Brazilian Coffee
Smooth, sweet, and endlessly versatile. As the world's largest coffee producer, Brazil sets the standard for approachable, full-bodied coffees — from espresso-perfect naturals to specialty microlots.
Country
Brazil
Altitude
800 – 1,400m
Harvest
May – September
Tasting Profile
Nutty, Chocolate, Smooth
Growing Regions
Brazil's vast coffee belt spans multiple states, each with distinct altitude, soil, and climate conditions that shape the final cup.
Cerrado Mineiro
The Cerrado region in Minas Gerais was Brazil's first coffee region to receive a Denomination of Origin. Its well-defined dry and wet seasons create ideal conditions for natural processing — cherries dry on the fruit, concentrating sugars and producing that signature Brazilian sweetness. Cerrado coffees are the backbone of many world-class espresso blends.
Altitude
800 – 1,300m
Processing
Natural & Pulped Natural
Flavor
Chocolate, peanut, caramel, full body
Mogiana
Straddling the border of Sao Paulo and Minas Gerais, the Mogiana region has been growing coffee for over 150 years. Rich red-clay soil (terra roxa) and gentle rolling hills produce a smooth, medium-bodied cup known for its nutty sweetness and exceptional consistency — year after year.
Altitude
900 – 1,100m
Processing
Natural & Washed
Flavor
Hazelnut, milk chocolate, orange peel, smooth
Sul de Minas
Sul de Minas (Southern Minas) is Brazil's largest coffee-producing region and home to some of its highest-altitude farms. The higher elevation pushes the flavor profile toward greater complexity and sweetness. Many specialty microlots come from smallholder farms here, offering a creamy, dessert-like cup.
Altitude
1,000 – 1,400m
Processing
Natural & Pulped Natural
Flavor
Brown sugar, walnut, dried fruit, creamy
The Story Behind Brazilian Coffee
From massive fazendas to specialty microlots, Brazil's coffee industry is as diverse and dynamic as the country itself.
World's Largest Producer
Brazil produces roughly one-third of the world's coffee — more than any other country. It has held this position for over 150 years, with production spanning massive fazendas to small family farms across multiple states.
Natural Processing Pioneer
Brazil's dry climate is perfect for natural (dry) processing, where coffee cherries dry on patios or raised beds with the fruit intact. This method gives Brazilian coffees their characteristic sweetness, heavy body, and low acidity.
Espresso Foundation
Brazilian beans are the foundation of most espresso blends worldwide. Their low acidity, full body, and chocolate-nutty flavor provide the smooth base that balances brighter, more acidic components from other origins.
Cup of Excellence
Brazil was one of the first countries to adopt the Cup of Excellence competition. These juried cuppings have elevated awareness of Brazilian specialty coffee and helped small producers command premium prices for their best lots.
How We Recommend Brewing Brazilian Coffee
Cold brew is an excellent way to enjoy Brazilian beans. The slow, cold extraction amplifies the smooth, chocolatey sweetness and eliminates any bitterness. Use a 1:8 ratio with cold filtered water and steep for 12-16 hours in the refrigerator.
Shop Brazilian Beans
Smooth and sweet, every time. Our Brazilian single-origin beans are roasted in-house and ship with a roast date on every bag.