good Cup (GC), Fair Cup, Poor Cup (PC), Bad Cup (BC)

Fine Cup is the highest grade and Good Cup is superior. These two grades are the most common in the market.

Processing methods of Brazilian Coffee beans

Brazilian coffee beans, which are famous for their cleanliness, balance, sweetness and sweetness, are a bit monotonous, but because of their low sour and bitter taste and obvious sweetness, they can be said to be an entry-level flavor acceptable to drinkers who are new to the coffee world. because of its easy-to-import bean nature, it is favored by many commercial beans and often becomes one of the important roles in the designated blending of mixed beans.

Brazilian coffee beans have inherent advantages-smooth taste, continuation of colonial planting habits, sufficient sunshine, and development of new processing methods. Brazil has always been the champion of coffee bean production in the world, but it is also because Brazil exports at least more than 40% of the world's coffee beans, as long as Brazil's coffee bean production increases or decreases, such as droughts, floods, storms and other natural disasters, whether Arabica boutique coffee beans or Robusta coffee beans will directly shake the price of coffee all over the world. Brazilian coffee beans play a leading role in the coffee market!