Brazil Coopeavi Coffee Estate Information_Brazil what coffee beans_Brazil what coffee good

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Brazil, known as the "coffee country", has always been the world's largest coffee producer. 1/3 of the world's coffee is produced in Brazil, and the main coffee variety is Arabica.

Arabica beans in COOPEAVI Manor, Brazil

There are many kinds of Brazilian coffee, it is difficult to say that it has any special flavor, no outstanding advantages, no obvious disadvantages, most of them are medium acid, taste lubrication, mainly mild and smooth, mellow and sweet, its softness makes it mixed with other coffee beans, the taste will not change much; and the oil is relatively rich. So Brazilian coffee beans are best mixed with other coffee beans to make espresso, which forms a golden foam on the surface of espresso and gives the coffee a slightly sour taste and a long finish. In fact, all the big coffee roasters have some Brazilian coffee in their blends.

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Geographical location

Founded in 1964, COOPEAVI Coffee Manor is located in the beautiful mountains of Espiritu Santo (ESPIRITO SANTOS) and Minas (Mata de Minas). This area provides superior natural conditions for the cultivation of high-quality Arabica coffee beans, ensuring the best taste and aroma of coffee.

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Production process

COOPEAVI maintains good quality and hygiene standards from planting, harvesting, drying, baking and other stages, as well as its rigorous taste evaluation tests to ensure its quality to the best baking, packaging, and transportation processes. All the production of COOPEAVI coffee is carefully crafted and understood by people with professional knowledge, and all manufacturing processes are closely monitored.

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Product introduction

Brazilian Arabica bean

Grade: 17UP

Cup test features: dark chocolate, caramel and almonds

Body (alcohol): medium

Acidity (acidity): light

Processing method: natural solarization

Land: Mata de Minas (Minas)

Planting height: 650m-850m

Jieshao: clear coffee has the flavor characteristics of good Brazilian coffee. At least 40% Italian coffee (such as expresso) uses this quality, and high-quality coffee has an attractive price.

Brazilian Arabica boutique beans

Professional score: 82 SCAA

(boutique coffee)

Grade: 17UP

Cup test features: caramel flavor, almonds

Chocolate and yellow fruit

Body (alcohol): light

Acidity (acid): medium

Processing method: semi-washing

Producing area: Santo (Espiritu Santo)

Planting height: 700 m-850 m

Jieshao: professional coffee is produced by small farmers, selected separately and picked by hand, beaten and stored in a water tank for at least 12 hours of fermentation. After fermentation, put the beans under the greenhouse and spread them into a thin layer and dry them. The coffee is light and balanced in acidity.

Brazilian coffee Arabica boutique beans

Professional score: 84Compact 85 SCAA

(boutique coffee)

Grade: 15UP

Cup test features: caramel, almonds, chocolate, yellow fruit and sugar cane

Body (alcohol): light

Acidity (acid): medium

Processing method: semi-washing

Producing area: Santo (Espiritu Santo)

Planting height: 800m-1100 m

Jieshao: professional coffee is produced by small farmers, selected separately and picked by hand, beaten and stored in a water tank for at least 12 hours of fermentation. After the fermentation process, put the beans under the greenhouse and spread them into a thin layer and dry them. The coffee is light and balanced in acidity. It is comparable to the specialty coffee produced in the central United States.

Brazilian coffee Arabica boutique beans

Professional score: 86 SCAA

(boutique coffee)

Grade: 15UP

Cup test features: caramel, almonds, chocolate

Yellow fruit, sugarcane, rich aroma

Body (alcohol): light

Acidity (acid): medium

Processing method: honey treatment

Producing area: Santo (Espiritu Santo)

Planting height: 800m-1200 m

Jieshao: high-quality coffee beans, produced by professional small farmers, complex exotic coffee, hand-selected and hand-picked, beaten and stored in a water tank to ferment for at least 12 hours, put the beans under the greenhouse into a thin layer, and then cover the fruit with the original "honey" to dry. Rich in taste, this is the most aromatic coffee in Brazil. Sweet coffee with pleasant acidity and mellowness. It is comparable to the best coffee produced in the central United States and Africa.

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