Coffee from Brazil
Brazil grows about a third of the world's coffee, and its natural and pulped-natural lots are the nutty, chocolatey base of most espresso blends you have ever drunk.
Cerrado Mineiro, Sul de Minas and Mogiana are the main specialty regions. Altitude is lower than in the Andes, the terrain is flat enough to mechanise, and the dry harvest season makes drying coffee in whole cherry straightforward — which is why Brazil is a natural-process country by default rather than by fashion.
The cup is low-acid and heavy: peanut, milk chocolate, cane sugar. That profile is unfashionable as a single origin and indispensable in a blend.
- Coffees in the catalogue
- 2
- Growing regions
- Cerrado Mineiro
- Varieties
- Bourbon, Mixed varieties
- Processing
- Natural
- Altitude
- 1,150 m
- Common notes
- blueberry, butterscotch, clove, milk chocolate and hazelnut
- Price range
- $20.00 – $26.00
- Roasted by
- 2 roasters
2 Brazil coffees in the catalogue
- Daterra Sundrop — George Howell Coffee. blueberry, butterscotch and clove. $26.00 / 340 g.
- Brazil Matas — Four Letter Word Coffee. milk chocolate, hazelnut and caramel. $20.00 / 284 g.