Noting the picture above, beautiful isn’t it? That’s Brazil – the world’s largest producer of coffee. This country is culturally rich, beautiful, exciting, diverse – and its coffee is a mirror of that. Since coffee was planted here almost 300 years ago, Brazil now accounts for 1/3 of the world’s coffee production, most of it being of the Robusta variety and used in some of the most popular and delicious coffee blends in the world.
Coffee plantations, meticulously scattered throughout the states of Sao Paulo, Minas Gerais, and Parana, cover about 10,000 square miles of the country. Many families are supported by the growth and cultivation of coffee, and luckily the plant thrives here.
The flavor, quality, and aroma of Brazilian coffee can vary greatly from farm to farm – having a lot to do with growth altitude and cultivation methods. Some farms are known to produce a clean and mild coffee that boasts hints of chocolate and orange. While other farms’ coffee can be nuttier and hint of fruit, or even have tones of nuts and cocoa.
Once coffee is harvested, it can go through one of three methods of washing: natural dry process, pulped natural, and semi-washed. Different coffee characters can come out of each method of processing. Naturals tend to be a bit bolder and earthier, and semi-washed tend to resemble a cleaner taste. The semi-washed method is actually a relatively newer method, and is mainly being used in Brazil.
While it’s true that Brazilian coffee makes a perfect blending partner with other origin coffees, it also can brew a clean, bright, and smooth cup all on its own. Brazilian coffee is versatile like that.