Brazilian coffee beans Santos Ethiopia Jimamoca coffee beans

Classification criteria for Brazilian raw coffee beans:

According to the number of defective beans and sundries, it is divided into seven grades of N0.2-No.8, the smaller the number, the higher the grade, and No.2 is the highest grade. According to the size of the particles, it is divided into 9 grades of S12-S20, the larger the number, the bigger the particles, the higher the grade. S20 is the largest particle.

Brazilian coffee generally refers to coffee produced in Brazil. There are many kinds of Brazilian coffee, and like other Arabica coffee, Brazilian coffee is called "Brazils" to distinguish it from "Milds" coffee. Most Brazilian coffee is unwashed and sun-dried and is classified according to the name of the state of origin and the port of transport. Brazil has 21 states and 17 states produce coffee, but four of them produce the largest, accounting for 98 per cent of national production: Parana, Sao Paulo, Minas Gerais and Espirito Santo, with the southern state producing the most, accounting for 50 per cent of total production.

Main varieties

Although coffee is diverse, Brazilian coffee is suitable for the taste of the public. For example, coffee produced in the northern coastal areas has a typical iodine taste, reminiscent of the sea after drinking. This coffee is exported to North America, the Middle East and Eastern Europe. Another kind of coffee that is interesting and worth looking for is washed Bahia coffee. This kind of coffee is not easy to find because Brazil is the world's largest consumer of coffee after the United States, and many of the best coffee can only be found in its domestic market.

Gemma Ethiopia djimmah jimma Gemma mocha coffee beans freshly roasted coffee beans 200g

Ethiopia (Ethiopia) famous coffee: Harald (Harrar), Yega Xuefei (Yirgacheffe), Gemma (Djimmah)

Senlin coffee, which grows in the natural environment and shaded by natural forest trees, has sufficient plant change mechanism to resist the threat of diseases and insect pests, high yield and high quality aroma and flavor. Forest mocha beans account for only 10% of the total coffee production. Jimma (djimmah) Mocha, southwest of Ethiopia, is in the heart of Ethiopia's world coffee birthplace. Coupled with wild forests, it feels like a coffee pilgrimage.