Brazil
The world's largest producer. Chocolate, nut, and low-acid — the espresso base of the industry.
Brazil produces about a third of the world's coffee, mostly on large mechanized farms in Minas Gerais, São Paulo, and Espírito Santo. The vast majority is commodity-grade arabica used in espresso blends and instant coffee.
The signature Brazilian profile is chocolate, peanut, and low acidity — soft, round, and approachable. Brazilian naturals (dried with the fruit still on the bean) often taste like milk chocolate and toasted nuts.
Specialty Brazilian lots exist (Fazenda Santa Inês, Daterra's Sunrise) and can be stunningly complex, but most Brazilian coffee in the world is the workhorse base of espresso blends. If you like Italian-style espresso, you're drinking Brazilian coffee.
36 coffees in the catalog →