Brazilian Coffee Plantations

Brazil has three major varieties from three different farm locations. Fazenda has originated from plantations, which were planted around 1850. It has a great cup quality.

Next is Dry Process Mogiana and is very suitable for making espresso coffees. The flavor of the coffee cup is of classic Brazil, which is nutty when the roasting is lighter. It achieves more like chocolate flavor with darker roasting of coffee beans.

The third variety Cachoeira Canario is like Yellow Bourbon it is a coffee to requiring light roasting. It is not meant for espresso, it has high floral touch.

The Uniqueness in Brazilian Coffee:

Brazilian coffee is very nice. It has its own unique flavoring. There is a reason to have a fancy for Brazilian coffee.

The varieties of Full City and Vienna roast prove to be great coffee cups.  There is no comparison to real good Dry-processed or Pulped-Natural Brazil to serve as base for Espresso blends of coffee.

They have more cream and body providing much liked sweetness with a great backdrop of the feature Brazilian coffees. Brazil is nutty, sweet, low-acid, and cause exceptionally bittersweet and chocolate roast taste. The Brazilian coffee is not dense coffee seeds, because they are grown at lower altitudes as compared to Central American coffees.

Hence they make very dark roasting of Brazil's pick up ashy with bitter flavor. For making espresso, you can roast Brazil's lighter as separate or keeping the total blending at Vienna roast or light.

The Processes involved in Coffee Production:

There are 3 methods used in processing/making Brazil coffees, which can be interesting information as given below:

3.Natural Dry- Process.
4.Pulped Natural.
5.Semi Washed.

The production of coffee cups are different in taste and flavor made from each variety. The Natural Dry Process possesses great body with chocolate or fruity tinge in the taste of Coffee Cup. The risk is of its earthier and having more rustic taste in the cup.

The Pulped Natural variety is produced with the coffee cherry outer skin removal and the parchment has lot of the mucilage intact with it. Now it is exposed to Sun drying on patio or a raised drying bed. This coffee cup is like totally natural and is a cleaner in the cup.

The Semi-Washed variety makes use of de-mucilage machine for removal of skin along with all of the mucilage or some mucilage is allowed to be left intact.

Thus the Semi-Washed range has character variation from similar to Pulped Natural or similar to a Wet-processed coffee having clean cup, uniform, less body, less chocolate, a bit brighter.

Good Naturals Variety:

These have more intensity, produce more cream lot of efforts are required to detect defective cup character.

Semi-Washed is really clean, involving lot of mucilage removal. They do not have Brazil character. These coffees have a higher scoring in the numbers, and have become totally dominating as Cup of Excellence competition.

Brazilian Coffee growing association, have very dynamic plans to impart to Brazilian Coffee an exclusively High image of Premier variety of coffee. Some coffee growers do have in their range of coffee Premier Variety, most of the producers make common low grade of coffee yield from low Arabic Plantations grown by them.

These coffee cups are almost similar to each other. The coffee plantations are grown at low altitude locations in non forest area and non-volcanic soil. These areas some times were just grass lands. In the beginning when plantations were planted there was virtually no shade for the plantations.

Check out Columbian Coffee and coffee from Costa Rica

Coffe making --> Cafe do Brazil