Brazilian coffee is one of the best coffees in the world, and for good reason. Due to Brazil’s hot climate and wide rolling plains, most of the coffee grown there is organic and grown in large quantities. Along with rich red soil, it helps coffee beans flourish on the farms.
But what about the history of Brazilian coffee? What about its origins? Learn that and much more on this blog on the history of coffee in Brazil.
If you are looking for coffee from Brazil, you can always turn to us for the best beans.
True Origin of Coffee
Although Brazil is one of the largest coffee producing countries in the world, coffee was originally grown and harvested in Ethiopia. According to legend, a goat herder discovered these beans when his goats ate the berries, but could not sleep and wasted hours of energy. Eventually, it was found that taking a sip of the red berries keeps you alert enough to recite your evening prayers. The news spread from there and eventually spread around the world, so coffee became a commodity.
History of Brazilian Coffee
When the coffee factory was introduced in Brazil in the 1700s, legend has it that coffee flourished thanks to a cunning biological espionage. Francisco de Melo Palheta planted the first coffee tree in the state of Pará in 1727, and then the coffee spread south until it reached Rio de Janeiro in 1770.
In 1820, coffee plantations began to expand in the states of Rio de Janeiro, São Paulo and Minas Gerais, representing 20% of total world production. By 1830, coffee had become the largest exported commodity in Brazil.
At the beginning of the 20th century, Brazilian coffee production had spread throughout the world. Today, it supplies 80% of the world’s coffee and remains the world’s largest producer, accounting for about a third of the world’s supply.
Brazil Coffee Plantation Area
In general, the plantations represent almost the same area of Belgium, most of which are located in areas of lower and higher altitude, such as the states of São Paulo and Minas Gerais, where the content of Arabica plants is higher. High-quality beans dominate and can be subdivided into several varieties. The varieties are hybrids or natural mutations, they retain most of the characteristics of their subspecies, but differ from them in at least one aspect.
Brazil Coffee Types
Typica and Bourbon are the ancestors of almost every coffee variety you’ve heard of. Bourbon coffee is slightly sweet, has a certain caramel quality, and has good crisp acidity, but can display different flavors depending on where it is grown.
There are several unique Brazilian varieties of Bourbon. Bourbon itself has colorful varieties, including red (Bourbon Vermelho) and yellow (Bourbon Amarelo). Confusingly, “Brasil Santos” is sometimes referred to as a variety, but it is often used as a classification term for Brazilian coffee, rather than various Arab coffees. The name refers to the port through which Brazil passes the coffee.
The Mundo Novo variety represents approximately 40% of Brazilian coffee and is a mixed variety between Typica and Bourbon. Coffee drinkers like it because it produces a thick, sweet cup with low acidity.
Caturra is a natural variation of the bourbon variety, first discovered in Caturra, Brazil. It is more resistant to disease than the old traditional varieties, and the acidity of citric acid is higher, such as lemon and lime flavors.
Maragogype is a natural mutation of the Typica variety, also found in Brazil. This variety is famous for its large beans and has a lower yield than the Typica and Bourbon varieties.
Catuai is a hybrid of Mundo Novo and Caturra bred in Brazil in the late 1940s.
Coffee Processing
“Natural” and “pulp natural” are the two types of processing used for Brazilian coffee. In fact, these processes help to compensate for the low altitude of the country. Natural and pulp natural additions increase sweetness and complexity, which would not be possible without them. In Brazil, although it is the main processing method, in the world, the complete washing process is rarely carried out.
Some Brazilian beans, especially natural pulp or “natural Brazilian” beans, have obvious peanutty and a thick texture that makes them common ingredients in espresso blends.
That was some interesting facts about Brazilian coffee history, production, and types. If you are looking for quality coffee from Brazil, you can always approach us for the best beans.