Silador Fine Coffee Beans

**Silador semi-washed NY2 SC 17/18** https://c1.staticflickr.com/5/4894/46734466171_5c45e3d0d0_b.jpg [Flavor]: nutty aroma, soft and smooth, with a sweet end rhyme [Baking degree]: Light baking (between cinnamon baking and medium baking) [Place of Origin] Brazil Silador 【Net weight】: 227 ± 5g [Product ingredients]: 100% fresh roasted coffee beans [Effective date & shelf life]: marked on the label / 180 days Description: "It will be sent as soon as possible after the order is placed." You can ask any questions at any time! We can provide coffee bean grinding service, please inform us the thickness of the beans or the coffee utensils used after placing the order! If you need coffee beans "wholesale / company line number bulk purchase group purchase", please chat for details https://live.staticflickr.com/65535/48488731391_1af6792988_b.jpg https://live.staticflickr.com/65535/48488893802_2b635c1577_b.jpg https://live.staticflickr.com/65535/48488893942_8816341d86_b.jpg https://live.staticflickr.com/65535/48488893827_93ba9b0f07_b.jpg https://live.staticflickr.com/65535/48488731006_07cb6fd6c4_b.jpg https://c2.staticflickr.com/8/7876/46009683694_2f0cef2fe6_c.jpg https://c2.staticflickr.com/8/7916/45818731965_c0e3a25147_c.jpg **Baker experience** **International SCA Intermediate Baker** By (WCRC World Coffee Roasting Competition "Champion" Teaching Certification) Senior Barista at TQUK, UK Founder of Coffee Moments Murphy Cafe Manager Store Manager of Yipin Life Barista Consultant of Yulun International Humanities Center Neili Elementary School Coffee Lecturer Rotary Club Coffee Lecturer Weile International Barista Assistant **Coffee beans description:** Brazil is the largest coffee producer, providing nearly 45% of the world’s green coffee beans. The Cerrado area (Cerrado) is located to the west of Minas Gerais and is a flat plateau. The altitude is from 750m to ~1200m. Because of the higher altitude, more high-quality coffee beans are produced. The main characteristics of Brazilian coffee are high sweetness, cleanness, softness, and low acid value. It has a wide range of uses and is popular with general owners. After being harvested, Brazilian green coffee beans will be processed before being sold globally. Good processing can lead out the flavor level of coffee, and different processing methods will make coffee beans have different characteristics. Generally, the processing methods of Brazilian coffee green beans include water washing, semi-water washing, honey treatment and sun treatment. But the most common is the sun treatment method. Brazil’s coffee grading is based on the proportion of defects, size, flavor and taste. It is a unique independent classification system in Brazil, which is more complicated than other countries. For example, "Cilador NY 2 SC17/18 SS FC", NY2 is the defect ratio classification: NY indicates that it is based on the New York grading standard. The larger the number behind, the more the defect ratio. The order is 2, 2/3, 3, 3/4... SC 17/18 indicates the mesh size of coffee beans. And SS FC (Strictly Soft and Fine Cup) means flavor and mouthfeel, This classification is divided into two groups First Strictly Soft, Soft, Softish, Hard, Hardish, Rioy/Rioysh, Rio The second is Fine Cup and Good Cup.