Brazil unwashed Arabica Santos, NY 2/3, Scr 17/18, strictly soft, good cup

Spot: Vollers Hamburg
Quantity Available: 192 bags of 60kg
SKU
102311-037
More Information
Unit of Measure bags of 60kg
Status Spot
Warehouse Vollers Hamburg
Crop 21/22
Acidity 0.000000
Flavor 0.000000
Batch 102311
Variety Mainly Caturra and Catuaí
Region Santos
Process Natural
Grade NY 2/3, strictly soft, good cup
Screen 17/18
SCA Score 0.000000
Body 0.000000

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. In central Brazil, the extensive Cerrado savannah is interrupted by seemingly endless plateaus called Chapadas. They cover the states Goiás, Mato Grosso do Sul, Mato Grosso, Tocantins, and Minas Gerais, turning them into one of the largest coffee production areas in the world. Around Minas Gerais, farmers have started to concentrate on cultivating mainly specialty coffees. Well-defined seasons with hot, wet summers and pleasantly cool, dry winters favor coffee cultivation in this region.

The naming of „Santos“ is making reference to the port of Santos, from where coffees coming from different regions of the country are traditionally shipped. Coffees from Brazil are uniquely described in detail: NY 3/4 stands for „New York 3/4“. This refers to the maximum number of allowed defects according to the defect count method of the New York stock exchange. In this case, it allows for a maximum of 18 defects according to the methodology. Screen 14/16 defines the bean size. Strictly soft, good cup describes the cup profile – requiring a slightly smooth, a bit rougher, and consistent cup. The most common processing method in Brazil, used for about 90% of the Arabicas produced, is the dry process, correctly described as 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 extensive areas of land, need hundreds of people to manage and operate them and produce vast quantities of coffee.

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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