A defect term referring to harsh, acrid, medicine flavors from Brazilian coffees of the lowest order; named for Rio de Janeiro. Result of continued enzyme activity when coffee beans remain in the fruit and the fruit dries on the shrub. Usually associated with natural processed coffees grown in Brazil. The Brazil grading rates coffee as Strictly Soft (the best), Soft, ‘Soft-ish’, Hard (+1, +2), Riado, Rioy, Rio Zona (the worst).

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