Brazilian Coffee Beans

Brazil’s landscape plays a huge role in its flavour profile. Unlike Ethiopia, Kenya, or Colombia — where farms sit at 1,700–2,200m above sea level — Brazil’s coffee grows at more moderate altitudes (800–1,400m). This lower altitude slows sugar development just enough to create a sweet, full-bodied bean, but not so much that it develops intense acidity.

Climate

• Warm days
• Mild nights
• Stable weather patterns
• Predictable seasons

This creates a reliable growing environment, meaning quality is consistent year after year.

Soil

Many farms grow coffee in nutrient-rich clay and loam soils. While not volcanic like Guatemala or Ethiopia, the soil still provides minerals that support the chocolate-y flavour foundation.

Agricultural Style

Brazil is known for innovation — from selective mechanical harvesting to state-of-the-art drying patios and raised beds. While some regions operate large estates, many specialty coffees come from small family farms using traditional hand-picking methods.

Why it tastes the way it does

Warm climate + gentle altitude + natural processing = sweetness, low acidity, and a smooth, rounded flavour.