Brazilian Coffee

A high quality Brazilian coffee has been described as soft, nutty, low acid including some bitter sweet chocolate tastes. It makes for an exceptional base for creating flavored coffees. One favorite coffee is natural Brazil. The beans, when processed, are laid out to dry in the sun dry with the cherry still attached. This greatly accounts for the rich dry fruit flavor from the bean, and in turn adds to the body associated with the coffee.

Top Brazilian Coffees

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Peet's Coffee, Peetnik Pack, Brazil Minas Naturais, Medium Roast, Ground Coffee, 20 oz. Bag, Single-Origin Coffee, Smooth, Full Bodied Medium Roast Brazilian Coffee, with Mild Fruity & Hazelnut Notes
  • GREAT COFFEE TELLS A STORY: Whether you're brewing a pot of our popular Major Dickason's Blend, a classic French Roast, or trying a single-origin coffee like Brazil Minas Naturais or Sumatra, there's a story behind each batch of beans we roast & grind.
  • OBSESSED WITH FRESH: From the beginning, Peet's Coffee has roasted the best coffee beans we can find with quality in mind. We also care for the communities that grow & harvest those beans, because coffee is better when it is grown & sourced responsibility.
  • BREW LIKE THE BEST: Brewing the best cup of coffee starts with finding your favorite roast or blend. Whole beans or ground coffee, dark, medium or light, single origin or a blend? Try a variety & find the best brew for the morning mug or afternoon pickup.
  • LIGHT, MEDIUM & DARK ROAST: Brew a pot of Peet's ground or whole bean coffee in a blend & roast perfect for your tastes. Light roast coffees are mild & smooth, medium roast coffees are smooth & aromatic, while dark roast coffees are smoky & full bodied.
  • COMPARE WITH: Eight O'clock, Vitascope, illy, Folgers, Organic Coffee Co., Starbucks, Dunkin Donuts, Koffee Kult, Copper Moon, Community Coffee, Kauai Coffee, Kicking Horse Coffee, Ethical Bean Coffee, Don Tomas Coffee, Caza Trail Coffee, Hygge Coffee Co.

Brazilian Coffee

Brazil has the highest coffee production as compared to other nations globally. The coffee produced is substantially consumed locally as well as exported abroad. The physical conditions such as relief, climatic conditions including temperature, moderate sunlight and rainfall are some of factors that favor coffee growing. Large plantations are monitored by agencies and use advanced technologies. small farm are managed by families.

Top Brazilian Coffees

1. Volcanica (Brazilian Peaberry)

Roasts freshly when orders are placed.

  • Sweet with raspberry hints
  • Best estate and best crop beans
  • Found in amazon and also can be directly ordered from volcanica

2. Volcanica (low acid)

  • Got low acidity and thus stomach friendly to stomach on full flavor.
  • Achieve maximum freshness only when roasted with order
  • Its strongly Brazilian
  • Sumatra is famous in producing far-fetched low acid natural coffee

3. Ferris Coffee (Primavera )

  • Seeks and roasts the best coffee
  • It is processed naturally
  • Primavera Tastes Includes Tastes: Lemon, Nougat and Sweet


Coffee Processing techniques in Brazil


Dry method

This is a naturally way of processing coffee while it is not yet removed from the cherry. Only the floating cherries are removed before drying. The coffee is very sweet, heavy bodied, complex and smooth owing to the fact that it is dried while still with contact with mucilage(it is sweet). Since it is dried for longer time might have fermented, it is basically among the complex variety while dealing with it. For this reason Brazil have put more effort in terms of time and resources to come up with advanced techniques in order to avert fermentation.

Wet processing

This is somehow a new method for getting rid of the four coatings that surrounds coffee beans. The product is usually a bright, clean and richer coffee. Small amount of Brazilian coffee is processed using this method as compared to the dry processing.

Pulped natural (semi washed)

This method involves emission at the fermenting stage in order to get rid of the silver skin when pumping coffee. The pulped natural method gives an intermediate product with wet and dry processing properties. this make it more sweeter than in wet processing while heavy body like dry processed retaining the acidity nature from wet processing. This method is only suitable for low humidity areas to avoid fermentation and thus favoring Brazil.

The method that is mostly used in Brazil to process coffee is the dry technique owing to its favorable weather that enables processing using the method successful. Brazil has unique moderate wet and dry seasons that enable coffee plants flowering and the maturation of cherry to be homogeneous. This makes it possible for mechanical and strip picking harvesting techniques. The over ripped and under ripe cherries are still harvested but carefully methods are used to remove them. Besides being number one coffee producing nation, Brazil also have the best coffee processing techniques.

Another type of coffee found in Brazil is the re- passed. Is a floater and is discarded together with other floaters though some people find it sweeter than the semi washed coffee. The reason for this is that it has stayed long in the field before being collected thus drying for long periods. Therefore, the coffee beans have long interaction with the mucilage prior to the fermentation. Before discarding the floaters, re-passed coffee is removed from the rest floaters using a technique called barrel system and then they are re-passed to be processed through pulping. This coffee is also called raisin.


Two types of coffee grown in Brazil


  • 70 percent of Brazilian coffee is Arabica. It is the most common in the world since it produces high quality coffee.
  • It is produced in large quantities in Minas Gerais.


  • Just 30 percent of coffee produced in Brazil is Robusta.
  • It is a hard plant and produces a low quality coffee.
  • Coffee is basically grown in Espírito Santo, southeastern region in Brazil with 80% of coffee produced being Robusta

Some Top Facts About the Brazil Coffee that might interest you.

1. Famous Roast kinds for Brazilian Coffee

Light roast: With this you gets smooth, nutty, lo acid and chocolate tasting coffee which is easy to drink
Dark roast: Identified with toasted nut and full body properties

2. Common Brazilian coffee brew methods

French Press: The french press method mostly favors brewing full and heavy body coffee. With french press coffee remains in water for about 5 minutes, since it is a total immersion brewer. This is not suitable for the high acid coffee, since it can have a sour and muddy taste. Most suits those coffees that have low acid naturally. Moreover French press It boosts the chocolate hints.

Espresso: The sweet and chocolate property of coffee beans is boosted by the espresso.

Cold Brew: Brazilian coffee goes well with the cold brew especially when you want it refreshing and smooth.

3. Brazil conditions for growth

  • Steady temperatures all over the year with moderate amount of rainfall and sunlight. This is suitable for both the Robusta and Arabica coffee plants.
  • The areas for coffee growth is mountain side(between 400m- 1600m above MSL)
  • Main coffee growing areas are Sul Minas, Cerrado and Mogiana
  • Regions for coffee growing are located along the Coast of Atlantic southeastern region of Brazil.

4. Brazil is a large country.

It is the fifth most large and populated nation in the world. Most of Brazil country have rainforest climate (warm tropical climate) that is suitable for coffee growing.

5. Brazil produces the highest amount of coffee in the globe.

Beside Ethiopia, Brazil is one of the countries that offer significant local market for their coffee unlike most nations who mostly export their coffee barely consuming any.

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Amazon Best Seller Products List Last Updated on 2019-08-18