What Are the Varieties of Brazilian Coffee Beans and What Are the Characteristics of the Semi-Washed Method and Why Is It Also Called Semi-Dry Method

FrontStreet Coffee - Introduction to Brazilian Coffee Varieties and Semi-Washed Processing

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Brazilian coffee comes in numerous varieties, with the majority being unwashed and sun-dried. They are classified according to their state of origin and shipping ports. Brazil has 21 states, 17 of which produce coffee, but four states account for 98% of the total national production. Brazilian coffee features lower acidity, complemented by its sweet and bitter taste. It's exceptionally smooth on the palate with a faint grassy aroma, offering a refreshing fragrance with a hint of bitterness, smooth and sweet, leaving a pleasant aftertaste that brings comfort and satisfaction.

Despite coffee's diversity, Brazilian coffee suits popular tastes. It comes from the world's coffee center as low-acidity, medium-roasted coffee beans.

Brazil is vividly compared to the "giant" and "monarch" of the coffee world. There are approximately 39.7 billion coffee trees, with small farmers now growing 75% of Brazil's total coffee production. The number of people engaged in coffee production in Brazil is 2 to 3 times that of Colombia, which is the world's second-largest coffee-producing country.

Catuai, Caturra, Mundo Novo, and Bourbon are the four major coffee varieties in Brazil.

What is Semi-Sun (Pulped Natural) Coffee?

Let's start with the most basic definition. The concept of Pulped Natural originated in Brazil twenty years ago and was initially called "hulled cherry coffee." It was named this way because this processing method removes the skin before drying the coffee cherries, but must retain all the pulp mucilage.

This process falls between the sun-drying and washed processing methods. In the sun-drying method, coffee cherries are completely dried in the sun, while the washed method completely removes the fruit skin, pulp, and mucilage layers covering the coffee beans before drying.

Coffee in processing - photo by CeCafe

Honey processing (especially red honey), semi-washed, semi-dried and other processing methods are often considered to have evolved from Pulped Natural. This is partly because these methods all use a depulper to remove the coffee cherry's skin and pulp before drying.

The difference lies in the proportion of pulp or mucilage retained after depulping. The most important aspect of Pulped Natural is that it only removes the fruit skin.

Knowledge point: The more mucilage, the darker the bean color, and you can experience stronger, richer sweetness and mouthfeel.

In short: FrontStreet Coffee is a coffee research center, happy to share coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee, and we hold 3 coffee events with deep discounts every month. This is because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price, which has been FrontStreet Coffee's principle for 6 years!

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