Frank Sinatra sang, "They grow an awful lot of coffee in Brazil." It is unquestionably true; it is the largest producer of arabica coffee, and a not-small amount of robusta too. Brazilian coffee is nutty, sweet, low in acidity and develops exceptional bittersweet and chocolate roast tastes. There's a long tradition of roasting Brazil in the United States, often used in commercial "all arabica" blends for the sake of cost control. Even the broken fragments of beans and the dust from the dry mills are sold as "coffee," ending up in some awful product somewhere. Our focus is quite a bit different than that! We try to find good examples of both the fruit-forward dry processed (also known as natural) coffees and the cleaner tasting, nutty pulp natural process (cereja descascado) as well. Read more in our Coffee Library.
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