Brazil Florada NY2 SS Fine Cup

(1 customer review)



  • $3.67/lb for 50 lbs.
  • $3.77/lb for 25 lbs.


Origin: Brazil Image result for brazil flag

Grade: Santos NY2 SSF- Strictly Soft Fine Cup

Producer Type: Various smallholder farmers

screen Size: 17/18

Region: Minas Gerais, Cerrado Mineiro, Sul De Minas

Arabica Variety: Catimor, Catuai, Bourbon, Mundo Novo

Process: Semi-Washed

Altitude: 950 – 1200 M.AS.L

Harvest Period: May – September

Cupping Attributes

Q-Grade Score: 82.5

Cupping Notes: Caramel, Cashew, Milk Chocolate, honey Molasses.


  • 1 lb
  • 5 lb
  • 25 lb
  • 50 lb
SKU: N/A Categories: ,


Brazil Florada 17/18 NY2 Strictly Soft Fine Cup  imported by Copan Trade. This amazing bean has been directly imported from Brazil with tremendous care to ensure the consistency and quality of the green bean coffee is never compromised. We then go through extensive tasting and cupping to ensure that the identity and integrity of the coffee bean is kept.  We work with our partners in Brazil directly to bring you the best quality and pricing available on the market.

  • NY2/3 (New York) – specifies the quality standard to the Green Coffee Association of New York. 2/3 refers to the amount of defects permitted in the lot, a maximum of nine secondary defects and no primary defects.
  • SSFC (Strictly Soft Fine Cup) – Strictly Soft beans are grown at relatively low altitudes under 1200 meters or 4,000 ft and mature quickly to produce a lighter – less dense bean.
  • Fine Cup – means it is a specialty grade coffee.
  • 17/18refers to screen size, larger bean size is generally linked to higher quality.
  • These beans are one screen size larger than 14/16

Additional information

Weight N/A
Dimensions N/A

1 review for Brazil Florada NY2 SS Fine Cup

  1. Alex Smith (verified owner)

    I’m pretty sure the moisture content in this bean is too low. That said I do really enjoy it, you just have to watch it during your roast otherwise it will dry out too much. Good for pourovers. Makes a good cold brew that brings some nice floral notes over top of a nice milk chocolate base. I’ve also been told it’s good for espresso. Overall a pretty good bean. The main thing that keeps me from giving it a 4 star review (above average) is that moisture problem. That problem seems to always be giving me trouble. Once you settle into a groove with your roasting this bean is worth it though.

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Got something to discuss?

January 24, 2018

What is the best way to roast this coffee to get optimal notes? I’ve been roasting it from city to full city and notice the chocolate notes only

Dusty Davis
January 24, 2018

When I roast the Brazil the first 5 min I have the burners very high and all exhaust on the roaster 90% open to eliminate all the moisture. At 6 minutes I adjust exhaust to and 70%. At 9-10 minutes I set the burners in the roaster very low and adjust the exhaust again to about 50%. The roast takes about 13-14 minutes. For me this allows the bean to slowly work into the profile without getting to dark. It also develops a bit more on the inside of the bean where some of the caramel notes come out. Depending on your machine and amount roasting this will vary. This is what I found works best for us!