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Which Brazilian Coffee Brand is Best? What is the Flavor Profile of Brazilian Coffee Beans?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional Coffee Knowledge Exchange For more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style) Brazil The passionate coffee giant. Its coffee production accounts for about one-third of the world's total coffee production. Brazil has 21 states, of which 17 states produce coffee. This time we mainly introduce Cerrado coffee. It is located in the southern state of Minas Gerais, Cerrado

Introduction to Brazilian Coffee

Brazil — the passionate coffee giant. Its coffee production accounts for about one-third of the world's total coffee production. Brazil has 21 states, 17 of which produce coffee. This time we mainly introduce Cerrado coffee. Located in the Cerrado region of Minas Gerais state in the south, which is also called "Serrado," it is Brazil's oldest coffee-producing region with the most favorable climatic conditions.

Origin Introduction

The Cerrado origin is located in Minas Gerais state in the eastern part of southern Brazil and the coastal region. The cultivation altitude is around 1,000 meters. Due to the flat terrain, most harvesting is done mechanically, and the processing method is mostly semi-washed. Its unique soil and abundant groundwater are essential ecological conditions for producing high-quality coffee in Cerrado.

FrontStreet Coffee's Introduction to Brazilian Coffee

Brazil grows numerous coffee varieties, including both Arabica and Robusta. Smooth, low acidity, slightly sweet, and balanced are the main characteristics of Brazilian Arabica coffee. Although Brazilian coffee is generally considered to lack outstanding flavor characteristics, Brazilian coffee beans are the most suitable choice for blended coffee.

If you want to create an elegant yet affordable blended coffee, Brazilian coffee is an excellent supporting choice. Using Brazilian coffee can balance other coffee varieties with strong flavors, such as the well-known Mamba coffee, Goba coffee, etc., all of which use Brazilian coffee as the best choice. At the same time, Brazil is also one of the most widely used formulas for espresso.

Brazil currently focuses on Red Bourbon, Yellow Bourbon, Mundo Novo, and Catuai as its main varieties. Catuai, Acacia, Obata, Aramosa, and Pointed Bourbon are also cultivated and researched. The Campinas Agricultural Research Institute in São Paulo is Brazil's famous arsenal for coffee variety improvement. The most widely grown Catimor in the world is a masterpiece by Portuguese and Brazilian scientists.

Due to its vast territory and huge production, Brazil has long used sun-drying as the main processing method. The washed method cannot support such large-scale coffee bean production, which has also led to the industry's habitual thinking that Brazilian coffee is crudely made (but this does not mean all Brazilian coffee is cheap; the coffee produced by famous plantations is also of quite good quality).

After 1990, Brazil promoted the semi-sun-drying method (also called semi-washing), which means that after removing defects and floating fruits in water tanks, machines are used to peel off the fruit pulp and part of the pectin, then it is washed, and finally dried in the sun or placed in a drying room for drying. Compared to the washed method, the semi-sun-drying method saves water and labor, resulting in a significant leap in the quality of Brazilian coffee, reversing the negative reputation of Brazilian coffee's rough sun-drying over the years.