Brazilian Green Coffee Bean Grading System: An Introduction to Origin Classification Characteristics

Different coffee bean origins have varying management approaches, some composed of small and large farms, others dominated by specialized entrepreneurs. Even coffee from the same region can differ in quality and flavor. To indicate coffee quality levels and facilitate more convenient trading, "coffee grading" systems were established. In this article, FrontStreet Coffee discusses the green bean grading system of Brazil, a major coffee-producing country.

Brazilian coffee beans are characterized by full-bodied beans, mild aromas, and moderate, smooth flavors across various taste profiles, representing neutral coffee that can be enjoyed as single-origin coffee extracted through methods like pour-over, or blended with other coffee beans to create espresso. As a major coffee-producing country, approximately 45% of the world's green coffee beans originate from Brazil. Its position in the entire coffee market is crucial, and any factors affecting Brazilian coffee production will have corresponding impacts on global coffee prices.

The average cultivation altitude of Brazilian coffee ranges from 600-1,200 meters, significantly lower compared to the neighboring Colombian growing regions. The local terrain mainly consists of lower altitude plains, with the Brazilian Plateau comprising a smaller portion. The plain topography is ideal for large-scale cultivation and management of coffee trees. During the coffee bean ripening season, most coffee farms adopt mechanical harvesting, directly stripping all coffee fruits from the same branch.

Brazil's Coffee Regions

Brazilian coffee is distributed across 7 states, with Minas Gerais in the southeastern region having the highest production. It includes four sub-regions, among which the Cerrado region is Brazil's first coffee region to receive Brazilian origin certification. The coffee produced here is almost entirely of the higher-quality Arabica variety. As a mature coffee-producing region, Cerrado was the first area in Brazil to commercialize coffee, with many exporters establishing large-scale coffee plantations here.

São Paulo state boasts Latin America's largest coffee export port—Santos Port—and is also the most historically significant coffee-producing region. The commonly known Santos and Mogiana varieties originate from São Paulo. The Mogiana region possesses rich red volcanic soil, higher altitudes, and a mild climate, resulting in higher quality coffee. Most coffee produced by local estates belongs to specialty batches. The Brazil Queen Estate Coffee on FrontStreet Coffee's menu originates from Mogiana, featuring the delicately flavored Yellow Bourbon variety with rich flavor notes of dark chocolate and creamy peanut.

FrontStreet Coffee Featured Coffee

FrontStreet Coffee: Brazil Queen Estate Coffee Beans
Region: Brazil, Mogiana Region
Estate: Queen Estate
Altitude: 1,400 meters - 1,950 meters
Variety: Yellow Bourbon
Processing Method: Natural
Flavor Notes: Chocolate, Nuts, Cream, Peanut, Caramel

Brazilian Coffee Grading System

Due to Brazil's large production volume and numerous origins, grading work is quite complicated and not suitable for a single grading standard. Therefore, Brazilian coffee has multiple grading methods, with defect bean ratio, bean size, and cupping flavor all utilized in the Brazilian coffee bean grading process. Locally, a 300-gram sample of green beans is taken to determine the defect ratio for grading, using a "deduction points" system. For example, on the bags of Brazilian Cerrado coffee green beans purchased by FrontStreet Coffee, you'll find "Brazil NY.2SC – 17/18 FC Cerrado" printed.

NY.2 refers to the New York grading standard, where grades are classified by defect ratio as NY2, NY2/3, NY3, NY3/4... The smaller the number, the lower the defect rate and the higher the grade. Among these, batches with 4 points or fewer deductions belong to NY2, which is the highest grade. Since NY.1 indicates absolutely no defect beans, such selected batches cannot be stably supplied, so Brazil has set NY.2 as the highest grade.

17/18 means the green bean size ranges from 17 to 18 screen (1 screen = 1/24 inch).

Flavor and mouthfeel also have corresponding standard distinctions. Based on the coffee's taste during cupping, various descriptions are used: Strictly Soft (very smooth), Soft (smooth), Softish (somewhat smooth), Hard, and Rioy (unpleasant). SC stands for Strictly Soft, indicating the best mouthfeel. Cupping flavors are divided into Fine Cup, Good Cup, Fair Cup, Poor Cup, and Bad Cup, with Fine Cup having the best flavor and highest quality, followed by Good Cup.

Of course, beyond the above information about Brazilian coffee green beans, many specialty-grade coffee beans have additional traceability information, such as growing region, altitude, processing method, variety, estate information, and more.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, ID: qjcoffeex

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