May to September — a single annual harvest. Robusta/conilon starts around April; Arabica in May, with the bulk picked in June and July.
South America · BR
Brazil
Mild sweetness · nutty · low acidity — Coffee first arrived in Brazil in the 18th century and has become a much-loved national beverage and major export — Brazil ships about a third of the world’s coffee. Known for mild…
The origin
About Brazil
Coffee first arrived in Brazil in the 18th century and has become a much-loved national beverage and major export — Brazil ships about a third of the world’s coffee. Known for mild sweetness, nutty flavour and relatively low acidity.
Brazilian coffees, which include both Arabica and Robusta, often bear the name Santos, named for the port where coffee was traditionally shipped. Brazil’s mild climate suits coffee growth, and different regions grow beans that reflect their environment. Minas Gerais leads production, exporting about half of the country’s coffee.
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Growing Brazil
Reference notes
Crop-level notes we use when roasting. Lot detail is confirmed bag by bag.
700–1,300 m, reaching about 1,600 m in Chapada Diamantina. A notably lower-altitude origin than Central America or East Africa.
Mundo Novo, Catuaí (yellow and red), Yellow Bourbon, Acaiá, Icatu, Catucaí and Topázio
Natural and pulped natural (honey) are the norm; fully washed is less common.
Minas Gerais (Sul de Minas, Cerrado Mineiro, Matas de Minas), Espírito Santo, São Paulo (Mogiana) and Bahia
In the bag
Blends from Brazil
Roasts that carry this origin in the cup.
Keep exploring
All origins
Other origins
CO
South America
Colombia
Smooth · mild · medium–high acidity
Read about Colombia →
ET
East Africa
Ethiopia
Fruity · floral · sweet · light acidity
Read about Ethiopia →
GT
Central America
Guatemala
Spicy · rich · medium–full body
Read about Guatemala →
CR
Central America
Costa Rica
Clean · bright citrus · soft chocolate
Read about Costa Rica →
Taste the origin