Brazil grows more than a third of the world’s coffee, including more Arabica than any other country. It’s nearly as large as the United States, and its varied landscapes, dramatic microclimates and well-defined seasons — hot and rainy summers that give way to cool, dry winters — are keys to its production of high-end Arabica coffee.
Most Brazilian coffees are natural (unwashed) processed. This means that after the cherries are picked, the outer skin and pulp is not removed, but left on to dry imparting a distinct sweetness. These coffees are known to have smooth, sweet, body with complex flavors often nutty with low acidity.
Growing Altitude: 1,200 meters above sea level
Arabica Varietal: Red and Yellow Catuai, Yellow Bourbon, Catucai
Harvest Period: July - September
Milling Process: Pulped Natural
Aroma: Roasted hazelnut butter
Body: Medium
Acidity: Medium
Flavor: Dark Chocolate, Brown Sugar, Granola