Brazilian coffee beans
4 coffees · from 2 roasters
Brazil is the world's largest coffee producer. Much of its specialty coffee comes from Minas Gerais, including Sul de Minas and the Cerrado Mineiro, along with Mogiana in São Paulo and the highlands of Bahia.
Brazilian coffee is often natural or pulped natural, dried with some or all of the fruit still attached. That gives a heavy body, low acidity and flavours of chocolate, hazelnut, peanut and caramel, which is why so many espresso blends are built on it.
Below are the Brazilian coffees currently listed by roasters on A Cup Of Stories.
Roasters in this guide
How to brew them
Questions
Why is Brazilian coffee used in espresso blends?
Its body, sweetness and low acidity give an espresso a chocolatey base and a thick crema, and it carries well through milk.
What is pulped natural coffee?
The skin is removed but the sticky fruit layer is left on the bean while it dries. It sits between washed and natural coffee: sweeter and heavier than washed, cleaner than natural.
Can I brew Brazilian coffee as filter?
Yes. A light roast Brazilian can be very sweet as a pour over, with notes of caramel and dried fruit.