Facts from the Origin
With an area of 2.4 million hectares to grow coffee and many different altitudes and climates plus the use of different processing methods, Brazil produces more than 50 million bags (60kg) with an incredible
number of varieties of Arabica and Robusta coffees.
The region where the founders of Southland Merchants are from and the quality department is based at is responsible for more than 50% of the national coffee production.
See more information about some of the regions we source your coffee beans from:
Sul de Minas
Sul de Minas: This is the heart of coffee production in Brazil. The climate here is mild with a constant rainfalls and stable weather, providing ideal conditions for year-round production of beans. Processing methods are pulped natural, washed and natural. The coffees of this area stand out due to their fruity aroma and low acidity.
Chapada de Minas
Chapada de Minas: This region is characterized by high plateaus that alternate with valleys, crossed by rivers. Most of the coffees from Chapada de Minas are natural processed, but the washed coffee production technique is constantly increasing the popularity.
Matas de Minas
Matas de Minas: This region has rough terrains with a warm and humid climate ideal for the production of some of the highly internationally acclaimed Brazilian Coffees. Coffees from Matas de Minas have a delicate and balanced acidity and have a medium to full body. Processing methods are pulped natural and natural.
Cerrado mineiro: This region comprises plateaus with highland tropical climate, characterized by rainy summers and dry winters, ideal for cropping with an annual medium temperature of 19 ºC. Altitudes vary between 800 and 1,300 meters and this area has a reputation of consistently producing high-quality coffees with a unique identity.
Mogiana: Located on the border between Sao Paulo and Minas Gerais state, this region is traditionally known as the producer of the finest specialty coffees given its climate (20ºC all-year round), fertile soil, ideal altitude (Between 900m and 1000m) and excellent infrastructure and technologies for the production and transportation of coffee. Processing methods are fully natural. The coffees of Mogiana normally have a heavy body and medium acidity.