What kind of coffee beans are grown in Brazil? what are the advantages of growing coffee in Brazil?

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When it comes to the origin of coffee, the first thing that comes to mind is Brazil in South America, because it is the largest coffee producer in the world. There is a wide variety of Brazilian coffee, the vast majority of which are unwashed and sun-dried, classified according to the name of the state of origin and the port of transport. Brazil has 21 states and 17 states produce coffee, but four of them produce the largest, accounting for 98% of the country's total output.

The taste of Brazilian coffee has a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste.

Main varieties

Although coffee is diverse, Brazilian coffee is suitable for the taste of the public. For example, coffee produced in the northern coastal areas has a typical iodine taste, reminiscent of the sea after drinking. This coffee is exported to North America, the Middle East and Eastern Europe. Another kind of coffee that is interesting and worth looking for is washed Bahia coffee. This kind of coffee is not easy to find because Brazil is the world's largest consumer of coffee after the United States, and many of the best coffee can only be found in its domestic market.

In Brazil, the largest producer is Robbins. This kind of coffee is sold in the supermarket. Brazil's Robucht coffee, sold under the name Conillon, accounts for 15 per cent of total production.

Old bourbon coffee is grown on some estates in the Serrado district of Minas Greais state in southeastern Brazil. Old varieties of bourbon coffee grown on these estates, such as Capin Branco and Vista Allegre, are also sold on the market. Although they come from the same area, these coffees have their own characteristics. Capingblanco coffee is smoother than Vesta Allegre coffee, while Vesta Allegre coffee is strong and black, both of which have lower acidity. However, like all Brazilian coffee, they are most suitable for drinking when they are fresh and tender, because the older they are, the more acidic they are. These coffee growers have organized themselves into the Brazilian Special Coffee Association (the Speciality Coffee Association of Brazil).

Growing conditions of Brazilian Coffee

Brazil, as the largest coffee producer in the country, supplies commercial beans and fine beans for the global coffee market. Instant coffee is also a critical component of coffee production in Brazil. Western coffee grows mostly at the height of 2000-3000 feet feet, about 500-100m. There are also heights up to 4000 feet, about 1200 m. However, definitely pay for other East Africa, Central and South America need manufacturing countries, often more than 5000 feet of high-altitude hard beans is an insurmountable gap.

Low altitude growth makes Brazilian coffee low acidity. Dry treatment gives Brazilian coffee high sweetness and richness. Brazilian beans grown at low altitude have a relatively low density, are not resistant to re-drying, and simply appear scorched taste. High sweetness, richness and over-baking reflect the nutty and chocolate flavor, which makes Brazilian beans a common blend of espresso. However, during the period of niche Coffee, the favorite status of Brazilian beans in Italian dilution was being seriously cracked down, and many established Macro roasters were gradually moving away from seeking to replace high-altitude hard beans in view of the low density of Brazilian beans.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.

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