Frank Sinatra sang, "They grow an awful lot of coffee in Brazil." It is unquestionably true; it's the largest producer of arabica coffee and not a 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 is sold as "coffee", ending up in some awful coffee product somewhere. Our focus is quite a bit different than that! We try to find good examples of both the fruit-forward dry-processed (aka natural) coffees and the cleaner-tasting, nutty pulp-natural process as well (cereja descascado). Here's a helpful article on roasting Brazil coffees. [Read more about Brazil in our Coffee Library.]

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  1. Pulp natural process coffee passing through to the soaking tanks before being moved to the drying patios, Carmo de Minas

    Brazil Pulp Natural Fazenda Alta Vista

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