BRAZILIAN COFFEE
Coffee from Brazil, the Largest Coffee Producer in the World



Brazilian coffee is one of the most widely known coffees of the world.

Brazil is the largest producer of coffee beans today and its coffee production is said to account for 25%-30% of all marketed coffees around the world.

The Brazil coffee beans are used in coffee and espresso blends in many countries. They include Coffee Arabica and Robusta coffee beans.

Brazil coffee is grown in lower altitudes and not on volcanic soil like the Colombian coffee beans, and the quality of the Brazilian Arabica coffee beans is not perceived as high as that of the Colombian coffee beans, although this is not _always_ the case, and there’s some great specialty coffee from Brazil.

The vast majority of the Brazil coffee beans are Arabica. Coffee cherries are usually picked by hand, but in some farms in Brazil it is done by machine, something that is impossible in the mountainous areas in Colombia.

Dry processing - ensuring more body, complexity and sweetness -and wet processing - giving the beans more acidity and fruity taste - of coffee beans are both common in Brazil. Thanks to the low humidity climate of Brazil, semi-wet processing (Pulped Natural) is also practiced, allowing the beans to pick up some of the positive characteristics of both dry and wet processing methods.

The Brazil coffee is often used as a base to add body to coffee blends. Coffee connoisseurs like to roast Brazilian coffee beans (like many other high-quality coffees) to about the Full City level, close to the "Second Crack" for the flavors and aromas of their origins to be preserved.

(The roasting brings out the flavors of the coffee beans, but roasted to darker levels, the beans lose the characteristics of the origins where they came from.)


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