Brazilian coffee

Brazil is the birthplace of mass-produced coffee, from cheap to premium, which in turn produces some of the world's best espresso. In Brazil, coffee beans are separated from the pulp using four different methods. It's not uncommon for all of them to be used in a single harvest. Brazilian coffee is grown in low-altitude areas, which explains its low acidity.

Traditionally in Brazil, coffee beans are dried in the sun. (dry processing), it often has a sweetish taste with some nuances. Latin American Arabica is usually called "bourbon"The best of its varieties are sold as "Santos 2." Santos is actually a coffee market—the port through which shipments are made—and the number "2" signifies "high class." Coffee labels typically indicate: Brazil - Bourbon - Santos or Brazil - Santos.

When the coffee beans are wet processed, the taste of Brazilian coffee becomes a little brighter, Brazilians call this coffee half-washedThis method is considered risky: if the fruit is susceptible to rot, the beans will absorb the fermentation flavor, and the brewed coffee will have a harsh, medicinal taste. For example, the notorious Rio coffee is characterized by an intense iodine flavor and is very popular in Eastern Europe and the Middle East.

Several years ago, the Brazilian government attempted to deregulate the coffee industry, allowing large plantations to sell their coffee directly on global markets (without requiring state certification). Consequently, coffees like Santos or Bourbon Santos appeared on store shelves directly from producers—"fazendas." Large fazendas producing excellent coffee include: Monte Alegre, Ipanema, Lambari, Daterra, Lagoa, Vereda. Improved organic coffee is produced by the Cachoeira farm, this coffee is sold under the name Blue of Brazil.

Top Brazilian coffee is grown in three regions, which account for the majority of sales:
Mogiana - famous for its deep, richly red soil and sweet, round coffee beans.
Sal Mines Hills - the heart of Brazilian coffee.
Cerrado Plateau - a new area, the most promising in terms of coffee quality, since the weather here is often clear and dry, which contributes to more thorough drying of the coffee fruit.