Brazilian Coffee

Brazilian coffee is exported all over the world. Brazil is the world's largest coffee producer today. Yet, the coffee plant is not native to Brazil. It was introduced to the country in 1727 by Francisco de Mello Palheta from Cayenne, French Guiana. Palheta is rumored to have smuggled the seeds into Brazil. Most of the coffee from Brazil is Arabica coffee, which is what goes into most of the higher-end coffees that you find in the coffee shops and even in the stores to be bought for use at home.

The climate in Brazil is quite favorable for growing coffee. It is hot and humid with a rich soil that coffee plants love. However, Brazil does not have the high altitude that other coffee producing areas have and this results in less acidic tasting beans. 80 percent of the coffee from Brazil is Arabica. Robusta, used mainly in instant coffees is produced as well.

The quality of Brazilian coffee can range from very high quality specialty coffee to cheap mass-produced coffee and everything in between. The two most predominant types are called Estate Brazils and Santos Brazils which are what is typically found in specialty stores.

There are two processes in Brazil, the dry process and the wet process. Using the dry process, the coffee is dried while still in the fruit. This results in a sweet smooth tasting coffee, but beans do take quite a bit longer to dry in this manner. The wet process involves removing four layers that are around the bean. This results in a fruitier, cleaner coffee.

Brazilian coffee is a standard in most any coffee shop and even in home coffee makers today. Chances are, if you aren't drinking a cup of Brazilian coffee right now you probably soon will.

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