Brazilian Coffee
Brazil is known for its beauty and more importantly its coffee. Coffee production started in Brazil in the 1700s and it is now the world’s largest coffee producer. Brazil is responsible for producing around 25% of the world’s coffee supply and 80% of the coffee beans they produce are Arabica and the rest are Robusta. Brazil is our third most popular coffee origin. The coffee farms are also fairly small in size, with most farms being less than 10 hectares in size. The Arabica bean is the most common type for specialty coffees. Arabica beans are thought to have originated in Ethiopia.
Processing Methods
Brazil processes their beans in a dry, wet, and semi-washed method, with the vast majority using dry methods, due to the appropriate weather in the region. This dry method involves drying the coffee while still in the cherry. Only cherries that float will be removed, which ensures the coffee is not dried out and heavy in body, sweetness, and smoothness. They also use the drying method to prevent fermentation. The wet method involves removing four layers surrounding the coffee bean, which results in a cleaner, fruitier tasting coffee. The semi-washed method is a newer method that removes the outer layer, but leaves the inner layers to dry with the bean and this method makes for a sweeter coffee that wins competitions. Most of the Brazilian coffee beans are used for coffee blends, but note that they also make a great single-origin coffee if you enjoy a mild, sweet cup of coffee with low acidity.
Coffee Regions
Robusta coffee beans are mainly grown in the southeastern state of Espirito Santo and now a northwestern state of Rondonia that has entered the market. A cluster of states on the southeastern side of Brazil led by the Minas Gerias are responsible for the Arabica coffee bean production. Night Owl only sells high-quality Arabica beans.
Export
One interesting fact about coffee exports is that there are no taxes on coffee exports. However, importing coffee has a 10% tax, unless it is not processed. Therefore, many countries are exporting their coffee unprocessed and allowing the purchaser to roast and process on their own. We import natural, unprocessed coffee and roast in-house.
Coffee Flavor
Brazilian coffee is low in acidity and smooth in body with a sweet side. These flavors are primarily nutty and chocolatey and even some hints of almond. Very rarely are citrus hints found in this coffee, due to the lower elevations.
Types of Roasts
Light roasted coffee is more acidic than the darker roasts and has a toasted grain taste with a mild and smooth flavor. Medium roasted coffee is less acidic and has a balanced flavor. Caffeine decreases as you increase the roasting time and natural flavors of the coffee are changed as your roast. Dark roasted coffee has a smoky, bold taste.
Brew Methods
The best way to brew Brazilian coffee is using a French press, espresso, or even cold brew. The French press method is preferred, due to the full immersion where the ground coffee sits for 5 minutes. Brazilian coffee beans are also great for espresso because they are so smooth and handle the heat and pressure of this method well.