How is Brazilian boutique coffee classified? the comprehensive process of premium coffee rating

In Brazil, the classification of boutique coffee, first of all, the visual analysis of coffee, the first look at the appearance of coffee, to see if there are stains, whether there is a mixture of types, so that the appearance of spots. After the first step of appearance analysis, we will conduct odor analysis. Some coffee may smell like smoke or chemicals. These may be due to problems caused by the packaging or drying process.

In addition, we carry out screening analysis, screening and separation, and remove the defective beans in coffee beans, and classify these defective beans according to the standards.

After that, according to the sensory analysis of the beverage, the acceptance process of Brazilian coffee follows the following three to four criteria in order to judge and choose the coffee. This is about the classification of coffee and the sensory classification of coffee, distinguishing coffee by size, as mentioned above, sifting and checking the percentage picked. In addition, you need to observe the appearance of the coffee. See if it's uniform and dry. When it comes to coffee drying, it is important to look at the water content of the coffee itself. if there is a high-quality coffee with very high humidity, its life will be very short and its humidity will eventually be lost. Therefore, we will pay great attention to the issue of water content.

Then comes the baking process, which is also very important, where there is a specific professional who is only responsible for baking. Because if coffee roasting is not based on each coffee according to its correct criteria, it will directly destroy the later evaluation process, if the coffee roasting is not in accordance with the rules, then other processes will be affected. After tasting the coffee, if it meets our standards, it will be purchased and stored in the warehouse.

As all the coffee classification steps mentioned above will be carried out on a large scale in the warehouse, after the classification, all kinds of samples will be returned to us for all sensory and physical analysis, and after the analysis, provide the most suitable destination for different coffee to apply to different specific customers. If high-quality products can be provided through this classification, it is a guarantee of success. Whether in the domestic market or in exports.