Brazilian

Brazil - not only the world’s largest coffee producer, it is also the most complex. Brazilian coffee isn’t high-grown. Growing elevations in Brazil fall far short of the 5,000+ elevations common for fine coffees produced in Central America, Colombia, and East Africa, which means that Brazil’s coffees are relatively low in acidity. At best, they tend to be round, sweet and well-nuanced rather than big and bright. They are dried inside the fruit so that some of the sweetness of the fruit carries into the cup. It also frequently comes from trees of the traditional Latin-American variety of Arabica called Bourbon.

The most unique aspect of coffee production in Brazil is the picking methods. Brazil traditionally will ‘strip-pick’ coffee. This means that they often will only make one or two passes on a tree and in the event that there is uneven ripening, all degrees of ripeness are picked. Of course, in specialty coffee, we are only interested in the ripest cherries.

The Mogiana coffee region runs along the São Paulo side of a stretch of the São Paulo/Minas border. These areas feature moderate sunlight and rain. The temperatures are steady all year-round, ideal to grow Arabica and Robusta coffee trees. Mogiana area is known for its rich red soil. The Arabica coffee plants that produce this coffee come from the rich volcanic soils of the Island of Reunion. Favourable altitudes, mild temperatures and rough terrain allow for production of good-quality coffee; pulped naturally and natural.