Brazil is a global leader and exporter in the coffee market. For over 150 years, Brazilian coffee has set the standard for taste and quality. The focus is on Arabica, constituting 85% of the harvest. Its profile: rich, sweet, and robust coffee with hints of caramel, chocolate, and nuts. Almost everyone worldwide has likely tasted Brazilian coffee, perhaps without even realizing it.
The history of coffee in Brazil dates back to 1733. Legend has it that it began with spousal infidelity. The wife of the French governor fell in love with Portuguese-Brazilian officer Francisco Palheta. As a sign of passionate love, she handed Palheta a bouquet containing hidden coffee beans.
Today, coffee plantations in Brazil cover 27,000 km², mostly situated in the southeast, benefiting from a favorable climate in states like Paraná, Espírito Santo, São Paulo, Minas Gerais, Bahia, and Rondônia. Interestingly, Brazil lacks high-altitude regions; coffee plantations are found on small elevations or plateaus, resulting in a smooth, non-acidic taste in Brazilian Arabica.
Natural (dry) processing prevails, accounting for 90% of the production. Beans are collected and dried in the open air. The longer the drying process, the stronger the coffee's sweet taste with hints of caramel and nuts. It's evident that farmers prioritize not only quantity but also the quality of the product.
General characteristics of Brazilian coffee:
Nutty or chocolatey undertones
Hints of spices and cocoa
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