Cafea verde BS - BRAZIL Santos NY 2 sc 17/18
Disponibilitate: in stoc
Arrival cup score: 82+
Quality: Diamond NY2 ss fc scr17/18
Farm/Washing station: various smallholder farmers
Variety: Mondo Novo, Bourbon & Catuai
Tasting notes: Milk chocolate, nut, subtle acidity
Altitude: 1,110 metres above sea level
Owner: Various smallholders working with Cooperativa Cooxupé
Region: Minas Gerais
Diamond Santos NY2 17/18 ss– Brazil
This reliable Brazilian coffee comes from a variety of farms in Minais Gerais, Brazil. It has been expertly blended by our partner Cooperative Cooxupé to present an impressively consistent cup profile from year to year. Because it provides such a consistent profile, this coffee is a great base for any blend that will keep your customers returning year after year for the same beloved flavours.
Diamond Santos NY2 17/18 ss
Diamond is a true jewel of a coffee. The blend of coffees creates a well-balanced coffee that appeals to a wide range of palates. The result is a profile of a neutral and smooth coffee that will provide a solid base for other flavours in the blend to stand on.
Diamond is NY2, which refers to the number of defects allowed in the green beans. Our partners employ strict sorting standards that ensure that few-to-zero defects remain by the time the beans reach our customers. The NY2 designation assures us that there are no more than 4 visible beans with defects in a 200 gram sample. This small number of defects would be unnoticeable in most cups, ensuring a consistent and delicious flavour.
This bean is screen 17/18, which is the second-largest possible bean size. The large, consistent beans are between 6.75 and 7 millimetres. This small variation among beans makes it easier to roast all beans to the same level.
Screen sizing is part of the final milling process in preparation for bagging and export. Milled green coffee is introduced to a large machine composed of multi-tiered tables, each with a ‘screen’, that sit on top of one another. In Brazil, the first screen has wires slightly less than 8 millimetres apart. When green coffee enters the machine, the tables vibrate, and all beans smaller than 8 millimetres fall through the screen to the next screen. This next screen size is slightly smaller than the previous and again, beans are shaken until all the smaller ones fall through. This process is repeated several times until the smallest size, 5.5 millimetres is reached. Beans are separated and graded according to the screen they did not fall through. Using this method, processors can achieve greater consistency in size and make roasting easier.
Finally, “ss” stands for “strictly soft” which means that the cup is stable and clean.
Coffee in Brazil
About 50% of all coffee in the world is produced in Brazil, nearly 3.6 million metric tons annually. With so much coffee produced in one country, it’s no wonder that there are a wide range of qualities produced. Brazil produces everything from natural Robusta to the standard, neutral and mild Santos screen 17/18 coffees and the distinctive Rio Minas 17/18. Increasingly, Brazilian producers have also jumped on the bandwagon of specialty coffee, adding mild, sweet and at times floral coffees to the specialty spectrum.
In addition to being the biggest producer of coffee, Brazil also ranks highly among the world’s top coffee consuming countries. Coming in at number 14, Brazil consumes the most coffee of all South and Central American coffees and is second only to Canada in all of the Americas.
Most of Brazil’s coffee production is lower-grade or standard Arabica or Robusta – not specialty grade. Coffee is a major agricultural crop in this vast country, playing an important role in the country’s economy. That’s one of the reasons why volume matters more than cup quality. Most Brazilian coffee is grown on huge farms, built and equipped for mechanical harvesting and processing, maximising the production output. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking. In the past, this meant strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers. In many cases and on less level sections of farms, a mixed form of ‘manual mechanised’ harvesting may be used, where ripe coffee is picked using a derricadeira – a sort of mechanised rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.
Coffee is typically processed using the natural method, and in the past very little care was taken with post harvest quality control. However, today there are also great Brazilian coffees out there, processed using a range of methods, for those willing to look for them. There’s a growing number of farms who are more concerned about cup quality than volume and are producing their coffee with great attention to growing, harvesting and processing.
Cooxupé has a long history in Brazil. It was founded in 1932 as a cooperative that provided agricultural credit. In 1957, Cooxupé developed into the Regional Coffee Growers’ Cooperative of Guaxupé. After their redesign the cooperative began buying, milling and selling coffee to an international market. With over 60 years of experience in the national and international sector, Cooxupé is a standard in the Brazilian coffee industry.
Today, they sell their coffee to companies in more than 40 countries. They represent approximately 12,000 members. Their producers work in Sul de Minas and Cerrado in the Minas Gerais region as well as growers in the Rio Pardo Valley in São Paulo. Ninety-seven percent of those members are small-scale farming families. For these members, they own small plots of land and coffee production is their main source of income, so receiving remunerative prices is vital to their continued livelihoods.
As a big player in coffee in Brazil, Cooxupé takes their social responsibility towards their members seriously. In the rural areas where the cooperative works they have developed health and scholarship programs and provided education and agricultural training. In these trainings, they put a lot of focus on future generations of coffee farmers and building sustainable farming systems.
An extremely successful program of theirs, called Escola Consciente, won the Andef Award in 2014. The Andef Award is considered one of the most important awards in Brazilian agriculture.
Cooxupé continues to utilise their size to make a difference. In 2013 they launched the Environmental Education Center to help reduce the impact of farming by encouraging future generations of farmers to be even more eco-conscious.