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Introduction to Brazil Coffee Bean Harvest Seasons and Flavor Profile of Red Bourbon Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Brazil is the world's largest coffee-producing country. Due to Brazil's vast territory, each farm has its own unique aroma, while undoubtedly maintaining Brazil's standard flavor characteristics. Not only are Brazil's coffee quality standards extremely strict, but its green coffee processing system has also reached a very high level by world standards.

FrontStreet Coffee · Introduction to Brazil Coffee Bean Production Regions and Harvest Times

Country Overview

Location: Central South Africa, southwestern Brazil

Capital: Brasilia

Language: Portuguese

Climate: Tropical climate, temperate climate

Religion: Roman Catholic 73.6%, Protestant 15.4%

Exchange Rate: 1 BRL = 3.11 yuan

Population: Approximately 191.91 million (2008)

Coffee Production Details

Production Regions: Bahia, Parana, Sao Paulo, Minas Gerais (Cerrado), Rio de Janeiro, Espiritu Santo, Goias

Production Varieties: Typica, Bourbon, Mundo Nuevo, Catuai, Cattura, Catimor, Maragogype, Others

Harvest Period: May-August

Planting Altitude: 800-1200 meters

Grade: No.2, No.3

Processing Method: Dry-Process, Wet-Process

Brazil Santos No.2

Because most traditional Brazilian coffee is processed through natural drying methods (coffee seeds: dried before pulp removal), the sugar juice from the pulp remains in the raw beans, giving them a sweet flavor. Brazilian coffee processed this way is the most common raw bean found in specialty coffee shops. Coffee produced on Bourbon variety Arabica coffee trees is also very common in Brazil. Among coffees produced this way, the highest quality is generally called "Santos No.2" and circulates in the market.

Additionally, only coffee produced exclusively on Bourbon variety trees is called "Bourbon Santos No.2." Santos originates from the name of the port that transports Brazilian coffee. "No.2" signifies the highest grade in coffee quality levels. In wholesale distribution, the "No.2" is typically removed, and it's simply called "Brazil Santos" or "Brazil Bourbon Santos."

Flavor Characteristics:

Variety: Criolla

Processing Method: Natural, Semi-Washed

Species: Arabica

Profile: Sweet aroma, fruit notes, clean cup and pleasant aftertaste

FrontStreet Coffee · Brazil Yellow Bourbon

Generally, coffee cherries turn red when ripe. However, Yellow Bourbon coffee turns yellow. The term "yellow" originates from this characteristic. Compared to other coffee trees, Yellow Bourbon coffee trees have relatively low production yields and are also difficult to cultivate. When Yellow Bourbon coffee beans are fully ripe, they display a bright yellow color. After processing and roasting, the coffee beans are both dry and sweet, emitting a special nutty aroma.

The cultivation region is located at an altitude of about 1,100 meters, with annual rainfall reaching 1800-2000 millimeters. This environment represents ideal coffee growing conditions within Brazil. Yellow Bourbon is processed using the Pulped Natural Method. Although this method removes the pulp immediately after harvesting coffee beans, it retains the mucilage surrounding the raw bean's inner parchment during drying. Therefore, the coffee retains clean aftertastes, mild texture, and sweet acidity.