BRAZIL, Medium Roast
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- Origin : Cerrado Brazil
- Process : Dry (Natural)
- Roast : Medium
- Notes : Almond, Cinnamon, Apple
- Harvest : May to September
Just as classic as Brazilian coffee can be, it makes for a decent cup of coffee. Known for having a smooth body profile and well-balanced flavors of toasted nuts and chocolates, it features in many blends.
Since Brazilian coffees are grown at relatively low elevations, compared to Central American coffees, the Brazil coffee beans are less dense. This leads to a less flavorful coffee than many high-grown coffees, which is why Brazilian coffee consists of mild and neutral flavors.
The farmers use the “pulp natural” processing method. The coffees are pulped but allowed to dry with the fruity mucilage (fluid extract) still attached to the bean, skipping the usual fermentation step. Using the pulp natural processing method results in a crisp acidity that is found in a washed processed coffee, but also a heavy body and sweetness that is found in a natural processed coffee. This is a great middle-ground between the two methods when it comes to flavor.
Brazilian coffee compliments nicely with rich and heavier desserts like a chocolate fudge brownie or a bittersweet chocolate molten lava cake. The cocoa flavors and slightly bitter notes in both the coffee and dessert make it a well-balanced pairing.
- Brazil has 220,000 coffee farms and is the world's largest coffee producer, responsible for making up one-third of the coffee supply worldwide.
- Cerrado de Minas is the first region to be awarded the Designation of Origin status. The region produces high-grade coffee with elevations reaching 800-1,300 meters.
- Most of the world's espresso beans come from Brazil.