Brazilian coffee: the complete buying guide for 2023

Processing Methods

The processing method affects flavor much more than variety types. In Brazil, there are three common ways to process coffee beans: natural, semi-washed, and washed.

Natural

This is the most common coffee processing method in Brazil. It’s also known as the “dry process” because no water is involved to wash the coffee cherries before drying.

For natural-process coffee, the cherries are left intact after being picked from the plant. They are then placed in the sun to dry over many days or weeks. Naturals lend themselves to sweeter, more full-bodied coffees, like the profile Brazil is known for. This type of coffee also has a fruity aroma and low acidity.

Semi-Washed

Semi-washed coffees are also referred to as “pulped natural” coffees in Brazil. This method is used in humid regions to help speed up the drying process.

The cherry pulps are usually removed by a machine, but the remaining mucilage (the sticky residue) is left on the beans as they dry. Semi-washed coffees also tend to be sweeter than washed coffees, but not as sweet as naturals. They have a medium body and a complexity similar to natural-processed coffees.

Washed

The washed (or “wet”) process is less commonly used in Brazil because it uses a lot of water. Coffee is first pulped, fermented, and washed before being set out to dry. 

Because the coffee beans are drying without any cherry or mucilage in tact, the resulting taste tends to be “cleaner” with less body. You trade a bit of sweetness for nuanced acidity that lots of coffee lovers find pleasing in the cup. To many, it’s an acquired taste.

Popular Brazilian Coffee Brands

Before diving into the best Brazilian coffee beans, let’s shine a light on some top Brazilian coffee brands you should know. While a few will pop up again later, some gems are rare finds outside Brazil.

A big issue I have with many coffee brands is their focus on pre-ground coffee rather than whole beans. As I’ve mentioned before, the best way to ensure your coffee stays fresh is by buying whole beans and grinding them at home.

Brazil Santos

Brazil Santos coffee hails from São Paulo, Brazil. It’s made with high-quality Bourbon Santos beans, a type of Arabica that arrived in Brazil in the 18th century from Bourbon Island. These beans give the coffee a unique taste, marked by a lively acidity and fruity flavors. Perfect for those exploring coffee’s diverse world!

Café Pilao

Café Pilao leads the coffee scene in Brazil, mixing beans from top regions for a unique taste with hints of fermented fruit. It’s rich and bold, thanks to a careful, slow roast that turns the beans dark. You’ll mostly find it as finely ground coffee, ready to brew and enjoy. Dive into Brazil’s favorite with every sip!

Café Bom Dia

Café Bom Dia stands out as Brazil’s top sustainable coffee maker. They’re known for their unique, single-origin coffee that’s freshly roasted to perfection. Fans love its rich taste, smooth sweetness, and full body. Plus, it has a silky feel and a hint of bright citrus. Enjoy every sip!

Café do Ponto

Café do Ponto picks their coffee from classic farms in São Paulo and Minas Gerais. Their medium roast is finely ground, offering a lively taste and a sleek, polished finish.

Café Melitta

If you’re a fan of bold coffee that packs a punch in flavor and aroma, Café Melitta could be your go-to. They master the art of dark-roasting, crafting a unique taste that’s widely celebrated as one of the top Brazilian coffee brands.

Cooxupé

Cooxupé isn’t just any coffee cooperative – it’s the biggest one in the world! Imagine that! They grow their coffee in São Paulo and Minas Gerais, two of Brazil’s top spots for coffee. And their Arabica beans? Absolutely among Brazil’s best.

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Brazilian coffee FAQ

What is special about Brazilian coffee?

One of the things that make the coffee from Brazil so special within the coffee industry is the flavour profiles. The coffee beans offer notes of caramel, cacao, nuts and spices with a full, rich body and almost no acidity. Most consumers, including coffee shops, look for that specific profile when choosing what coffee to buy as these types of beans pair well with milk.

What does Brazilian coffee taste like?

As mentioned earlier, coffee from Brazil is known for its chocolatey and nutty flavours. Cocoa, almond and caramel are some of the most popular notes you will be able to detect.

What is the difference between Colombian and Brazilian coffee?

The difference between Brazilian and Colombian coffee is determined by the taste profile. While Colombian coffee is also known for having cacao and nutty notes, the origin tends to highlight more acidic and exotic flavours. On the other hand, Brazil is known for having beans with the lowest acidity, which complements the creaminess that you feel on the mouth. Colombian beans can work well for espresso and pour-over, while Brazilian beans shine in espresso.

What is the difference between Ethiopian and Brazilian coffee?

Ethiopian coffee beans are the complete opposite of Brazilian ones. Ethiopian coffee is known for having jasmine, lemon, berries and tea-like profiles. A medium-light or light roast is preferred as this will make the natural acidity of the coffee shine. Ethiopian beans are the preferred option for pour-overs. Brazil is the complete opposite as the medium and medium-dark roast highlight the heaviness of the coffee as well as the chocolaty and nutty notes.

When did Brazil become the largest producer of coffee?

In the early twentieth century, the coffee industry in Brazil thrived. The country was the world’s largest coffee exporter in the 1920s and 1930s, and it has remained so for over a century. The industry has continued to play an important role in the country’s economic development and growth, providing jobs and income to millions of people.

However, the Brazilian coffee industry faced a major crisis in the 1960s and 1970s as coffee prices plummeted dramatically. First, competition from other coffee-producing countries such as Colombia, Vietnam, and Ethiopia increased, resulting in increased production and exports. Because of the increase in global supply, coffee prices fell, making it less profitable for Brazilian farmers. Furthermore, consumer tastes began to shift, with more people switching from traditional coffee to instant coffee. This shift in preferences reduced demand for traditional coffee beans, further reducing the industry’s profitability. Instant coffee, which is made by drying coffee into a powder or granules that dissolve easily in hot water, had been around for a while, but it wasn’t until this time that it began to gain a significant market share. Because of the convenience it provided in an increasingly fast-paced world, instant coffee grew in popularity. It was simple to make, required no brewing or grinding of beans, and could be stored for extended periods of time. Furthermore, instant coffee was frequently less expensive than traditional coffee, making it more affordable to a broader range of consumers. Marketing was crucial in the growth of instant coffee in the United States. With brands like Maxwell House, Nescafe, and Folgers, companies like Nestle, General Foods, and Kraft heavily marketed instant coffee as a convenient and cost-effective alternative to traditional coffee. Domestic demand for coffee fell as a result of Brazil’s economic and political instability during this time period. This resulted in a decrease in consumer purchasing power, which in turn resulted in a decrease in coffee demand. Finally, rising labor and input costs contributed to an increase in production costs, further reducing the industry’s profitability.

Особенности кофе из Бразилии

Green Coffee Beans

Brazil Green Coffees

Since Brazilian coffees are grown at relatively low elevations (compared to Central American coffees, for example), the Brazil coffee beans are not particularly dense. This leads to a less flavorful coffee than many high-grown alternatives.

The size of the industry and volume output means that there’s more opportunity for grading and classifying Brazilian coffees. They take full advantage of this, sorting by screen (size), color and cupping (flavor). This puts them into a few classifications (best to worse) – strictly soft, soft, softish, hard, riada, rio and rio zona.

For this reason bringing the unroasted green coffee beans to a Medium-Dark Roast (Vienna Roast; Full City Roast) is recommended – though roasting too dark may still cause an ashy bitterness. The upside to the mellow flavor and high production levels is that Brazilian green coffee beans are typically very affordable, making it a great base a coffee or espresso blend. The flavors of the primary coffee are allowed to shine through, while keeping costs in check.

Conclusion

If you like your coffee a little bit nutty, then you’ll probably find yourself quite happy over a Brazilian cup of coffee. To review, our favorite brand is the smooth and interesting Volcanica Brazil Peaberry. If you prefer ground coffee, you may want to look at the excellent Cooper’s Cask Espresso Cremoso. Finally, the Pilao Coffee Traditional Roast and Ground offers a traditional, tasty flavor.

We understand that choosing the coffee that is right for you is a difficult task, and hope that these reviews have mitigated some of that difficulty. If these reviews lead to you staring at the bottom of an empty cup with a smile on your face, then we’ve done our job.

SEE ALSO: Cafezinho Recipe: How to Make Brazilian Coffee

Featured image credit: vandelinodias, Pixabay

В чем лучшие качества Арабики?

Brazil Coffee Grading System

The Official Brazilian Classification (COB) provides a grading system for the entire country’s unroasted green coffee beans. With this system, you analyze the size, number of defects, and cup quality within a 300-gram sample. ()

Group 1 is for the highest quality coffees with no defects, while Group 4 is reserved for coffees with many defects. Groups 2 and 3 permit only a certain amount of defects and bad flavors in the final cup. ()

Roasted coffee beans in Brazil are also categorized by quality, but this classification isn’t as strictly followed as the COB. In the supermarket, you may find Traditional, Superior, and Gourmet bags of coffee. This ranges from lots of defects to little defects, but it is well-known that this system is more a marketing gimmick than anything else.

Specialty coffee is a classification from the Specialty Coffee Associated (SCA) that grades unroasted green coffee beans on a 100-point scale. If a coffee receives 80+ points and reaches traceability benchmarks, it can be designated as specialty coffee, greatly increasing its value in both domestic and foreign markets.

History of Brazilian Coffee

Brazilian coffee is so popular, it’s easy to forget it didn’t originally come from Brazil, or even South America! Let’s dive into the key moments that shaped the history of coffee production in Brazil.

The legend of Francisco de Melo Palheta 

In 1727, Portugal wanted to start growing coffee in Brazil but faced a big hurdle. The governor of French Guiana wouldn’t share the crucial coffee seeds needed for this new project. It seemed like their coffee dreams were about to be dashed.

Meet our hero: Lieutenant Colonel Francisco de Melo Palheta, a Portuguese legend.

Legend says Palheta went on a diplomatic trip and charmed (or even seduced) Marie-Claude de Vicq de Pontgibaud, the governor’s wife. She gave him a gift that made history: a bouquet hiding cuttings of the valuable coffee plant. This small act played a huge role in spreading coffee’s popularity.

Ever wondered why this story is legendary? There’s another tale where Palheta solves a border disagreement for the governor. As a thank you, the governor himself gifted Palheta the coffee seeds. No matter which story you believe, Palheta played a key role in kick-starting Brazil’s journey to becoming a coffee powerhouse.

Rise of Brazil’s coffee empire

In the 1700s, Haiti was the king of coffee, providing about half of the coffee everyone drank. Brazil, a new player, didn’t stand much chance against Haiti’s coffee dominance. But when a big revolution hit Haiti and destroyed many coffee farms, Brazil saw its chance. It stepped up and quickly became a new coffee powerhouse, filling the gap Haiti left behind.

When Haitian coffee production dropped just as more people in the Americas and Europe wanted it, Brazil’s coffee scene exploded. In no time, coffee became Brazil’s top export. By the 1840s, Brazil was providing 40% of the coffee drunk around the world, making it the biggest coffee supplier out there.

Brazil did it again! Between the late 1800s and early 1900s, the country experienced another coffee explosion, famously known as the “café com leite” era. This catchy name highlights the time when coffee and milk (representing coffee and dairy industries) were Brazil’s economic powerhouses. By the end of this boom, Brazil was a coffee giant, providing an astonishing 80% of the coffee consumed globally!

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История бразильского кофе

Лучший кофе из Бразилии: сорта и виды

On / Off Cycles

One notable practice of Brazilian coffee farmers is to give their trees a heavy pruning after the harvest. They have established the cyclical Brazilian harvest that swings yearly between large and small yields. Due to Brazil’s harvests’ effect on world coffee prices, efforts have been striving to change this in recent years.

For example, in 1975, the black frost reduced the following year’s crop by almost 75%, doubling coffee prices practically overnight. Similarly, in the early 2000s, two small harvests were followed by a bumper harvest in 2002. This created an excess of coffee on global markets, causing a sustained period of low prices. To borrow a phrase, when Brazil sneezes, the coffee world catches a cold.

Unsurprisingly for the world’s largest coffee producer, Brazil’s coffee sector is highly industrialised, focusing on yield and production. Many farms are on large, flat, low-altitude land unconducive to producing outstanding coffees. Often these farms use strip picking or other indiscriminate harvesting methods that result in many unripe cherries in the crop. Combined with sun-drying whole cherries (replaced in the 1990s by the pulped natural process), it led to a reputation for quantity over quality. A belief that speciality coffee producers in Brazil have been fighting hard to overcome.

Виды и сорта бразильского кофе

The Birth of a Giant

From these small beginnings grew a coffee giant. By 1830, Brazil produced 30% of the world’s coffee supply, increasing to 40% in 1840. The associated increase in supply led to a drop in the global price of coffee, a sign of things to come.

The Brazilian coffee industry would go through a second massive expansion starting in the 1880s and continuing to the 1930s, with Brazil producing 80% of the world’s coffee. People at the top of the coffee industry became wealthy, making them highly influential in Brazilian politics. Known as Coffee Barons, they were responsible for Brazil embarking on valorising coffee, first in 1906 – 1914 and again in 1917. A protectionist policy, valorisation saw the Brazilian government buy coffee from producers at an inflated price when the market was low. They held it until the demand was high, creating stable prices for the barons and preventing oversupply.

This massive production increase did not come without problems. By the 1920s, coffee was financing a significant amount of national infrastructure, whilst the political protection fuelled ever greater production. When the Great Depression crashed the world economy, Brazil’s government burned 78 million stockpiled bags of coffee to stabilise the price. Which ultimately had little effect.

History of Coffee in Brazil

18th Century

Like many South American countries, coffee was brought to Brazil by a European. As the story goes, Portugal asked the French Guiana government for a couple of its coffee plants, but the French Guiana government refused.

At the time, Francisco de Melo Palheta was residing in French Guiana as a diplomat. Wooing the governor’s wife, he managed to acquire a bouquet with coffee seeds hidden inside. He carried the seeds back to Brazil, planting them in the state of Pará in 1727.

19th Century

The coffee industry quickly grew, due to the expanding slave labor on the plantations. By the 1830s, coffee was Brazil’s biggest export, and by the 1840s, due to the Haitian Revolution, Brazil became the largest coffee producer in the world. This era represents Brazil’s first coffee boom.

After slavery was abolished in 1888, conditions remained the same in Brazil. Historians have dubbed this time as a “second slavery,” a change in labor history, not labor practices.

With the Brazilian government focused on expanding exportation, human rights fell to the wayside. Harsh labor practices persisted, paving the way for continued racism and segregation. Former slaves continued to be the backbone of the coffee industry.

The 1880s to 1930s is a period in political history called “Café com leite” or “Coffee with milk.” The rise in the exportation of coffee and milk lead to great industrial leaps in the country, including a new railway system and increased immigration to major cities. This golden era ended when the global market received an oversupply of coffee, spurring on the 1930s Great Depression.

20th Century

The 20th century witnessed Brazil’s international dominance of the coffee industry, peaking in the 1920s with a market monopoly of 80%. Once the 1950s arrived, Brazil’s share began to decline, as other countries increased their output.

21st Century

The 1990s brought another wave of change, as the coffee industry catered to its customers’ developing preference for milder, higher-quality coffee. This prompted discussions around the International Coffee Agreement, which included decreasing export quotas and emphasizing quality. Brazil refused to reduce its quotas, causing the agreement to fall apart in 1989, dissolving the Brazilian Coffee Institute and deregulating the coffee industry.

Nowadays, Brazil focuses its efforts on establishing a Brazilian specialty coffee and growing multiple organic and fair trade certified coffees. Overcoming the land’s natural barriers has been no easy task. Unlike many prominent coffee-producing countries, Brazil doesn’t have the high altitudes or volcanic soil needed to grow a complex, well-rounded coffee bean. Nonetheless, Brazil remains the leading coffee producer today, growing mainly Arabica coffee.

Как готовят бразильский кофе

Особенности продукта

The 5 Best Brazilian Coffee Brands

1. Volcanica Brazil Peaberry – Best Overall

*Use code AFFECTION12 at checkout

The Brazil Peaberry from Volcanica is an unusual bean that encapsulates so much of what we want from Brazilian coffee. Made up of rare peaberry beans, a strain of Arabica, this coffee is smooth and nutty, with interesting notes of hazelnut and raspberry.

If you prefer lighter single origins, this medium-roast bean may be a bit too dark, but coffee drinkers who prefer a good all-around cup of coffee will find this roast downright scrumptious. Grown at high altitude, this single-origin coffee is full-bodied, highly aromatic, and moderately acidic.

Because this brand does a great job of displaying what we know and love about Brazilian coffee, it was a no-brainer as our top pick. However, if your budget is tighter, you may want to scroll down. This gourmet coffee has a fairly gourmet price.

All in all, Volcanica’s Brazil Peaberry is the best Brazilian coffee brand we’ve tried this year. Enjoy!

Pros

• Encapsulates Brazilian coffee
• Smooth and mellow, with moderate acidity and strong aromas
• Rare peaberry coffee beans

Cons

• May be too dark
• A bit pricey

2. Cooper’s Cask Brazilian Espresso Cremoso — Best Ground Coffee

Do you prefer pre-ground coffee? You may be interested in the Brazilian Espresso Cremoso from Cooper’s Cask, a dark, creamy single-origin coffee that’s available in espresso grind or whole bean. It has the typical chocolate characteristic of Brazilian coffee, but this roast brings out notes of cherry, orange, and brown sugar.

This coffee’s medium-dark roast does a great job of bringing out interesting flavors, but it’s a bit lighter than you’d expect for an espresso. Still, it produces excellent crema, has an amazing aroma, and comes in a convenient espresso grind size.

Pros

• Distinctly Brazilian characteristics
• Available in espresso grind or whole bean
• Flavors of chocolate, cherry, orange, and brown sugar

Cons

3. Pilao Coffee Traditional Roast and Ground

Pilao Coffee is the most popular coffee in the one of the most popular coffee regions of the world, so of course, it has to be on this list. With that being said, this coffee isn’t going to knock your socks off. It still holds characteristics that you expect from a Brazilian coffee, but they aren’t as nuanced as our top two picks.

The best way to think about this coffee is that it’s Brazil’s version of Folgers, though the flavors are somewhat more interesting. When you buy this coffee, you can buy a lot of it at a very reasonable price. If you ever find yourself in a Brazilian diner, don’t be surprised if you find yourself having a cup of Pilao.

Pros

• All around good cup
• Sold in bulk
• Very affordable

Cons

• Lower-quality coffee
• Less interesting flavor

4. Peet’s Coffee Brazil Minas Naturais Ground Coffee

We had a bit of a hard time figuring out where to put Peets on the list. It’s a lighter roast than the first three, so naturally, it’s a bit more acidic. It also confirms our preconceived notions that Brazilian coffee is fruity, chocolatey, and nutty.

Because of the roast of this bean, those characteristics are a bit more pronounced, and since it’s a larger roaster, they aren’t able to be as nuanced with the flavors as one would hope. This can lead to some really inconsistent results, a side effect we don’t see with the first three coffees on our list.

Pros

• Good cups are really good
• Lighter roast

Cons

5. Cafe Caboclo ‘Torrado e Moido’ Roast and Ground Coffee

This coffee is interesting because it certainly isn’t on the specialty radar, but finds itself in a bitter rivalry with its competitor at number 3 – Pilao Coffee.

Word on the street is that people who drink Pilao also drink Cafe Caboclo. From what we can gather, loyalists to the tin can (Folgers-style bulk coffee) switch between the two quite a bit.

So, as we know, Brazilian coffee is nutty and chocolatey – and Café Caboclo is no exception. But this is the Maxwell House to our Folgers. Sure, it has those familiar tastes, but you have to be looking for them. If you’re looking for a consistent Brazilian coffee experience at a low price, Café Caboclo is not a bad choice.

Pros

• Price
• Change of pace

Cons

• Low quality
• Not authentically Brazilian

Coffee growing regions

Microclimates within certain regions of Brazil can produce some outstanding coffees. In particular, some specific areas within Cerrado, Matas de Minas, Mogiana, and Sul de Minas regions are known to cultivate excellent coffee.

Minas Gerais

Minas Gerais means “General Mines”, named after the gold rush in the 18th century. It is the largest coffee-growing state in Brazil, accounting for close to 50% of the total coffee grown. It’s here that you’ll find Sul de Minas, with it’s mild climate consistently around 22 Celsius.

The “small” farms range from 10 to 100 hectares and produce almost 30% of all Brazilian coffees, known for being full bodied with fruity aromas and citric flavors.

Sao Paulo

Sao Paulo is where you’ll find the infamous Port of Santos, and is composed of Mogiana, and Centre-Oeste de Sao Paulo. The altitude in Mogiana are some of the highest in Brazil ranging from 900 to 1,100 meters above sea level.

Bahia, Brazil, June, 17, 2004 Autumn harvester of coffee cherries on a coffee plantation in Luis Eduardo Magalhaes, western to Bahia state, Brazil

Bahia

Bahia is broken into a couple regions and is the furthest North-East you’ll find Brazilian coffee. It’s fairly new to the game, having only started growing coffee in the 70s, but rapid deployment of technology means that it’s a powerhouse in the country. Brazilian Cerrado coffees come from this region, which is primarily Arabica.

A combination of irrigation systems and consistent weather means that the coffees grow uniformly and can be harvested mechanically by large equipment, increasing the efficiency and yield.

Espirito Santo

Espirito Santo grows primarily Robusta coffee beans and doesn’t get much attention in the specialty coffee market, but is actually the second highest producer in Brazil by volume. The main regions here are Montanhas de Espirito Santo and Conilon Capixaba.

Roasting Intensity

Dark, medium or light roasts are your favorites. Ethiopian and Kenyan coffees are noted for their delicate flavors, while Brazilian coffees are not.

Most people that enjoy Brazilian coffee are fans of the rich, chocolaty flavors found in darker roasts.

Dark roast coffee lovers will have difficulty finding it; those who like lighter roasts will have better luck.

Dimensions of the bag

How much coffee do you consume each day? If you drink multiple cups of coffee per day or have a large family who enjoys coffee, you may want to consider purchasing a bulk brand.

Brazilian coffee beans can be bought in different size bags ranging from a couple of ounces to five pounds.

Make sure that you will use the beans quickly or have a way to keep them fresh.

Whole Bean vs. Ground

Whenever possible, go for whole bean coffee and grind it only before brewing it. This is because once the beans are ground, oxidation makes them lose their flavor after 15 minutes.

You don’t have to worry about breaking the bank when you buy a grinder. However, a good airtight storage container is necessary to prevent the flavor from escaping for those who enjoy pre-ground coffee.

The Best Way To Brew Methods for Brazilian Coffee

The best Brazilian coffee beans can produce a drink with a full body, low acidity and notes of sweet chocolate and toasted nut. There are multiple ways of enjoying this type of coffee to the fullest. Whichever brew method you prefer, just make sure that the ground coffee is in the ideal fineness or coarseness.

French Press

The French Press is known for brewing coffee with a full, heavy body. Because the French press is a full immersion brewer, the ground coffee sits in the water for up to 5 minutes.

This doesn’t do so well with highly acidic coffee, as it can taste sour and muddy. But It is perfect, however for coffees that are naturally lower in acidity. It also helps to pronounce the sweet chocolate notes of the coffee.

Espresso

Almost every traditional espresso blend has Brazilian coffees in it. Why? These beans are just made for espresso. Again, it’s the full, sweet, chocolatey character that helps to make the perfect shot of espresso.

Cold Brew

Brazil’s do great as cold brew for the same reasons listed above. Most people want their cold brew to be smooth and refreshing. Brazilian coffee excel and smooth and refreshing, especially when brewed cold.