What is Brazilian Coffee? What are the Flavor Characteristics of Brazilian Coffee? Is Brazilian Coffee Delicious?

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Brazilian Coffee: The World's Leading Producer

When it comes to Brazil, FrontStreet Coffee's coffee enthusiast friends surely know that Brazil is the world's number one coffee-producing country, with one-third of the world's coffee originating from Brazil. In this article, FrontStreet Coffee will discuss Brazilian coffee with all coffee enthusiasts.

Brazilian Coffee Growing Conditions

According to FrontStreet Coffee's understanding, Brazil becoming the world's number one coffee producer is entirely due to its growing environment and vast planting area. In terms of natural conditions, Brazil is located in a tropical region, with a tropical rainforest climate in the north, which is hot and humid year-round, making it very suitable for the growth of sun-loving coffee plants.

History of Brazilian Coffee

According to FrontStreet Coffee's understanding, coffee was introduced to Brazil in the 18th century. In 1727, coffee was brought to Belém, Brazil from Guiana, and从此 settled in Brazil, mainly distributed in the southeastern coastal regions of Brazil, namely the four states of São Paulo, Paraná, Espírito Santo, and Minas Gerais.

From the late 18th century to the 1920s, during Portuguese colonial rule, Brazil engaged in long-term single-crop cultivation to meet Western European demand, which was coffee cultivation. Therefore, Brazilian coffee was its pillar industry for a long time. This was also the peak period of Brazilian coffee production, when Brazil's coffee output once accounted for 75% of the world's total production. For a long period, coffee exports accounted for 2/3 of Brazil's total export income, making Brazil the undisputed "Coffee Kingdom." However, in 1929, affected by the economic crisis, world coffee consumption decreased sharply, which severely impacted Brazil's coffee economy.

Since then, the proportion of Brazilian coffee production in export income has plummeted. In the past 30 years, with the development of modern industry in Brazil, especially the rise and development of industries such as steel, shipbuilding, automobiles, and aircraft manufacturing, the position of coffee in the national economy has declined year by year, but it remains one of Brazil's economic pillars, and Brazil is still the world's largest coffee producer and exporter.

Brazilian Coffee Growing Regions

Brazil has a total of 21 states, of which 17 produce coffee. This is sufficient proof of Brazil's emphasis on coffee. It is precisely because so many states produce coffee beans that determines the diversity of Brazilian coffee flavors, which can coordinate with public tastes.

As FrontStreet Coffee mentioned above, 17 states in Brazil grow and produce coffee beans, but in fact, most of them come from four states: Paraná, São Paulo, Minas Gerais, and Espírito Santo, which together account for 98% of the country's total production. Among them, Paraná in the south has the most astonishing output, with a single state accounting for 50% of the total production.

Paraná State

According to FrontStreet Coffee's understanding, this state was previously Brazil's largest production area and currently has its unique production technology. When it discovered that the unit yield of coffee forests was declining, producers in Paraná created a new type of "closed planting system." Currently, a large number of coffee trees per hectare can better resist cold winds while ensuring more regular output.

São Paulo State

This area is very close to southern Minas. Coffee is planted among shrubs, grasslands, and other vegetation. In this area, there are many planting families, some of which adopt traditional large-scale farm operations, while others adopt small-scale modern operations. The combination of modern technology and mountain coffee planting culture has created the highest quality Brazilian coffee beans.

Minas Gerais

Small estate area, producing about 8-10 million bags of Brazilian coffee beans that grow along the mountains. Suitable altitude, undulating terrain, and climate conducive to coffee planting, with concentrated rainfall in the months when the fruit needs to grow, and dry climate in the months when harvest is needed.

Espírito Santo State

This state is mainly divided into two regions. In the north, both large and small estates grow Robusta beans; in the south, typical mountain-grown coffee is produced, generally in smaller quantities. Both washed and natural processing methods are used in this region.

Brazilian Coffee Classification

According to FrontStreet Coffee's understanding, among the many coffee-growing countries in Central and South America, Brazil's altitude is relatively low. Therefore, Brazil does not emphasize hard beans that can only grow in high-altitude areas like Colombia and other countries. Instead, Brazilian coffee beans are classified by four criteria: bean size, defect rate, cupping score, and flavor.

Flavor classification (from high to low): Strictly Soft, Soft, Softish, Hardish, Rioy (iodine taste).

Defect rate classification: Based on the number of defective beans, 6 defective beans per 300g of raw beans is NY.2. Only completely defect-free beans can become NY.1, but completely defect-free beans are rare and cannot maintain a certain supply volume, so the best raw beans in Brazil are NY.2.

Cupping quality classification (from high to low): Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, Bad Cup. FC (Fine Cup) and GC (Good Cup) are more common.

Bean size classification: The largest sieve size for Brazilian coffee beans is 19, but production is limited, so 17 and 18 sieve sizes are considered the highest grade.

Brazilian Coffee Processing Methods

FrontStreet Coffee believes that the flavor of coffee is not only determined by the growing region, variety, and cultivation method, but also by different processing methods, which affect the flavor of coffee beans. According to FrontStreet Coffee's understanding, there are mainly four processing methods for Brazilian coffee beans: natural processing, pulped natural processing, washed processing, and semi-washed processing. Among these, water-based processing methods started relatively late in Brazil, so they are not highly recognized in Brazil.

Here is FrontStreet Coffee's summary of the processes and characteristics of these four processing methods:

Natural Processing Method: Select ripe coffee cherries and place them directly in the sun to dry. Occasionally, the coffee cherries need to be turned to ensure even heating and drying until the moisture content reaches 12%, then remove the skin and pulp.

Pulped Natural Processing Method: After selecting suitable coffee cherries, remove the skin, pulp, and some mucilage, then dry with a small amount of mucilage until the moisture content reaches 12%.

Semi-washed Processing Method: The difference from pulped natural processing is that the mucilage is completely removed before drying until the moisture content reaches 12%.

Washed Processing Method: Also involves selecting suitable coffee cherries, removing the skin and pulp, and using water soaking fermentation to remove the mucilage. This process can give coffee beans acidity, after which they are dried until the moisture content reaches 12%.

Both pulped natural and semi-washed processing methods use mechanical removal of mucilage, which is different from traditional natural and washed methods.

Characteristics of Brazilian Coffee Beans

FrontStreet Coffee believes that Brazilian coffee has a relatively low acidity in its taste, but it doesn't override the original sweet and bitter taste of coffee. It is extremely smooth to drink, with endless aftertaste upon careful tasting.

Therefore, FrontStreet Coffee would like to introduce to all coffee enthusiasts the flavor characteristics and features of the Brazilian coffees currently available at FrontStreet Coffee.

FrontStreet Coffee Brazilian Queen Coffee Beans

Country: Brazil
Region: São Paulo State (Queen's Estate)
Altitude: 1400-1950m
Variety: Yellow Bourbon
Processing Method: Pulped Natural/Natural
Flavor: Nuts, cream, peanuts, fermented fruits, cane sugar

FrontStreet Coffee believes that seasoned coffee enthusiasts are no strangers to Queen's Estate, which belongs to the renowned and respected coffee family Carvalho Dias family. The four major estates under Carvalho Dias have won awards every year since the first Brazil COE competition in 1999, winning more than 12 awards in 7 years. In 2004, they even swept the championship, 9th place, 11th place, etc. Many large and small estates in Brazil have hoped to be shortlisted for awards over the years but found it difficult to achieve, yet the estates under this family have won multiple awards year after year. For example, Queen's Estate Fazenda Rainha also has brilliant records: 2000 runner-up, 2001 third place, 2005 29th place. To date, Queen's Estate has won awards 3 times.

Additionally, according to FrontStreet Coffee's understanding, the Carvalho Dias family is a founding member of the Brazilian Specialty Coffee Association. Their commitment to coffee quality and environmental protection is evident to all. Within their family farms, they use natural waterfalls to develop pollution-free hydropower, making them self-sufficient in electricity demand. They have built churches, classrooms, nurseries, medical stations, insist on maintaining original forests of native flora and fauna, and continue afforestation efforts. Taking Queen's Estate as an example, environmental protection is quite thorough. Due to its higher altitude and non-flat terrain, machines cannot be used for harvesting, so all fruits are harvested by hand. They also plant low-yield, high-quality Bourbon varieties, making it a representative estate of Brazilian specialty coffee essence.

Pulped Natural Processing Method

At the same time, according to FrontStreet Coffee's understanding, their coffee processing method is different from ordinary pulped natural methods. Instead, they use their own developed pulp removal method. This natural processing method similar to honey processing makes the coffee flavor more rounded, with effects介于水洗处理与全日晒处理之间.

During the processing, a small amount of water is first used to remove the pulp and skin, then the coffee is placed directly on drying racks for drying, with constant turning to ensure all coffee comes into contact with sunlight. After several days of drying, mechanical drying is performed to achieve the appropriate moisture content. Coffee beans processed in this way are relatively stable and can be stored for a long time. They have lower moisture content, larger coffee beans, with 98% of beans reaching 16 sieve size or above, and half reaching 18 sieve size.

Through this process, FrontStreet Coffee easily understands why Brazilian Queen's Estate coffee beans have such excellent flavor.

FrontStreet Coffee Brazilian Red Bourbon Coffee Beans

Country: Brazil
Region: Southern Minas
Altitude: 700-1200m
Variety: Red Bourbon
Processing Method: Semi-washed
Flavor: Nuts, chocolate, cream, peanuts, caramel, fruit acidity, cane sugar

Semi-washed Processing Method

FrontStreet Coffee's Red Bourbon from southern Minas differs from Queen's Estate in its bean processing method. It uses the semi-washed method, which is mostly used when climate conditions are not ideal. If air humidity is high, or if the climate is warm with rainfall, coffee cherries are prone to mold and rot during the drying process under the influence of such weather. Therefore, most coffee beans used for commercial trade in Brazil are processed using the semi-washed method.

The semi-washed processing workflow involves: after picking coffee cherries, using water tanks to remove unripe fruits and foreign objects, removing the outer skin and some pulp, then using mucilage removers to remove the mucilage. This helps reduce the required sun-drying time and lowers the risk of fermentation.

FrontStreet Coffee Brazilian Red Bourbon Coffee Beans (Daily Coffee)

Country: Brazil
Region: Southern Minas
Altitude: 1000m
Variety: Red Bourbon
Processing Method: Pulped Natural
Flavor: Nuts, chocolate, cream, peanuts, caramel

FrontStreet Coffee's Brazilian Red Bourbon daily coffee differs from the semi-washed processed Red Bourbon mentioned above in that it uses the pulped natural processing method, which makes its flavor more aromatic and rich.

And FrontStreet Coffee believes that all coffee enthusiasts have also noticed that the varieties of the three Brazilian coffee beans mentioned above are either Red Bourbon or Yellow Bourbon. What are the differences between these two?

What is Bourbon Variety, and What are Red Bourbon and Yellow Bourbon?

To put it simply, Bourbon is a coffee tree variety belonging to a branch of the Arabica species. It generally produces red fruits, called Red Bourbon. In addition, there are Yellow Bourbon and Orange Bourbon. Yellow Bourbon has relatively lower yield but better quality. Bourbon coffee originates from the natural mutation of the Typica coffee variety and is also a historical variety. Both varieties belong under the Arabica species! Generally, Bourbon coffee mainly changes from green fruits to mature bright red fruits, which is what we've heard of as "Red Bourbon." The fruits are relatively short and round, also called "Round Body Bourbon." The pulp and seeds have high density, with high sweetness and bright acidity! But besides Red Bourbon, there are actually Yellow Bourbon, as well as the rare Orange Bourbon and the precious Pink Bourbon. Red Bourbon.

Additionally, according to FrontStreet Coffee's understanding, Yellow Bourbon is actually a unique Bourbon variant from São Paulo State, Brazil. It mainly gets its name because the fruits don't turn red when mature but instead present an orange-yellow color, hence the name "Yellow Bourbon." When Yellow Bourbon is planted in high-altitude areas, it shows excellent flavor performance. It once swept the Brazil "Cup of Excellence" competition for two consecutive years, with almost all top three prizes being captured by Yellow Bourbon, creating a sensation in the specialty coffee world! Additionally, Yellow Bourbon typically has nutty and chocolate flavors, with balanced and smooth acidity, weak and clean bitterness, creating an overall bright and refreshing experience.

Red Bourbon, on the other hand, is when general coffee trees flower and bear fruit, the color change of coffee cherries is: green > slightly yellow > slightly orange > mature red > then darker red when fully ripe, hence it's called Red Bourbon. Its flavor has better aroma, with brighter acidity, and even has wine-like flavors when tasted.

The above is some knowledge about Brazilian coffee compiled by FrontStreet Coffee. We believe that coffee enthusiasts now have a further understanding of the regional characteristics and flavors of Brazilian coffee.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat: kaixinguoguo0925

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