Brazil is the world's largest producer of arabica coffee (and not an insignificant amount of robusta too). Brazilian coffee is nutty, sweet, low in acidity, and develops nice bittersweet and chocolate roast flavors. There's a long tradition of roasting Brazil in the United States, and it's often sold as a single-origin coffee — by region, cooperative, or Fazenda (estate or farm) —but it is often used in blends for the sake of cost control.
Brazil coffees are common in espresso, both in high end blends and in commercial coffee like Dunkin Donuts. Even the broken fragments of beans and the dust from the dry mills are sold, ending up in some awful coffee product somewhere (most likely instant coffee).
But there is quality coffee in Brazil, it just takes some good relationships and cupping work to find. You can read more about the way we source Brazilian green coffee, and link to our videos and travelogues, on our Brazil Coffee Library page.
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