When you think of coffee, Brazil can’t be left far behind. Brazilian coffee is everywhere. Being the largest grower and exporter of coffee in the world, chances are that you have already tasted Brazilian coffee.
Brazil is the leader in specialty-grade coffee in the world. And there are several harvesting techniques followed for growing world-class coffee beans. Brazil’s climatic condition to is favorable to growing high-quality coffee. In Brazil, there is a short period of rainy days and a long period of sunny days, making the ideal climate for the natural processing of coffee.
Brazil is also the land of two major coffee varieties, Arabica and Robusta. Out of which Arabica is the better one in terms of quality. If you want high-quality Arabica coffee from Brazil, you can always connect with us.
But first, let’s learn more about Brazilian coffee.
About Brazilian Coffee Beans
The majority of coffee beans in Brazil are of the Arabica type. 80% of the Arabica beans produced are roasted to make specialty grade coffee and 20% of Robusta is used to make instant coffee. The flat terrain and the hotter climate in the northern part of Brazil are ideal for growing Robusta beans. Most Arabica beans are produced in the southern region where the weather and elevation suit their growth.
Minas de Gerais, which falls in the southern part of Brazil is the home for specialty coffee. This region is home to premium-grade espresso beans including Mundo Novo, Catutai, Obata, and Icatu.
The four types of coffee beans mentioned above are the primary ones cultivated in the southern region of Brazil. Also, each type has a distinct taste as described below.
Catutai: This variety comes in red and yellow and is a high-yield bean. This type has a sweet and Bourbon-like flavor.
Mundo Novo: This type is a hybrid of the Bourbon and Typica varieties. This plant has a natural disease-resistant characteristic and the yield is higher than the Bourbon varietal. This type of coffee bean is characterized as heavy, low-acidity, with a sweet tone.
Obata: This type of bean is characterized by its mellow character and has hints of floral and honey notes. Usually, this coffee is harvested using the dry process.
Icatu: This type is a breed of Robusta and Bourbon Vermelho. The flavors that predominate in this type are maple, cocoa, and malt, thus making it a great latte partner.
Distinct Taste of Coffee from Brazil
The distinct flavors of coffee from Brazil are a result of wet and dry processing throughout the entire region. This variety of processes gives the coffee beans a characteristic low acidity, smooth body, and sweet-tied flavor. And the notes are mainly chocolaty and nutty.
Processing Methods of Brazilian Coffee
Coffee in Brazil is processed by mostly three different methods: dry (natural), wet (washed), and semi-washed (pulped natural).
Dry (natural): In this process, the coffee cherries are put in waterand the floating ones are removed. Whatever remains is then dried in concrete slabs. The characteristic traits of coffee beans using this process are they become heavy-bodied, sweet, smooth, and complex.
Wet (washed): The wet or washed method is used to remove the four layers that surround the coffee beans. As a result, the coffee beans are cleaner with a fruity note.
Semi-washed (pulped natural): In this method, the coffee cherries are pulped but the fermentation process that removes the silverskin is skipped. Thus, the coffee beans using this method gain the characteristics of beans that have gone through the dry and wet processes.
That was all about coffee production in Brazil. We have also discussed the several processing methods used to process the coffee cherries. The distinct characteristic flavor of Brazilian coffee is sweet and nutty and the acidity is generally low.
Both types; Arabica and Robusta are produced in Brazil and if you want to taste the smoothness of high-quality Arabica coffee from Brazil, you can always connect with us for the best deals.