According to The World Atlas of Coffee, Brazil has been the world's largest producer of coffee for more than 150 years. They currently grow around one-third of the world's coffee. It was introduced to this country from French Guiana in 1727 when Brazil was still under Portuguese rule.
Coffee production boomed between 1820 and 1830 and began to feed the global coffee market. There was a second boom in the late 1800's and into the 1900's. By the 1920's they were producing 80% of the world's coffee.
Better Brazilian coffees tend to have low acidity, are heavy in body and are sweet. They often have nutty and chocolate flavours.*
This area of southeastern Brazil has high altitudes, warm sun and rich, volcanic soil that produces great coffee beans.
|Harvest Year||2016 - 2017|
|Crop Year||2016 - 2017|
|Continental Region||SOUTH AMERICA|
|Sub Region||ALTA MOGIANA|
|1. Varietal % of mix||Icatú|
|2. Varietal % of mix||Mundo Novo|
Cupping Notes**: Medium body, balanced acidity and sweetness; slight citrus notes, semisweet chocolate and caramel
*All from "The World Atlas of Coffee"
**Please note that cupping notes are subjective and are affected by the way the beans were roasted, taster's opinions etc.