“…The quality of Brazilian coffee is defined by rules for analysis and evaluation of coffee beans, which are based on the counting of grain defects, grain uniformity, impurities, and sensory analysis (Brasil, 2003). Santos & Nantes (2014) classified coffee lots using a seven-score scale, starting with type two (up to four defects) and ending with type eight (360 defects or more). The coffee beverage is then classified according to the aroma, body, and flavor as hard (70 to 74), softish (75 and 79), soft (80 to 84), and strictly soft (84 to 100 points).…”