Brazil

Flavours - Peanut butter balls coated in chocolate with subtle acidity and light body

Roast Level - Medium (Full City Roast)

Process - Natural Process

Verietal - Bourbon, Catuai

Altitude - 1000m

Notes - A good coffee for Pour over and Cafatiere. Roasted to the Darker side of Medium

About Brazil Coffee

Brazil is the largest producer of coffee in the world. With such diversity, its range of coffee that it produces is vast – from small holder farms to vast estates. Soils, regional climate and temperatures make great growing conditions. However, Brazil lacks altitude – a factor considered crucial for creating the very best flavours expected form Arabica coffee and much of the coffee is grown at or below 1000m above sea level. Much lower than the typical 1400 – 1800m that can be found in many other coffee producing nations. A large producer of certified coffees, Brazil has worked hard in recent years to promote itself as a sustainable producer, and global attention has forced various legislature through to enforce the protection of indigenous habitats and forestry. Many estates have taken this further and included substantial conservation areas on their estates. Typical flavouring from Brazil on the commercial grades invokes nuts, caramel and creamy body, but as producers develop new techniques we are beginning to enjoy new found sweetness, citrus and acidity from these coffees.


About Brazil

Brazil is a large South American country that dominates the continent. Its presence in the region (covering almost 50% of its land mass) stretches from the Amazon Basin in the north to vineyards and that massive Iguaçu Falls in the south. As the world’s fifth largest country, and one of the megadiverse countries in the world, Brazil is a country of global importance and has attracted much criticism for its handling of deforestation, and ecological practices. But it is also one with a growing economic success rate – thanks to high exports of agricultural and mining products.

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