Brazil natural Arabica, Scr 15up, NY 3/4, ss, fc, gtfr, Fairtrade + Organic (FTO)

moderate acidity, round, chocolate, hazelnut
Acidity
Bewertung:
40 % of 100
Flavor
Bewertung:
60 % of 100
SCA Score 81.75
Body
Bewertung:
60 % of 100
Auf Lager: Vollers Hamburg
Verfügbare Menge: 50 Sack à 60kg
SKU
103297-1685

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Weitere Informationen
Unit of Measure Sack à 60kg
Status Spot
Warehouse Vollers Hamburg
Crop 23/24
Acidity 2.000000
Flavor 3.000000
Charge 103297
Variety Catuai, Mundo Novo, Topazio
Region Sul de Minas
Process Natural
Grade NY 2/3, stricty soft, fine cup
Screen 14 up
Sustainability Fairtrade Organic
Producer Cooperativa dos Produtores de Café Especial de Boa Esperança (Asscostas)
SCA Score 81.750000
Body 3.000000

Brazil‘s coffee production represents about one-third of the entire coffee production making it by far the biggest producer worldwide for the last 150 years. Both Arabica and Robusta are grown, the latter known as Conillon, whereas Arabica dominates with a growing share of ca. 80%. Among the most predominant coffee-producing regions are Bahia, Espirito Santo, Minas Gerais, and São Paulo.

This coffee comes from Sul de Minas, also known as South of Minas. Situated in the southern part of the Minas Gerais state, this mountainous region is a major contributor to Brazil's coffee production, accounting for approximately 30% of the country's total coffee output. The producers of this coffee are members of the Cooperativa dos Produtores de Café Especial de Boa Esperança. Their story began in 1989 with the creation of the Association of Costas which was founded to support local farmers and later, in 2009, the cooperative was born.

Coffees from Brazil are uniquely described in detail: NY 2/3 stands for “New York 2/3” and refers to the maximum number of allowed defects according to the defect count method of the New York Stock Exchange. Screen 17/18 defines the bean size as the biggest among the Brazilian grades. Strictly soft, good cup describes the cup profile - requiring a smooth, consistent, and clean cup. The most common processing method in Brazil is the natural process. In this method, whole coffee cherries are initially cleaned and then dried on patios under the sun or using mechanical drying machines. As a result, these coffees are characterized by their full body, subtle citrus notes, and fruity aromas.

Brazil is well-known for its geographical vastness. The Amazon basin stretches over more than a thousand kilometers, while an endless coastline frames the country in the east. In the central parts of Brazil, the Cerrado plateaus cover the states Goiás, Mato Grosso do Sul, Mato Grosso, Tocantins, and Minas Gerais, making it one of the largest coffee production regions in the world.
Coffee production in Brazil represents about one-third of the entire coffee production, making it by far the biggest producer worldwide for the last 150 years. Both Arabica and Robusta (known as Conilon) are grown, whereas Arabica dominates with a growing share of ca. 80%.

Coffees from Brazil are described in detail: NY 2 stands for "New York 2" and refers to the maximum number of allowed defects, according to the defect count method of the New York stock exchange. It is quality-wise the highest grade. Screen 17/18 defines the bean size. It is one of the biggest among Brazilian grades. Strictly soft, fine cup describes the cup profile – requiring a smooth, consistent and clean cup. The most common processing method in Brazil, used for about 90% of the Arabicas produced, is the dry process, also known as unwashed or natural. The entire coffee cherry is first cleaned and then placed in the sun to dry in thin layers on the patios or dried by drying machines. Coffee plantations in Brazil often cover immense areas of land, need hundreds of people to manage and operate them and produce large quantities of coffee.

CONTINENT South America
COFFEE REGIONS Minas Gerais, Cerrado, Sul de Minas, Sao Paolo, Mato Grosso, Espirito Santo, Paraná, Bahia
COFFEE ALTITUDES 600 – 1,300 masl.
VARIETIES Mundo Novo, Yellow Bourbon, Caturra, Catuai
HARVEST PERIOD May – Sep
COFFEE FARMS Bigger "smallholders" and plantations
AVERAGE FARM SIZE 5 – 20 ha
YEARLY PRODUCTION (IN 60KG BAGS) 58,211,000
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