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Brazil is known as the coffee pot of the world. Brazil produces and exports the most coffee beans globally, from a moderate flavour to a dark roast. Around one-third of the world’s coffee is produced in Brazil, and much of the country’s high-quality coffee is named after the port where it is shipped. Brazil is the world’s largest coffee exporter, accounting for nearly 60% of global coffee production. While Brazil is a major exporter, the average elevation for coffee growing is just approximately 1,100 metres. Most of it is classified as High Grown Coffee (900 – 1,200 metres), although some harvests fall below that mark.
Why is Brazil called the coffee pot of the world?
Brazil is known as the coffee pot of the world due to Brazil’s coffee plantation. Here are some reasons to justify:
Coffee beans:
The greatest Brazilian coffees are low in acidity and have a nutty, sweet flavour, frequently bittersweet with a chocolate roast flavour. Most unroasted green coffee in Brazil is dry processed (unwashed; natural). The affordability of Brazilian coffee is its most appealing attribute.
Coffee Bourbon Santos:
Bourbon Santos is a medium to high-grade wet-processed Brazilian coffee mostly transported through Santos’ port. Santos is a product’s brand name.
Santos has a light to medium body, low acidity, and a lovely scent. Bourbon coffee has a fruitier and brighter flavour than other Brazilian coffee varieties.
Because of the lower growth heights in the area, Brazilian Bourbon Santos has low acidity. Compared to places like Central America, where higher elevation plantations produce premium gourmet coffees with a richer flavour profile, Brazilian coffee has higher pH, hence low acidity.
The bulk of Bourbon Santos is grown at altitudes of 600 to 1,200 meters in northern Minas Gerais or Sao Paulo, Brazil. It’s noted for its mellow, silky flavours, often sweet and nutty.
GREEN COFFEE BEANS
Brazilian coffee beans are not exceptionally thick since they are farmed at relatively low elevations (compared to Central American coffees). As a result, the coffee is less delicious than many other high-grown options.
Because of the industry’s size and volume, there are more options for grading and categorising Brazilian coffees. They make the most of it by dividing it into categories like screen (size), colour, and cup (flavour).
As a result, it’s best to roast the green coffee beans in a Medium-Dark Roast, yet too dark roasting might still result in an ashy bitterness. Brazilian green coffee beans are often fairly economical, making them suitable for a coffee or espresso mix due to their mellow flavour and high output levels. While keeping expenses low, the core coffee’s flavours are shown through.
ESPRESSO
The beans used in espresso or classic coffee in any local cafe are likely to contain a high percentage of Brazilian coffee – up to 90% of the coffee in an espresso mix comes from Brazil.
Here, we discussed why Brazil is known as the coffee pot of the world.
Brazil Coffee Plantation
Certain microclimates throughout Brazil’s many regions can yield some exceptional coffees. Some places in the Cerrado, Matas de Minas, Sul de Minas, and Mogiana regions, in particular, are noted for producing great coffee.
Minas Gerais:
Minas Gerais translates to “General Mines” and was named after the 18th-century gold rush. Brazil’s greatest coffee-producing state, accounting for about half of all coffee produced. Sul de Minas is located here, with a warm temperature of 22 degrees Celsius.
São Paulo: São Paulo, which includes Mogiana and the Centre-Oeste de São Paulo, is home to the iconic Port of Santos. Moana’s elevation ranges from 900 to 1,100 metres above sea level, making it one of Brazil’s highest cities.
Bahia:
Bahia is divided into two areas and is located in the far north-east corner of Brazil. It’s a relative newcomer to the game, having begun growing coffee in the 1970s, but quick technological advancements have made it a national powerhouse. Cerrado coffees are grown in this region, which is predominantly Arabica.
ESPIRITO SANTO:
Espirito Santo produces Robusta coffee beans predominantly and receives little attention in the specialty coffee market, despite being Brazil’s second-largest producer by volume. Montanhas de Espírito Santo and Conilon Capixaba are the two main areas in this area.
Conclusion:
Having a coffee with a high acidity level is not recommended, at least not to the taste buds. If cultivated at lower altitudes, the coffee will have low acidity, like in Brazil. As a result, the coffee beans will be sweet, round, and have a great flavour. Unlike many other areas, the fruit taken from the coffee bean is processed using four different procedures. It’s not uncommon to see a single farm use all four ways during a single harvest. And guarantees both quality and diversity. The article provides a detailed study about why Brazil is known as the coffee pot of the world, Brazil Coffee Plantation, and some of the brands of Brazilian Coffee.
