COFFEE FROM BRAZIL
Continent: South America
Height: 600 – 1250 M.A.S.L.
Grades: Mainly New York grades
Screen: Mainly screen 17/18
Varieties: Catuai, Caturra, Bourbon, Acaia, Obota, Mundo Novo
Processing methods: Mainly natural or unwashed
Harvest period: Between April and September
Total production: (expressed in 60kg bags) Approximately 52,000,000, of which 80% arabica and 20% robusta.
Brazil is one of the most important coffee producing countries in the world considering the total production volume of this country. The best-known producing regions are Cerrado, Santos, Sul de Minas, Parana, Pocos de Caldas, Mogiana, Bahia and Rio Minas. Each region is characterized by its own taste.
The coffees from Brazil are described according to the standard requirements of the New York stock exchange (NY). The description NY 2/3 refers to the number of defects allowed for this type of coffee. The highest quality is NY 2 and the lowest is, for example, NY 5/6.
In addition to the quality description, the screen size is often referred to as a characterization. This is a reference to bean size. These beans are larger than screen 17/18. The flavor profiles in Brazil are described by terms such as strictly soft, fine cup and good cup. The fine cup has a softer taste compared to the good cup.
Bijdendijk can recommend the following coffees:
• Brazil NY 2 17/18 Cerrado Fine Cup
• Brazil NY 2 17/18 Mogiana
• Brazil NY 2/3 16+ Yellow Bourbon
These coffees are characterized by a soft and clean taste profile with sweet fresh tones with a low to medium acidity.
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