Green Coffee
Coffees with unique characteristics in the Arabica and Conilon (Robusta) varieties, coffees from Brazil are favoured by the climate, regions with high altitude, rainfall, soils rich in organic matter and fertility, pointing to balanced levels of nutrients, as well as the human factors that involve integration of technical assistance guidelines with the knowledge passed from generation to generation in a family farming system, counting on the magnificent and extremely important female work in all stages of the production of this wonderful drink.
According to data from the Ministry of Agriculture, Livestock and Supply, Brazilian coffee production is one of the most demanding in the world, in relation to social and environmental issues, and there is a concern to guarantee the production of sustainable coffee. The coffee activity is developed based on strict labour and environmental legislations. These are laws that respect biodiversity and all people involved in coffee growing, and that strictly punish any type of slave and/or child labour on the plantations. Brazilian laws are one of the strictest among coffee producing countries. Although coffee appears in fourteen different regions of Brazil, five regions stand out as the main coffee producers in Brazil, they are:
Minas Gerais
Located in the Southeast region, Minas Gerais is the largest coffee producing state in Brazil, it accounts for about 50% of the national production and is one of the main sources of specialty coffees in the country. Practically 100% of the plantations are Arabica coffee, grown in four producing regions: Sul de Minas, Cerrado de Minas, Chapada de Minas and Matas de Minas, which export their coffee through the ports of Santos, Rio de Janeiro and Vitória.
Espírito Santo
Espírito Santo is the second largest coffee producing state in the country and the main producer of Conilon (Robusta). With Conilon coffee plantations in the warmer areas to the north, a region called Conilon Capixaba, and Arabica to the south, a region known as the Espírito Santo Mountains, the state is a major supplier to the Brazilian market and sells its specialty coffees through the port of Vitória.
São Paulo
The state of São Paulo is one of the most traditional in coffee cultivation. Its production is exclusively Arabica, distributed in two regions: Mogiana and Centro-Oeste Paulista, which alternate farms with small properties and produce specialty coffees in specific areas. São Paulo is home to the port of Santos, which handles around 2/3 of Brazil's coffee exports.
Bahia
The state of Bahia is located in the northeast region of Brazil, with a hot climate and higher temperatures. There are two coffee producing regions in the state: Planalto da Bahia and Cerrado da Bahia, where Arabica is grown. In the south of the state there are also areas where Conilon (Robusta) coffee is produced.
Paraná
Paraná is the southernmost coffee producing state in the country. Only Arabica coffee is grown on densely populated plantations, which use varieties suited to the region's cooler climate. Once the largest producing state in the country, it has been recovering its production with a strong emphasis on the peeled cherry process.
Rondônia
The state of Rondônia is located in the northern region of the country. With an annual production of approximately 2 million bags, the state produces exclusively Conilon (Robusta) coffee. Coffee growing is traditional and familiar, with small properties. Here is a map of the coffee producing regions in Brazil:
In Brazilian Arabica coffee plantations, there are very famous cultivars that are widely consumed in the country and abroad, and it is worth mentioning some such as Mundo Novo, Bourbon, Catuaí, Catucaí, Icatu, Acaiá and Topázio, but there are many others around the world.
Brazil produces coffee for all tastes and with very diverse characteristics, it offers coffee with sensory qualities that delight lovers of good coffee, but to ensure that the coffee is really worthy of a perfect tasting, it is worth noting the factors that directly influence the quality of the drink served in coffee shops or prepared at home. Such factors range from the production chain to the grain retail. What matters is the planting of the crop, the type of varietal in each batch and the terroir of the region where the coffee is produced. In addition, the microclimate that determines the ripening time of the fruit, the handling in the harvest, which can be manual and selective or mechanical, and the care in the processing of the grains. Other post-harvest aspects such as roasting, grinding, packaging type and coffee shelf life are very important. Brazilian coffees have by their nature incredible sensory flavours and are characteristic of each producing region and to present some of them, below is a small sample of what we can provide for your palate and for the taste of your customers and friends:
Table of Characteristics and Flavours Found in Brazilian Coffees
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