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Characteristics of Brazilian Coffee, Production Volume of Brazilian Coffee Beans, How to Drink Brazilian Coffee? Brazilian Santos

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Brazil is the world's largest coffee-producing country. If including both commercial and specialty coffee grades, Brazil accounts for 30% of global coffee consumption. In addition to native conditions such as climate and geographical area, Brazil's coffee industrialization has created today's massive national harvest

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Brazil: The World's Largest Coffee Producer

Brazil is the world's largest coffee producer. When encompassing both "commercial grade" and "specialty grade" coffee, Brazil accounts for 30% of global coffee consumption. In addition to native conditions such as climate and geographical area, Brazil's "industrialization" of coffee has created today's enormous national income and efficiency.

Geography and Climate

Brazil's terrain is flat and monotonous, lacking microclimates. Most regions are tropical, with the north featuring tropical rainforest climate, the central region having tropical savanna climate, and some southern areas experiencing subtropical monsoon humid climate. Average temperatures range from 25 to 28 degrees Celsius, while southern regions have annual average temperatures of 16 to 19 degrees. Low rainfall and long sunshine hours make natural drying methods more common in this region. Brazilian coffee plantations are large-scale, and manual harvesting is too slow, so coffee cherries are harvested by machine.

Major Growing Regions

The representatives are Brazil's two main producing regions: Paraná and São Paulo.

Brazil's coffee cultivation is distributed from large-scale farms on flat terrain at elevations of 850m-1200m to small-scale farms in mountainous areas where manual harvesting is used. Farms choose natural, semi-natural, or washed processing methods based on climate and humidity conditions to present the best regional flavor characteristics.

The basic guideline is that high humidity areas should use washed processing, while low humidity areas should use natural or semi-natural processing. Because different processing methods can significantly affect whether coffee cherries ferment excessively and become moldy during drying, methods that relatively reduce mold growth are chosen to process coffee.

Coffee Culture in Brazil

Coffee is Brazil's national beverage. Even students drink coffee at school, no wonder Brazil is the world's number one coffee producing country! A popular coffee drink in Brazil features rich hazelnut and toffee aromas, called "Cafezinho."

Similar to espresso, Cafezinho is served in very small quantities with intense flavor. The difference is that the coffee is brewed directly from a mixture of coffee powder and sugar. The rich nutty flavor of the coffee pairs with caramel and toffee aromas, creating a silky texture and persistent aftertaste.

There is also a specialty drink derived from Cafezinho called "Imbricata," originating from Fernando de Noronha Island, made with coffee, Cointreau liqueur, condensed milk, and milk foam.

Santos Coffee: Brazil's Most Famous Variety

Among Brazilian coffees, Santos coffee is the most valued and famous variety. It's like a friend with a low-key appearance, calm demeanor, but full of passion and wisdom within. It may not give you an overwhelming feeling, but subtly, when you need it, it accompanies you by your side.

Soft yet intense aroma, chocolate flavor, significant vanilla sweetness, balanced acidity and full body, followed by an endless aftertaste. Those who enjoy Brazilian Santos coffee treat it like a reserved, content-rich friend. Although it cannot give you intense passion, it subtly accompanies people whenever they need help most. Brazilian Santos coffee leaves a lasting impression!

Brazilian Coffee Grading System

Brazilian coffee grading is calculated based on defect percentage, divided into NY2-NY8. NY1 (NO1) represents zero defects, but such beans do not exist. NY2 (NO2) is the highest grade of Brazilian coffee beans.