Description
Brazilian coffee has a rich history and plays a central role in both Brazil’s national identity and the global coffee industry. As the world’s largest coffee producer for over 150 years, Brazil has shaped the way coffee is grown, processed, traded, and consumed.
Growing Region and Climate
- Location: The Cerrado Mineiro region in Minas Gerais, Brazil’s premier designated coffee origin area.
- Climate: Defined by warm, wet summers and cool, dry winters with consistent rainfall.
- Harvest: Typically occurs between May and September.
Flavor Profile and Processing
- Tasting Notes: Dark chocolate, cocoa, toasted almond, malt, and caramel sweetness.
- Body and Acidity: Creamy, velvety mouthfeel with very low, smooth acidity.
- Processing: Mostly natural processing (sun-dried on patios) or pulped natural, which amplifies its natural sweetness and heavy body.
Brewing and Usage
- Best Uses: Exceptional as a smooth drip coffee, cold brew, or as a rich, low-bitter base for espresso blends.
- Pairing: Sturdy enough to stand up well to milk or cream, which highlights its sweet, nutty qualities
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