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Brazil: The World's Largest Coffee Producing Country - Brazilian Flavor Coffee Beans from Minas Gerais Region

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, The global trend of modern coffee has undergone three popular phases. The first phase was from post-World War II to the 1960s, when cheap coffee represented by instant coffee was popular; the second phase was from the 1960s to the early 2000s, when commercial coffee represented by Starbucks was popular; the third phase is the specialty coffee trend that originated in the 1970s and has become popular in the last decade, especially

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The global trend of modern coffee has gone through three popular stages. The first stage was from post-World War II to the 1960s, when instant coffee represented inexpensive coffee became popular. The second stage was from the 1960s to the early 2000s, when commercial coffee represented by Starbucks became popular. The third stage is the specialty coffee trend that originated in the 1970s and has become popular in the last decade, especially with significant development in Japan and South Korea.

Brazil Coffee Profile

Brazil (Brazil) Aroma 3 points Brightness 3.5 points Body 3.5 points Flavor 4 points Aftertaste 4 points

Suitable Roasting Levels

Suitable for roasting: City/Full city/Espresso. When used as an espresso base, the beans cannot be roasted too dark, because the growing area has low altitude and the bean density is low. Under dark roasting, it will produce charcoal bitterness. It's best to finish before the second crack. As for premium Brazilian beans, they can have a wider roasting range, from city to mid-second crack are all suitable.

Brazil is the world's largest coffee producer, and its history can be traced back to the early 17th century. Although Brazil's coffee production is the largest in the world, most of it consists of low-quality Arabica coffee beans and Robusta coffee beans. This is because many Brazilian coffees grow in environments with low altitude, non-volcanic ash soil, and even originally treeless grasslands without any shade. These inherent deficiencies cannot be compensated by modern agricultural techniques, so most specialty coffee professionals do not have a very good impression of Brazilian coffee. However, this does not mean Brazilian coffee is undrinkable. In recent years, Brazilian coffee farmers have worked hard to equate Brazilian coffee with high-quality coffee, and the country's coffee associations have also been fully supportive in this regard. Their efforts have been rewarded, and the auction prices in the coffee market have been quite impressive.

Brazil's three main coffee-producing regions are the states of Bahia, Minas Gerais, and São Paulo. However, premium Brazilian beans mostly come from Minas Gerais province, with the most famous Cerrado being a small producing region within Minas Gerais province.

As for Santos, it is the largest and oldest coffee export port. Beans marked as Santos may come from anywhere in Brazil, so it's not a useful regional or quality indicator. Ordinary Brazilian coffee beans not only have poor appearance in their raw state with uneven sizes, but more importantly, their taste is very mediocre with no distinctive characteristics, and some even have an unpleasant iodine flavor. Good Brazilian beans come from old Bourbon variety coffee trees, with a noticeable stone fruit aroma, sweet taste with low acidity, and a bittersweet chocolate flavor. Some describe top-grade Brazilian coffee as "extremely smooth and mellow" (Strictly Soft). Because they are rich in oils, Brazilian beans have always been an indispensable component in espresso blends. Good Brazilian beans possess body, flavor, and sweetness without being overpowering, providing the best stage for other coffees to fully express themselves.

About Brazilian Coffee~

FrontStreet Coffee typically roasts Brazilian coffee to medium-dark roast. Taking FrontStreet Coffee's pour-over coffee—Brazil Queen—as an example, FrontStreet Coffee chooses a medium-dark roast, developing for three minutes after the first crack, finishing at 201°C.

Brewing Method Recommended by FrontStreet Coffee

Use KONO dripper or trapezoidal dripper, which are mainly immersion extraction drippers, to increase the body of Brazilian coffee and highlight the sweetness and balance of this bean; medium grind; water temperature 88°C; powder-to-water ratio 1:15; extraction time one minute fifty seconds.