Coffee Origins - Brazil

by Matthew Kellso August 10, 2019 3 min read

Coffee Origins - Brazil

Brazilian Coffee History & Geography

Welcome to our series of articles about different coffee origins.  These articles will be used to help you when purchasing our fresh roasted coffee beans.  We do not intend to tell you everything that you ever wanted to know about coffee growth in that country.  In fact, I can't even promise that the information here will apply specifically to our current coffee offerings.  However, we work hard to have a wide variety of coffees from a broad number of origins and these articles are designed to help you know key information about the coffee growth in those origins.  These articles will include 5 major categories of information as highlighted by the sections below.

The Coffee Song

Frank Sinatra recorded a song in 1946 titled the coffee song but has become lovingly referred to by its repeated line, "They've got an awful lot of coffee in Brazil."  I have to say in many cases the item that is the most popular is not always the best.  However, Brazil's success in the coffee industry for hundreds of years has only helped them elevate their game.

Brazil’s Coffee History

Coffee has been grown in Brazil for over 300 years, and for the bulk of that time, it has been the worlds #1 coffee producer.  From the early 1800s to the early 1900s, Brazils share of the world coffee market grew from 30 percent to a whopping 80 percent!  However, in the wake of 2 World Wars and a global Depression, this massive imbalance in the coffee world would prove to be quite unstable.  A massive surplus of Brazilian coffee led to the government burning 78 million bags of coffee in an effort to increase demand for their product, and therefore raise the price of coffee.  These efforts were largely unsuccessful. 

In the decades that followed, the production and price of coffee stabilized in Brazil, thanks to international agreements and a carefully designed quota system.  While Brazil maintained the majority of worldwide coffee production, very little was done to improve the quality of Brazilian coffee.  For decades, Brazil exported a high volume of questionable coffee. 

Current Coffee Growth in Brazil

Thankfully, in the last 25 years, Brazilian farmers have sought to improve their methods for growing, processing, and selling their coffee beans.  From changes in growing regions and altitude to the privatization of roads and single-origin offerings, there is much to be optimistic about in the world of Brazilian coffee.  As the world of coffee agriculture has grown and changed, Brazil is striving to keep up, and while there is still a great deal of average coffee coming out of Brazil, it is getting much easier to find quality beans among the quantity.

Brazilian Coffee Flavor Profile

The most common and high-quality Brazilian coffees are frequently low in acidity, heavy in body and sweet to the taste.  Like many Latin American coffees, they display a common and widely enjoyed rich chocolate and nutty flavor. Excellent for Espressos. 

Our Current Favorite Coffee Farm in Brazil

While Brazil is one of the worlds largest coffee producers, it often doesn’t have a reputation for quality production. At Sagebrush Coffee, we make sure to choose Brazilian coffees from farms that grow, pick, and process the highest quality coffees, such as our coffee from the Fazenda Do Salto estate

Statistics on Brazil

I think it's my statistics focus in college that makes this information fascinating to me.  Feel free to ignore it if it doesn't matter to you.

 Description

Statistic

Area (km2)

8,514,879

Population (million)

209.3 million

Coffee Production

6.27 Million pounds

 

Carlos H.J. Brando. “Brazil.” Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry. Edited by Robert W. Thurston et al., Rowman & LIttlefield, 2013, pp. 1162-166.

Hoffman, James. The World Atlas of Coffee.  From Beans to Brewing-Coffees Explored, Explained and Enjoyed. Firefly books, 2014.

 

 

 

 

Matthew Kellso
Matthew Kellso



Also in Sagebrush Coffee Education

Washed-Coffee: The Most Popular Processing Method
Washed-Coffee: The Most Popular Processing Method

by Zoe Maiden October 18, 2019 3 min read

     When you purchase a bag of coffee (preferably from Sagebrush), you will notice three primary descriptors: the roast profile, flavor notes, and processing method. The processing method is a factor that is relatively unknown and often overlooked by coffee consumers, yet it is critical to the overall flavor profile of coffee. In a brief description, a processing method refers to the technique used to transform a ripe coffee cherry into the green coffee exported to roasters. How coffee is plucked, washed, and dried will influence the mouthfeel, aroma, and taste. There are three processing techniques coffee producers use: Natural (or dry), Honey (or pulped natural), and the widely popular, Washed (or wet) process. Today, we will further discuss the washed processing method.
Read More
Ethiopia: A Guide to My Favorite Coffee Origin
Ethiopia: A Guide to My Favorite Coffee Origin

by Matthew Kellso October 03, 2019 5 min read

As some of you may know, Ethiopian coffees are always my favorite. A dry-processed, fruit-forward Ethiopian bean is always a winner in my book. For many years, they have been the world's best-reviewed single-origin premium coffee beans. As the 5th largest coffee producer in the world, Ethiopia has mastered the art of harvesting and processing the beans, and the flavor profiles are perfectly complex and delicious.
Read More
Honey-Processing: Turning Coffee Into a Confection
Honey-Processing: Turning Coffee Into a Confection

by Zoe Maiden September 26, 2019 3 min read

Someone once said that "the best things in life never come easy." These words stand true for many things, including the coffee bean. Like wine, coffee has a variety of nuances when it comes to flavor, aroma, and body, and these characteristics are based on multiple factors. From the crop to the cup, the simplest adjustment to any of the steps in-between can create a diverse drinking experience. The primary way coffee flavor is distinguished is how it is processed after the initial harvest.  One of the less well-known, but most successful ways to process coffee is called the "honey process."
Read More

Join Our Over 10k Subscribers!

Coffee Grinds Explained

We currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse, recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt, recommended for Metal Kone filters, Flat bottom brewers including Kalitta, Cloth filters

Fine:  Slightly finer than table salt, recommended for V60 pour overs, Cone filter coffee pots, Moka Pot, Aeropress.

Extra Fine: Like powdered sugar, recommended for Espresso.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.