Brazil's Cerrado Coffee - Wonderful Creamy Nutty Chocolate Flavor Profile

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FrontStreet Coffee - Brazil Cerrado Coffee

Brazil is known as the "Coffee Country." It is the world's largest coffee producer and the second-largest coffee consumer. Brazilian coffee varieties are numerous, with the vast majority being unprocessed and sun-dried. They are classified according to their state of origin and shipping port.

Brazil has 21 states, 17 of which produce coffee. Four states have the largest production: Minas Gerais, São Paulo, Bahia, and Espírito Santo, accounting for over 90% of the country's total exports. The Cerrado and Sul de Minas regions in Minas Gerais, due to their higher altitudes, produce most of Brazil's premium specialty coffee beans.

Cerrado Region - A Surprise in the Wilderness

The original meaning of Cerrado is "wilderness." This region was not previously famous, merely being a desolate mountainous area. In recent years, with the influence of coffee, it has become synonymous with Brazilian specialty coffee beans. This is similar to Yirgacheffe on the Ethiopian plateau, whose original meaning means "people settle and work in peace and contentment on this wetland," later becoming famous for producing high-quality coffee.

The Cerrado coffee region refers to the area where the savanna extends into Minas Gerais province at altitudes of 850-1,200 meters. Coffee in this region is mostly grown at around 1,000 meters altitude, with fertile soil rich in minerals. Combined with a climate of four distinct seasons, the coffee cherries tend to ripen uniformly. This allows the Cerrado region to stand out among Brazil's many producing areas, making it a prime choice for quality Brazilian beans.

Pulped Natural Processing Method

To produce high-quality coffee beans, Brazilians invented the pulped natural method. First, the cherries undergo flotation selection in water tanks, then large pulp machines remove the pulp. Next, without fermentation, the beans with parchment are placed directly outdoors for drying. After about a day, the parchment hardens, and after two to three days, the ideal dehydration level is achieved. Then, drying machines are used for further drying until the moisture content drops below 12%.

Because some parchment remains during the pulp removal process, the sugar from the parchment slowly permeates into the bean during drying, increasing the sugar content of the coffee bean. Combined with the regional flavors of the Cerrado area, Cerrado coffee presents a harmonious flavor of creamy nuts and chocolate. It also has the sweetness of natural processed beans, lower acidity, good viscosity, and a smooth mouthfeel.

In Brazil, coffee bean processing is predominantly natural, with high production but low quality, making it common in the international market. The pulped natural method is a processing technique invented by Brazilians that is particularly suitable for local coffee beans, significantly improving coffee quality. Cerrado is a representative example of this approach.

In Summary

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