Brazilian coffee beans are used in the blends of some of the most popular coffee brands in the world, and this action is not unfounded. Brazil is a beautiful, exciting, culturally rich country – and its coffee speaks to that. Rather amazingly, especially since coffee is not indigenous to the country and was planted there almost 300 years ago, is the fact that Brazil accounts for one-third of the planet’s coffee production. Coffee plantations actually cover about 10,000 square miles of this country, with the states of Sao Paulo, Minas Gerais, and Parana producing the majority.
The flavor, quality, and aroma of the coffee vary from farm to farm in Brazil. Some produce a very clean and mild coffee that hints of chocolate and orange, while others produce coffee that tends to be nuttier with hints of fruit, or even a combination of both cocoa and nutty tones.
In Brazil, three methods of coffee washing are actually common: natural dry process, pulped natural, and semi-washed. All three methods produce different coffee characters, with the naturals often being bolder and sometimes earthier, and the semi-washed being cleaner.
Brazilian coffee is unique in that it works very well blended with other coffees, but Brazilian coffee can also stand out on its own and produce a clean and smooth brew.
Key Brazilian Coffee Profile Notes
Varietals: Bourbon, Typica, Caturra, Catuai, Catimor, Maragogype, and others
Grow Regions: Minas Gerais, SaoPaulo, Espirito Santo, Rio De Janerio, Bahia, Goias, Rondonia, Parana
Growing Altitude: Between 800 and 1200 Meters
Processes: Natural dry process, pulped natural, and semi-washed
General Cup Profile: Soft, mild, clean, with hints of fruit, chocolate, or nuts
Production Amount: Over 3.5 billion lbs.
Production Amount Exported: Over 3 billion lbs.
Harvest Seasons: Between May and August