Brazil accounts for a staggering one-third of all coffee produced on the planet. But quantity and quality are not the same thing — and for a long time, Brazilian coffee was known more for mass-market blends than for specialty single origins. That reputation is changing.
The Knock on Brazilian Coffee
Historically, much of Brazil’s production has focused on popular commercial coffee and espresso brands rather than developing single origin specialty brews. The lack of volcanic soil and the relatively low elevations where most coffee is grown meant that Brazil was not well known for high-quality specialty beans — until recent years.
What Brazilian Coffee Tastes Like
With 14 major coffee-producing regions, it is not easy to pin down a single flavor profile for all of Brazil. However, most Brazilian coffee is grown at lower altitudes, which produces a smooth, mild cup with low acidity and sweeter flavor notes like nut, caramel, chocolate, and honey.
Popular Brazilian Varieties
Three varieties stand out:
- Cerrado — Characterized by low acidity and a nutty, caramelly flavor. The taste is clean with a good body that leaves a creamy feel in your mouth.
- Canberra — Offers high flavor complexity with notes of rum and raisin, dark chocolate, and tropical fruit.
- Bourbon Santos — Named after the port of Santos in Sao Paulo where the beans are exported. Smooth, nutty, and sweet, with a mild, balanced flavor that makes it particularly well suited to espresso blends. It can handle a dark roast without becoming overly bitter.
If you have dismissed Brazilian coffee in the past, it is worth giving these varieties a closer look. The specialty coffee scene in Brazil has come a long way.