Characteristics of Brazilian Coffee Beans - Best Coffee Bean Brands and Ideal Roast Levels

Brazilian Coffee: From Commercial Commodity to Specialty Gem

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Brazil has many large farms that manage vast coffee plantations. They use machines for harvesting and drying, with highly efficient automation, treating coffee as a general agricultural commodity while completely neglecting flavor. Therefore, many specialty coffee companies simply don't sell Brazilian beans to avoid devaluing their reputation. In specialty coffee shops, Brazilian "Santos" coffee occasionally appears, but it's always "Bourbon Santos" rather than the low-priced "Flat Bean Santos." Santos is a descendant of the Bourbon variety, named after the port from which it was exported. During the first three to four years when this coffee tree begins to bear fruit, the beans produced are small and curved with exceptional flavor, becoming "Bourbon Santos." Later, the beans become larger, flatter in shape, and no longer curved, becoming "Flat Bean Santos," with flavor significantly inferior to before.

Brazil's Evolving Coffee Industry

Unlike in the past, Brazil's economy now depends less on coffee, which accounts for only 8%-10% of the national GDP. Before World War II, Brazil's total coffee production accounted for 50% or more of the world's total; now it's close to 30%. However, the country's influence on global coffee, especially on coffee prices, remains decisive. For example, two frosts in 1994 caused a surge in global coffee prices.

Since introducing coffee trees from French Guiana in 1720, coffee production has gradually become a science. Before 1990, the Brazilian government strictly monitored the coffee industry, with both severe interference and price protection measures. The country consistently implemented minimum price protection for farmers, leading to coffee overproduction. Before World War II, surplus inventory reached as high as 78 million bags, which later had to be destroyed by burning or dumping in water.

Since the free market opened in 1990, the original "Brazilian Coffee Administration" (IBC) was replaced by the National Economic Association, a non-investment administrative agency. This association pursues a non-interference policy, allowing producers and exporters to negotiate directly. Exporters' business activities are supervised by government legislation, and relevant departments register legitimate exporters.

Coffee Varieties in Brazil

In Brazil, the most abundant production is of Robusta coffee. This type of coffee is sold in supermarkets. Brazilian Robusta coffee is sold under the name Conillon, accounting for 15% of total production.

Some estates in the Cerrado region of Minas Gerais state in southeastern Brazil grow ancient Bourbon coffee. These estates, such as Capin Branco and Vista Allegre, sell the old Bourbon variety coffee on the market. Although from the same region, these coffees each have their own characteristics. Capin Branco coffee has a smoother taste than Vista Allegre coffee, while Vista Allegre coffee is strong and dark, both with lower acidity. However, like all Brazilian coffees, they are best enjoyed when fresh, as acidity increases with age. These coffee growers have organized themselves into the Specialty Coffee Association of Brazil.

Some estates in the Cerrado region of Minas Gerais state in southeastern Brazil grow ancient Bourbon coffee. The Cerrado plateau in western Minas and southern Minas, mostly at altitudes above 1,100 meters, has rich topography, distinct wet and dry seasons, large day-night temperature differences, and abundant microclimates, making it suitable for cultivating elegant red and yellow Bourbon varieties, naturally becoming Brazil's main specialty coffee production region.

Brewing Recommendations from FrontStreet Coffee

FrontStreet Coffee suggests roasting Brazilian coffee to medium-dark roast to highlight the nutty, creamy, and caramel flavors of Brazilian coffee, emphasizing its sweetness and balanced taste.

FrontStreet Coffee recommends brewing method: Pour-over

Grind size: 4 (Fuji R440)

Water temperature: 88°C

Filter: V60/KONO

Dry aroma: Nuts, cocoa

Taste: Low acidity, strong nutty flavor, excellent chocolate sweetness and body

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