Coffee hasn't always grown in Brazil! In 1727, the Portuguese, who were colonising the region at the time, brought the first coffee plants over from French Guiana. Over the years, coffee farming spread across the country. By 1920, Brazil was supplying 80% of the world's coffee. Today it is still the world's largest producer. What lies behind this dominance? And why is Brazilian coffee so popular? Let's take a closer look at coffee growing on Brazilian soil.
Coffee production in Brazil
A few key figures:
- The world's largest coffee producer.
- 32% of the global market.
- 2.7 million tonnes produced every year.
- 300,000 farms growing coffee.
To produce on this scale, the country relies on a vast number of farms dedicated to coffee: the fazendas. Equipped with modern machinery and technology, they achieve high, industrial yields. Other growers, by contrast, choose a more artisanal, organic or even biodynamic approach. This reflects the rise of specialty coffee, which puts traceability and quality first.
Coffee is mainly grown in the south-east of the country:
- São Paulo;
- Cerrado;
- Sul de Minas;
- Minas Gerais;
- Espírito Santo;
- Bahia (further north).
The climate there is ideal for coffee. On top of that, the gently rolling terrain allows the harvest to be done by machine (stripping). Harvesting takes place once or twice a year, between May and August.
Once picked, the fruit of the coffee tree, known as cherries, is dried. Traditionally this is done in the open air: the cherries are spread out on the ground or laid on raised beds. The method suits Brazil's climate, with its well-defined dry season. Washed and semi-washed processing can also be used to separate the beans from the fruit.
This variety of growing and processing methods explains the huge range of flavours you can find in Brazilian coffee.
Brazilian coffee varieties: a broad flavour palette
Brazilian coffees are prized for their low acidity and nutty notes. Brazilian Arabica is smooth and indulgent, often with hints of vanilla and hazelnut. That's why it is so often used as the base of coffee blends. Our espresso blend “04PM”, on the other hand, combines coffees from Peru and Uganda.
Arabica accounts for 70% of production and Robusta for the remaining 30%. The main varieties grown are:
- Typica: the oldest Arabica variety, known for its aromatic complexity.
- Mundo Novo: discovered in Brazil in the 1940s. Highly valued at home, though sometimes criticised for lacking sweetness.
- Icatu: a hybrid of Arabica and Robusta.
- Bourbon: appreciated for its finesse and lightness.
- Caturra: named after the Brazilian town where it was found. Caturra shows flavours similar to Bourbon.
Altitude has a decisive influence on flavour: the higher the coffee grows, the more pronounced the acidity and the more complex the aromas. Between 1,500 and 2,000 metres, the cup turns spicy and fruity.
Recognition for Brazilian coffee: the Cup of Excellence
The Cup of Excellence was set up in Brazil in 1999 to promote the quality of Brazilian coffee and attract buyers. The competition rewards and showcases the country's best producers. The winning coffees are then sold at online auctions in limited quantities.
The competition has since spread to other countries, particularly in Africa. It has helped put specialty coffee in the spotlight, in Brazil and around the world, as part of a more transparent and sustainable approach. For coffee drinkers, the “Cup of Excellence” label is a mark of outstanding quality; for farmers, it means fairer pay.
Brazilian coffee no longer needs an introduction. Thanks to its landscapes and rich botanical diversity, the country produces coffees that win over almost every palate. Long used mainly as a base for blends, Brazilian coffee is now showing off its own character and quality. Specialty coffee, backed by the Brazil Specialty Coffee Association (BSCA), is taking its place and giving producers the recognition they deserve.
