Let's Learn About Production Regions!: Brazil Edition

Brazil, the undisputed king of the coffee world. When people think of coffee, many undoubtedly imagine Brazil.

Let's take a look at the coffee situation in this country, which boasts overwhelming production volume and influence!

This is Brazil, the 5th installment of our "Get to Know the Producing Regions" series.

Production Overview

Brazil, the coffee giant.

When you drink coffee, this country is always involved somewhere.

So, how much coffee does Brazil actually produce? Let's take a look at the overview!

Production Volume

According to the International Coffee Organization, Brazil's coffee production in 2018 was 62.5 million bags, or 3.75 million tons.

Needless to say, its production volume is number one in the world. Brazilian coffee accounts for an overwhelming 36% of total global production. In the 1920s, it even accounted for 80% of global production, and Brazil's overwhelming coffee production volume remains unchanged then and now.

Arabica varieties such as Bourbon, Catuai, Mundo Novo, and Icatu are the main varieties produced, accounting for 80% of production.

Robusta coffee is also produced, and in Brazil, it is called "Conilon." Conilon is produced in western Rondônia and the southeastern state of Espírito Santo.

The global influence stemming from this overwhelming production volume is immense, and the price of coffee we enjoy can be greatly affected by Brazil.

Production Environment

Brazil has over 300,000 farms and plantations, ranging in size from small ones of 0.5 hectares to large ones of 10,000 hectares.

To describe some of Brazil's coffee production in a single phrase, it's "quantity over quality," with an emphasis on harvest volume.

Many large-scale farms use harvesting methods such as "strip picking," where all coffee cherries are stripped from the branches, or machines that shake the coffee cherries from the trees. This sometimes results in unripe beans being mixed in.

However, in recent years, an increasing number of farms, regardless of whether they produce specialty coffee, are prioritizing quality, paying attention to avoiding strip picking, and carefully sorting their beans.

Similar to farms, processing methods are also diverse, with natural, pulped natural, semi-washed, and washed methods being used. Natural is the most prevalent, accounting for nearly 90% of the total. In Brazilian coffee, where it is difficult to distinguish regional characteristics, processing methods are an important factor concerning flavor.

Main Producing Regions

Brazil's producing regions are mainly concentrated in the east and south.

Bahia State, boasting high-quality Arabica and large-scale Robusta production.

Espírito Santo State, which accounts for most of the Robusta production as mentioned above.

São Paulo State, where much of the naturally processed Arabica is produced.

Many high-quality Brazilian coffees can be traced back to the farm.

Please try to find out which region your Brazilian coffee comes from!

Characteristics

It can be difficult to distinguish regional differences in Brazilian coffee, but semi-washed and natural coffees are characterized by mild acidity and a moderate body.

Additionally, Brazilian specialty coffee producers have long been making coffees with low acidity that are ideal for espresso. Therefore, high-quality Brazilian coffees have a firm body and some may have chocolate and nutty flavors.

Brazilian coffee is also an important bean that forms numerous blends, even in base coffee.

It is used in our main base blend, and in this coffee, which is delicious even when cold, Brazilian coffee provides a moderate body and easy drinkability.

Base Blend