| Brazil |
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 GEOGRAPHY
& CLIMATE:
Eastern South America, bordering the Atlantic Ocean.
Mostly flat to rolling lowlands in north; some plains,
hills, mountains, and narrow coastal belt. Mostly tropical,
but temperate in south.
COFFEE BACKGROUND:
Unable to obtain coffee beans from French Guyana's governor
who maintained a monopoly, Captain Francisco de Melo Palheta
wooed the governor's wife instead. He was rewarded when
she secretly gave him the sough after hidden beans inside
a bouquet of flowers presented to him as a going away
gift.
Initially planted in Brazilian state of Pará in 1727,
coffee began to appear throughout Brazil in Rio de Janeiro,
Bahia, São Paulo and Minas Gerais. That was the beginning
of a long history that made Brazil the supplier of 35%
of all coffee consumed in the world.
 SPECIES:
Arabica (85%) and Robusta (15%)
ALTITUDES AT WHICH GROWN: The majority of the Arabica
trees are grown between 2,000 - 4,500 ft. The Robusta
trees are grown from near sea level to 3,000 ft.
The beans are primarily Bourbon, Mundo Novo and Catuai.
The processing system is called natural, which means the
coffees are dried on clean patios with the cherry pulp
around the parchment. This creates a coffee with thick,
luscious body, mild acidity and honey sweet flavor. A
great coffee for blending into espresso.
Santos is named after the port which Brazil's famous coffees
pass through. Brazilian Santos Cerrado
Oberon, the highest grade coffee that Brazil
produces has a smooth flavor, medium body and contains
moderate acidity.
PREPARATION METHOD: “Natural”, “Semi-washed” & “Washed” |
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