Brazil is the largest producer and consumer of coffee in the world.
This country is full of diverse landscapes and regions that create conditions for growing many varieties of Brazilian coffee beans. As a result, there are countless flavor profiles of Brazilian coffee worth trying.
Brazilian specialty coffee is present in the market, and annual growth in grain exports is around seven percent.
Sweetness and a thick body in a natural finish are the most inherent characteristics of Brazilian terroir, which is why this grain is so popular in blends among world roasters. This bean is considered a good starting choice for those who are trying light roast Brazilian coffee for the first time.
The first mention of coffee in Brazil dates back to 1727. Then the Portuguese Francisco de Melo Palleta brought seedlings and seeds to the north of the country from neighboring French Guiana. It was Tipica - the ancestor of most varieties of Arabica around the world. However, this variety is susceptible to pests, diseases and produces small yields.
Brazil became the birthplace of many varieties of coffee, which can now be found all over the world.
Arabica varieties bred in Brazil:
- Maragojip.
This is a natural mutation of Tipica. It was first discovered in 1870. This variety gives us the opportunity to get a high-quality cup with a multifaceted, balanced taste and subtle aroma.
- Yellow Bourbon.
This variety of Brazilian coffee is characterized by citrus acidity and high sweetness. There are two versions of its origin. According to the first, Yellow Bourbon appeared as a result of natural crossing of Red Bourbon with Yellow Botucatu. According to the second version, Yellow Bourbon is a natural mutation of Red Bourbon. This variety gave little yield, but it was continued to be cultivated, considering it promising.
- Caturra.
This type of Brazilian coffee is distinguished by pronounced acidity. According to research, it is a natural mutation of Bourbon. This is a dwarf variety, and it was the size of the trees that interested researchers. Thanks to this feature, the collection of berries is faster, and more trees can be planted on the same area.
- Catuai.
This hybrid variety of Brazilian coffee gives a balanced sweet cup with playful acidity.
After many years of research, in 1972, the Yellow and Red varieties of Kathuai were bred in coffee laboratories. Today, they are valued for their productivity and high quality cups in Brazil, Honduras, Costa Rica, Guatemala and other Latin American countries.
Today, Brazil has a strong influence on the world's coffee industry. This country is known not only for the highest level of coffee production, but also for the serious work of Q-graders. Many varieties bred by Brazilian scientists are successfully grown in other coffee-producing countries.
In our assortment of Brazilian coffee, you can find and taste Brazil in a natural way of processing from local farmers. The flavor profile of this bean is full of nuts, chocolate, honey and dried fruit, and combined with a gentle and delicate acidity will leave only a good impression from a cup of coffee.
