What are the characteristics of Brazilian coffee and what grading system is used

South America is rich in natural resources, with the Andes Mountains running through the western part of the continent, the highest peaks in America, volcanoes, plateaus, hills and mountains, with an average elevation of 600 meters above sea level. Moreover, most of the state has a tropical climate, warm and humid, and abundant precipitation, so the state has developed agriculture, especially the coffee industry, Brazil, the world's largest coffee exporter, and Colombia, the world's third largest coffee exporter.

Therefore, Brazilian coffee has an important position in the global coffee market, its coffee exports account for 1/3 of the global market, such a high output is due to the country's geographical environment and climate. But its flavor is not outstanding, so it often appears in the matching.

As early as the 18th century, but coffee was basically monopolized by Europeans, and then a Brazilian sergeant was trusted by the wife of the governor of French Guiana on a trip and got a coffee seed. The sergeant took the seed back to Para in northern Brazil. The seed quickly grew in Brazil and spread to southern Brazil.

Brazil is also the largest country in South America, with vast land and abundant resources, so it has the conditions and environment that are very suitable for coffee cultivation. The northern part of Brazil is the plain and Amazon basin below 200 meters above sea level, which is not very suitable for coffee growth. Therefore, coffee is mainly grown in the south-central part, which is mainly the Brazilian plateau, with fertile soil and rich water resources, and the south has a subtropical monsoon climate, which is mild and humid, sunny and rainy, which is more suitable for coffee growth.

Brazil has a large territory, which is divided into 26 states, of which 17 states all produce coffee, of which Parana, Sao Paulo, Milas Gerais and Esp í rito Santo account for 80% of the total output. And Brazil grows two major coffee varieties, Arabica and Robusta.

Among them, the state of Minas Gerais, the best-known coffee producing area in Brazil, is rich in agricultural resources and currently accounts for 30 per cent of Brazilian coffee production. The state has vertical and horizontal rivers and is extremely rich in water resources. In addition, there are many mountains, which can effectively resist the sea breeze from the Atlantic Ocean, so that coffee trees are well protected.

There are also several well-known sub-production areas in Milas Gerais, such as Cerrado and SuldeMinas, which is in the central and western part of Minas Gerais state, and is the boutique production area above 1000 meters above sea level, which has high altitude, fertile soil and rich groundwater, which is very suitable for growing coffee. In addition, the Shirado climate is cooler at night, which slows down the growth cycle and sugar accumulation of coffee beans, so the coffee beans in this producing area have a better flavor.

The Brazilian grading system, which scores the proportion, size, flavor and taste of defects, is an independent grading system in the country and more complex than other countries. There is usually a "NY2 SC17/18 SS FC". Among them, "NY" comes from the New York Coffee and Raw Bean Association (Green Coffee Association of New York) in the United States, and the highest in Brazil is NY2. The following figures are classified as the proportion of defects, which is divided into two, two, three, four, and so on. The greater the rating, the more the proportion of defects.

The following "SC" indicates the number of coffee beans, which is generally 17, 18, 16 and 17 respectively. The latter "SS" represents the cup test score, which is scored by borrowing the cup test score of SCA. SS is the highest level, with a score of more than 85. Finally, "FC" is a taste description, usually FC (Fine Cup) and GC (Good Cup).

This introduction to Qianjie Coffee is a selection of Hirado red bourbon beans, which is mainly grown in Brazil. Using semi-washing treatment, it has the flavor of nuts, peanuts and cocoa chocolate, low acidity and moderate alcohol.

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