Brazilian Coffee, TAGUAS SIDE HUSTLES

Sneak Peek Into The World of Brazilian Coffee Beans

Known for being the largest producer of coffee beans, Brazilian green coffee beans and others grown in the region account for one-third of the world’s coffee production annually. Contrary to the widespread perception that Brazillian coffee is focused more on quantity than quality, Brazil is a leading specialty-grade coffee bean producer owing to its ideal geographical conditions.

Over the years, people have continued to buy Brazilian coffee beans in bulk for reasons like taste and affordability. Since Brazil is responsible for 60% of the global coffee supplies, it grows and cultivates a variety of coffee beans ranging from commercial to specialty grade beans. It is also because of the sheer size of the country and the varied regions and climate that adds to their ever-growing popularity.

However, the country still struggles to fight its reputation of prioritizing quantity over quality and supplying low-grade regular and Brazilian green coffee wholesale. Being a prolific exporter, the country has made significant changes to its coffee-growing segment by encouraging the cultivation of specialty-grade and fair-trade certified coffee beans.

History of Brazilian Coffee

First introduced in the year 1727 by Francisco de Mello Palheta, coffee has evolved from being cultivated for domestic consumption to being manufactured for large-scale trade and exports. The first ever coffee that was planted on the land was brought from Guyana which led to the foundation of the ever-growing coffee empire in the country.

At present, the coffee industry has exploded massively in Brazil as the country exports two-thirds of its total coffee production. Despite these large figures, one will be surprised to know that  Brazil is not the largest consumer of coffee in the world.  It is Finland which happens to be the largest coffee-consuming nation with 12.5 kg per person whereas the annual average coffee consumed by people in Brazil is around 5 kg.

Evolution of Brazilian Coffee

A majority portion of the coffee beans exported in Brazil is Arabica beans grown and cultivated at low altitudes and make for a perfectly smooth and mild cup of coffee. Most coffee companies selling Brazilian green coffee beans and drinks use these average-grade beans in blends to mellow the flavor profiles.

However, in recent years, the Brazilian government has taken serious initiatives to rebrand Brazilian coffee by cultivating premium-grade beans in large quantities. Organic and fair trade certifications are some essential steps undertaken by planters across the region to yield better quality. The authorities have also set up specific programs like Coffee Quality Programs which encourage and help in the production of specialty-grade beans.

Despite lacking favorable geographical conditions to support the cultivation of premium-grade beans, Brazil does grow some of the best quality coffee beans globally. A majority of the famous blends and drinks offered by the best brands make use of Brazilian coffee beans.

Brazilian Coffee Processing Methods

Brazilian coffee is available in a vast variety of flavors and tastes. Well-known for being less acidic, smooth, and well-rounded, these coffee beans are less intense with nutty notes. A major factor that affects the flavor notes of Brazilian coffee is the wet and dry processing performed throughout the regions.

Typically, coffee in Brazil is processed following either of the following three methods:

  • Dry process – The Brazilian climate lends itself to the natural method of processing i.e. dry process. Dry processing involves drying coffee beans under the sun until they harden and turn black. Brazilian green coffee beans that are dry-processed are often smooth, complex, and heavy-bodied.
  • Wet process – As the name suggests, the four layers of the coffee beans are first washed and removed before putting them out for drying. The process involves pulping, fermenting, and washing the beans which make the beans to be cleaner, more vibrant, and fruitier.
  • Semi-wet process – In this type of processing, the beans are pulped while skipping the fermentation stage. As a result, beans that are processed using the semi-wet process exhibit the characteristics of beans that have gone through both wet and dry processing. This method is usually followed to speed up the drying process while improving the quality of the beans in humid regions.

While these three are the most common processing methods, there’s another method that has gained much popularity recently known as the re-passed method. Coffee beans processed through this method are sweeter and more marketable.

Brazilian Coffee – Interesting Facts

  • The total coffee-growing areas in Brazil are equivalent to the size of Belgium.
  • Despite slavery being illegal and banned in the country, many coffee farm workers are still made to work under conditions akin to slavery.
  • Brazil is the largest coffee-producing country in the world and the United States is the largest importer of Brazilian coffee across the globe.
  • Importing raw coffee beans into Brazil is not allowed.

Cafezinho, a small cup of black coffee is consumed widely across the nation.

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