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Brazilian Coffee Beans

Brazilian coffee is by far the world’s most consumed coffee (Columbian coffee is second). In fact, more than 30% of the world’s coffee is produced in Brazil. Given Brazil’s huge coffee production, the quality of Brazilian coffee beans varies greatly. Much of the quality depends on the location of the Brazilian coffee bean plantation from which they come and there are a number of great gourmet Brazilian coffee plantations.

Of the premium Brazilian coffees arriving on the US coffee market, you will find that most popular gourmet Brazilian coffees have been produced through a special process known as dry-processing. During dry processing, Brazilian coffee beans are dried inside of the fruit. And as a result, dry-processed Brazilian coffee beans tend to have a fruity taste. Premium Brazilian coffee made through this process will often carry the market name “natural coffee” or “organic coffee”.

Though much fewer in numbers, you can also find some Brazilian coffee exports which have been wet-processed. These Brazilian coffees tend to be a bit lighter in taste than “organic Brazilian coffees”. The Brazilian coffee industry has been regulated and as a result a large number of Brazilian coffee plantations have begun selling their gourmet coffees directly on the coffee market, without being subject to the Brazilian government’s strict coffee bean grading structure. This had lead to some Brazilian coffee farms trying to pass lesser quality coffees off as true gourmet coffees. Here is a short list of market names for some great gourmet Brazilian coffee exports:

  • Lagoa,
  • Lambari,
  • Fortaleza,
  • Vereda,
  • Vista Alegre,
  • and Blue de Brasil.

When looking for a good gourmet Brazilian coffee, you should note that nearly all the gourmet Brazilian coffee exports contain bourbon coffee beans. Those which are made from pure bourbon coffee beans are referred to as “Brazilian Bourbon Santos” (other bourbon coffee bean blends are simply called “Brazilian Santos”).

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