Latin America: Brazil
General taste profile
The vastness of Brazil allows us to discover as many flavors as there are coffee varieties, which undoubtedly makes Brazil the world's largest coffee exporter (60% of global production, Robusta and Arabica). Their coffee was first recognized (in 1920) for its body (funny to say…), its roundness, and its sweet and nutty flavor notes. Today, technology has allowed Brazilian varieties to take center stage in the market thanks to coffees with distinctive caramel and dark chocolate flavors and a robust body.
Cultural regions
MINAS GERAIS. This region is home to 50% of Brazil's coffee production, representing some 2,488,000 acres of farmland. The country's finest coffees originate here. It boasts some of the world's most impressive coffee tree species. The region enjoys a mild, stable climate and significant rainfall, which promotes the growth of numerous varieties.
SAO PAULO. The state of SAO PAULO is one of the most traditional coffee-growing areas in the entire country (developed rapidly thanks to the city's port, from which the majority of the coffee is exported). Arabica plantations cover more than 425,000 acres. The climate is temperate, and the geology offers low-lying land forming vast agricultural plateaus (800-1200m).
ESPIRUTO SANTO. This part of Brazil is second only to MINAS GERAIS in Arabica coffee production, accounting for 28% of the country's exports. 1,140,000 acres are dedicated to Arabica cultivation. The region has a relatively low altitude (900-1200m). It experienced significant economic growth starting in the late 19th century thanks to the port of Vitória, the state capital. 80% of the country's Robusta coffee is shipped through this port.
Varieties offered
Bourbon, Typica, Catuai, Caturra, Maragogype, Catimor.
Processes
The natural pulping process and the natural depulping process are the preferred methods in Brazil. The natural process dominates the latter due to long-standing tradition (150 years of coffee cultivation history have relied on this technique). If this system remains relevant today despite all the machinery available in the country, it is because its effectiveness in low-altitude growing areas has been proven. Hand-picking, a very significant technique in Brazil (a completely manual method where each cherry is picked by hand), is also practiced.
At Brûleries FARO, various Brazilian coffees, from 3 different roasts, are used to texturize some of our blends and thus offer you coffees with a dense and creamy crema or to accentuate taste notes obtained by our artisanal roasts.
