• Country of Origin – Brazil
  • Regions – all over, but highest production in the Southeast
  • Best Known Growers – Café Pilao, Café Do Ponto, Brazilian Santos, etc.
  • Altitude – 800 to 1,600 meters
  • Harvest – May to September
  • Milling Process – dry (premium beans are washed)
  • Aroma – rich, nutty and sometimes bitter
  • Flavor – nutty, chocolatey, bittersweet
  • Body – light, medium or bold depending on location
  • Acidity – low to medium

About Brazilian Coffee

Coffee was first brought to Brazil in the early 1700s. It was actually smuggled in a bouquet of flowers to settle a border dispute – who’d have thought it would now be a $60 billion industry and make Brazil the biggest exporter of coffee in the world.

The main coffee growing regions are Minas Gerais, Sao Paulo, Bahia and Espirito Santo. Some areas within these regions are starting to grow more Fair Trade, Organic and premium coffee beans.


Our recommended Brazilian coffee is from Cerrado, a huge coffee growing region in Bahia with areas of good quality, great quality, and poor-quality coffee. These coffees tend to have low acidity and a nutty flavor. The dark roast we’ve chosen has a chocolatey flavor and aroma – lighter roasts will have a more caramel flavor.

The body of Cerrado coffee is clean, slightly creamy and very well-balanced. This gentle (some people may say boring) quality makes it a very popular coffee bean for espresso blends with stronger flavored coffees. It’s a perfect starter coffee for beginners.