Brazil | The Global Powerhouse
The Brazilian coffee production is the heartbeat of the coffee industry.
While other nations offer niche harvests, Brazil provides the foundation upon which the modern espresso was built.
From the sprawling, sun-drenched estates of Minas Gerais to the historic ports of Santos, the story of Brazilian coffee is one of ambition, scale, and a nutty, chocolatey sweetness that has defined the “classic” cup for over two centuries.
The Brazilian Coffee Production at a Glance
Country: Brazil
World Ranking
1
Annual Production
63 mil
60kgm Bags
Average Altitude
900 – 1200
Flavour Profil: Milk Chocolate, Roasted Hazelnut, and Low Acidity
Caffeine Strength of Bean Produced Low ⚡ Medium⚡⚡ High⚡⚡⚡ Extreme ⚡⚡⚡⚡
| Main Variety | Arabica ⚡⚡ |
| Harvest Season | November-February |
| World Export Share | 37% |
| Historical Discovery | 1727 (Smuggled from French Guiana by Francisco de Melo Palheta) |
The History of Brazilian Coffee Production
The history of Brazilian coffee production is famously cinematic. In 1727, a Portuguese lieutenant named Francisco de Melo Palheta was sent to French Guiana to settle a border dispute. While there, he supposedly charmed the Governor’s wife, who gifted him a bouquet of flowers at his departure. Hidden inside that bouquet were the first coffee seeds to enter Brazil.
From those smuggled seeds grew a coffee empire.
Export
By the mid-1800s, coffee accounted for the vast majority of Brazil’s exports.
This lead to the construction of massive railway systems and transforming the country into an economic titan.
Today, Brazil remains the only country capable of producing the sheer volume needed to fuel the world’s daily caffeine habit.
Production & Profile
Unlike the “Garden Coffees” of Ethiopia, Brazil is famous for its Natural (Dry) Processed beans. The cherries are dried in the sun with the fruit still on the bean, which results in a heavy body and a characteristic creaminess.
Brazil stands as the world’s leading producer and exporter of coffee, supplying roughly one‑third of all beans consumed globally. Its coffees are traditionally known for chocolatey, malty, and nutty flavour notes, paired with a full body and naturally low acidity. These characteristics are largely influenced by Brazil’s comparatively lower‑altitude growing regions, which shape the beans’ overall profile.
Most Brazilian coffees are processed using either the natural or pulped natural method.
Processing
Natural (dry) processing involves picking, cleaning, sorting, and drying the whole coffee cherry with the fruit and skin still intact. When done well, this method enhances sweetness and creates a smooth, rounded body. However, improper drying can introduce off‑flavours.
Natural (dry) processing involves picking, cleaning, sorting, and drying the whole coffee cherry with the fruit and skin still intact. When done well, this method enhances sweetness and creates a smooth, rounded body. However, improper drying can introduce off‑flavours.
Flavour
Flavour profiles also vary significantly by region. Beans from Sul de Minas often feature bright, citrusy, and fruity notes, while coffees from Minas Gerais tend to embody the classic Brazilian taste—rich, chocolatey, and nut‑forward.
Because Brazil has lower altitudes compared to East Africa, the beans develop a lower acidity. This makes them the “Gentle Giants” of the coffee world—perfect for those who find African coffees too tart or citrusy. A high-quality Brazilian bean tastes like a liquid dessert: rich, comforting, and smooth.
