Brazil coffee

600–1300 m · picked May to September · Arabica and robusta (conilon)

The world's biggest producer by a distance, about a third of all coffee. Flat, low, mechanised farms in Minas Gerais set the price of the commodity, while the hills of Mantiqueira and the Cerrado grow sweet specialty lots.

Grown in: Minas Gerais (Cerrado, Sul de Minas, Mantiqueira), Mogiana, Espírito Santo, Bahia
Varieties: Mundo Novo, Catuaí, Bourbon, Icatu, Acaiá
Processing: Natural and pulped natural, sun-dried on patios

In the cup: Chocolate, hazelnut, caramel, low acidity, heavy body. The classic espresso base.

Next to Indian coffee: The closest cousin to a South Indian medium-dark roast: nutty, chocolatey and easy. Most Indian espresso blends that use an import use Brazil.