Explore the Origins of
Brazil's Coffee
Brazil is the world’s largest coffee producer, contributing approximately 35% of the global coffee supply. In 2023, the country produced about 60 million sacks of coffee, with a significant portion being Arabica. Brazil’s coffee-growing regions include Minas Gerais, Espírito Santo, São Paulo, and Bahia, each offering diverse flavor profiles due to variations in altitude, climate, and soil.
The vast scale of coffee farms in Brazil ranges from small family-owned plots to expansive estates, with some producing more coffee than entire nations. The flat terrain in many regions facilitates mechanised farming, though traditional methods like selective hand-picking are still prevalent, especially in high-altitude areas.
The history of coffee in Brazil dates back to the late 18th century when it was introduced from French Guiana. Rapid growth in the 19th century established Brazil as a leading coffee producer, a status it maintains today despite challenges such as fluctuating prices and market demand. The country’s coffee industry has evolved with technological innovations and a focus on quality, exemplified by the Cup of Excellence competition.
Process Methods
Today, Brazil’s coffee processing methods include selective hand-picking, strip picking, and mechanical harvesting, each chosen based on farm size, terrain, and quality goals. The emphasis on quality and sustainability is evident in the close relationships and careful selection processes employed by industry leaders and sourcing partners.
Cerrado Mineiro - Minas Gerais
Situated in Minas Gerais, the Cerrado Mineiro region is known for its flat terrain and consistent climate. This region’s altitude ranges from 800 to 1,200 meters, providing ideal conditions for cultivating Arabica beans with a well-rounded profile. Cerrado Mineiro coffees often feature a smooth body with chocolate and nutty notes, offering a balanced and rich flavor.
Mantiqueira de Minas
Also located in Minas Gerais, Mantiqueira de Minas stands out due to its mountainous terrain and high altitudes reaching up to 1,600 meters. The cooler temperatures and abundant rainfall contribute to coffees with vibrant acidity and complex flavor profiles. Beans from this region are celebrated for their bright, floral, and fruity characteristics.
Espírito Santo - Montanhas do Espírito Santo
Located in southeastern Brazil, Espírito Santo is renowned for its Robusta coffee production, although it also cultivates Arabica. The state’s climate, varying from tropical to subtropical, supports a wide range of coffee profiles. Espírito Santo coffees are typically full-bodied with earthy and spicy notes, making them suitable for blending and diverse coffee applications.
São Paulo - Alto Mogiana
The São Paulo state, particularly the Mogiana region, has a rich coffee heritage. The diverse altitudes and climates contribute to a variety of flavor profiles, with São Paulo coffees being well-balanced, combining acidity, sweetness, and body. The state’s emphasis on quality and sustainable practices enhances its role in Brazil’s specialty coffee industry.
Chapada Diamantina - Bahia
In the state of Bahia, the Chapada Diamantina region is distinguished by its high altitudes and diverse microclimates. With elevations from 1,000 to 1,400 meters, this area produces coffee with distinct flavors, often featuring bright acidity, floral notes, and a fruity profile. The rugged terrain and small-scale farms add to the uniqueness of Chapada Diamantina coffees.
Coffee production in Brazil follows a well-defined annual cycle. Harvesting occurs from May to September, with processing and drying of the beans taking place shortly after. After this stage, coffees are typically exported 3-4 months later. The country employs cultivation and processing practices aimed at both quality and sustainability, ensuring that Brazilian coffee remains a global benchmark for flavor and innovation.
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