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Brazilian coffee: 3 elements that make up the world’s top quality

Currently, Brazil is being appreciated for both its production and quality of coffee. What factors help Brazilian coffee grow so well?


Favorable natural conditions to plant Brazilian coffee


Brazil is blessed by nature a lot when it is located on the coffee belt. Coffee belts are tropical regions with cool weather all year round, not too hot sunshine and a lot of rain. Currently, this belt has 75 countries that are growing coffee. It can be grown, but to achieve world-class quality like Brazil, it still needs a special factor. That is the change in temperature during the day. Hot days, cool nights plus the tropics of the region stimulated the natural chemistry of coffee beans, which are organic acids, aromatic compounds and sugars. Thanks to that, creating a delicious and rich coffee flavor that is not available anywhere else.

In addition, the altitude of the terrain is also a determining factor in the quality of Brazilian coffee beans. Most of the best coffee beans in Brazil are grown in high altitude. This affects so much that the same coffee varieties are grown only a few tens of meters apart, but the plants at higher altitudes taste better than those grown at lower altitudes. The ideal altitude is said to be between 1300-1400m above sea level.


Quality Brazilian coffee varieties


Besides natural conditions, coffee varieties also play a huge role. Currently, Brazil has more than 100 coffee varieties and most of them are of world famous delicious ones such as Bourbon, Yellow Catuai, Mundo Novo, Caturra, Typica…

The taste of Brazilian coffee is also very special. They can change your perception of coffee with only chocolate flavor or bitter taste. Brazilian coffee beans are full of Tropical flavor with gentle sourness, elegance and delicate fruit flavors.


Brazilian coffee processing method


Each different method will give a different quality and a very unique taste.


Dry processing


This is a method of drying while the beans are still in the cherries. The flavor of coffee processed in this way is less sour and naturally sweet, but there are two problems. The first is that the finished coffee beans are often prone to residue and have removed the good compounds inherent in the beans. Second, the process is quite complicated. It is complicated by the long drying time and the fast re-fermentation. Therefore, Brazil has invested a lot of money and time to develop new drying systems and measures to prevent fermentation.


Wet processing


Wet processing is a relatively new method for removing the coatings around coffee beans. In this way, the quality of Brazilian coffee is cleaner, more beautiful and more fragrant. Compared with dry processing, wet processing only accounts for a small percentage of the overall level in Brazil.


Semi-wet processing


It is the process where the coffee cherries are peeled and dried while still having a slimy layer. This mucilage has a sweet, honey-like taste on the seeds. Therefore, many people also call this processing honey. As a result, creating a cup of coffee that has both the flavor characteristics of dry and wet processed coffee. It has the natural sweetness of dry cooking, but has some mild acidity of wet cooking.


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