History of Brazilian Coffee Varieties and Processing Methods - Flavor Profile Characteristics of Red Bourbon Coffee Beans

Brazilian Coffee

Although Ethiopia is the birthplace of coffee, Brazil is currently the world's largest producer and exporter of coffee, a position it has maintained for over a century. In the 1820s, Brazil's coffee production even accounted for about one-third of the world's coffee output. Such immense production naturally sparks curiosity about Brazilian coffee.

Brazil cultivates a diverse range of coffee varieties, with Arabica accounting for approximately 70%. If Ethiopia is considered the homeland of Arabica, then Brazil serves as the arsenal for New World variety improvement. The Instituto Agronômico de Campinas (IAC) in São Paulo is renowned as the birthplace of new varieties. Cultivars such as Catuaí, Icatu, Acaiá, Obatã, and various forms of Caturra and Mundo Novo all originated from this institution.

FrontStreet Coffee's Brazilian Red Bourbon Coffee

Next, we would like to introduce FrontStreet Coffee's Red Bourbon coffee.

• Region: South Minas
• Variety: Red Bourbon
• Processing: Semi-dry (Pulped Natural)
• Altitude: 700-1250m
• Flavor: Distinct sweetness upon entry, accompanied by subtle lemon aroma, rich nutty flavors, with pronounced dark chocolate notes in the finish. Overall experience is remarkably smooth and well-rounded.

FrontStreet Coffee's coffee beans come from the state of Minas Gerais, whose representative coffee-producing regions include Cerrado and South Minas—both high-altitude areas. Cerrado is located in the western part of Minas Gerais, featuring a flat plateau at elevations between 750m-1200m. South Minas consists of hilly terrain at elevations of 700m-1200m. Since 1999, among the estates that have won the Brazil Cup of Excellence competition, those from South Minas are the most numerous.

Brazilian coffee is grown at relatively low altitudes, resulting in lower acidity. The mouthfeel is full-bodied and smooth, with chocolate and nutty flavors.

Brazilian Coffee Processing Methods

The four most common processing methods for Brazilian coffee are: natural (dry), pulped natural, semi-washed, and washed methods. Among these, the natural method is most popular due to Brazil's relatively stable dry seasons.

Brazil's natural processing method differs from traditional Ethiopian natural processing. What Brazilians refer to as "natural" pertains to the harvesting process rather than the traditional processing method. This is because Brazilians allow coffee to fully ripen on the branches, absorbing sufficient sunlight before picking.

Washed and natural processing methods are quite common, so they need no further elaboration. Today, we'll focus specifically on Brazil's pulped natural and semi-washed methods.

Pulped Natural Processing

What is Brazil's pulped natural processing method? The pulped natural method was introduced to Brazil 25 years ago by the renowned machinery manufacturing company Pinhalense. It ranks as the second most popular coffee processing method in Brazil, commonly referred to by Brazilians as "Cereja Descascado" (where "Descascado" means "peeled" and "Cereja" means "cherry"). In Central American countries, this method is also known as "honey processing." When using this method, a pulper is essential. Coffee processed this way exhibits exceptional sweetness and distinctive flavors.

Semi-Washed Processing

The semi-washed method is often confused with the pulped natural method, but it has distinct characteristics. Coffee processed using the semi-washed method has an extremely full-bodied texture and high sweetness. This processing method demands exceptional skill and experience from growers—any mistake can render the coffee undrinkable. Similar to the pulped natural method, fruits are first depulped using a pulping machine, but the difference lies in the semi-washed method's requirement to remove as much pulp, mucilage, and the sticky layer on the green bean's surface as possible. In Central America, people use washing machines to directly wash the depulped fruits, which is why this method is also known as "mechanical washing."

Important Notice :

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Tel:020 38364473