BRAZIL

Our Coffees

Name Origin Processing Certification
NY 2 Pulp Nat Barbosa Gold South Minas Pulp Natural None Select
NY 2/3 Scr 17/18 SS FC Brazil Pulp Natural None Select
MC Process Brazil Washed None Select
Unwashed Scr 15+ Good Cup Fairtrade Brazil Washed Fairtrade Select

More about Brazil

Brazil is the fifth largest country in the world and the largest country in South America. Its extensive Eastern coastline faces out onto the Atlantic Ocean, while its inland borders are shared with almost every South American country, from French Guiana, Suriname, Guyana, Venezuela and Colombia in the North, Peru and Bolivia to the West and Paraguay, Argentina and Uruguay in the South. Coffee has been cultivated in Brazil since the early 18th century after coffee plants were first brought into the country by Francisco de Melo Palheta, a Portuguese Lieutenant Colonel, from French Guiana in 1727.

Annual production: 45-65 million bags
Altitude range: 700 - 1400 masl
No coffee farmers: 250,000
Harvest times: April-September
Key growing regions: Minas Gerais, Espírito Santo, São Paulo, Bahia, Rondônia and Paraná
Typical varieties: Bourbon, Typica, Mundo Novo, Catuai, Catucai, Icatu, Rubi, Caturra
Grading system: Marketed by screen size and regional cup profile
Processing type: Pulp Natural

Production Information

Throughout southeastern Brazil it is easy to notice the red soils, or ‘terra roxa’ which the region is renowned for. These soils are nutrient and mineral rich. Ideal for growing high quality coffee. Coffee production is shared between small ‘Sitios’, which are around 10 hectares in size, and larger ‘Fazendas’, which can be up to 2,000 hectares. This disparity in farm size and Brazil’s monocropping coffee culture was born out of the quick growth and industrialisation of coffee production in the 19th century. Brazil, therefore, has a slightly different approach in harvesting and processing from its Latin American neighbours to facilitate and maintain the large-scale production the country has developed. Strip picking, a practice in which coffee cherries are stripped from the branch during peak harvest, is employed at most farms large and small.

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