Brazilian Coffee

BRAZIL

PROCESSING: Washed, Natural

HARVEST PERIOD: May – September.

ARRIVAL PERIOD: September-December.

ANNUAL COFFEE PRODUCTION: 50-60 million bags.

Varietals

Cerrado

Cerrado is home to many huge coffee estates, usually around 850 meters in elevation. Cerrado coffee is generally clean with a good body and soft mouthfeel. Acidity is usually understated. Nutty notes are common, with caramel and chocolate often noted at darker roasts.

Mata de Minas

Typically pulped natural and natural coffees are produced in this rugged and humid region.

Mogiana

The Mogiana region near Sao Paulo produces lots cleaner and less earthy than most Brazilian coffees. Roasted nuts and chocolate notes predominate.

Sul de Minas

This area is blessed with a mild climate, with ideal rainfall conditions. Pulped natural, natural and fully washed coffees are produced in Sul de Minas.