Latin America

Brazil Coffee

Nutty, chocolate, low-acid

About Brazil coffee

The largest coffee producer on earth and the backbone of most espresso blends. Grown at lower altitudes on vast farms, Brazil is all about smooth, comforting body.

What it tastes like

Nutty, chocolatey and mellow with low acidity and a heavy, syrupy body — roasted peanuts, cocoa and caramel.

How it's grown & processed

Mostly natural (dry) processed, which amplifies sweetness and nuttiness. Key regions: Cerrado, Sul de Minas, Mogiana.

Best way to brew it

Ideal for espresso and milk drinks; takes a medium-dark roast beautifully. New to dialing in your brew? Our brew calculator and recipe guides have you covered.