New(ish) Methods in Brazil Coffee Production


By and large, Brazil must innovate in their coffee production techniques; they can’t afford not to. The price one would need to produce coffee in Brazil as it is picked and processed in Ethiopia, or Kenya, or Guatemala, or Sumatra, would be far higher that the quality of the cup is truly worth. There is simply not the available low-cost labor to do this job in most coffee areas of Brazil, nor willing workers. Fortunate for laborers, they have options.

I Found the Future in Brazil (and now I feel like crying)


Is the Brazil of today, where coffee is becoming increasingly technified, the future of coffee in the Americas? What is pushing farmers in Brazil away from hand labor toward machine-based picking and processing? And what is the impact on quality of machine-harvested coffee?

Brazil is a vast and varied nation, which holds true in terms of its coffee production. From Cerrado to Bahia, Sul de Minas to Matas de Minas to Mogiana, there are different challenges that the landscape and climate bring to coffee growing.

Oh Nuts


 One question that we get quite a bit via the forum and otherwise is; What are some coffees with a nutty flavor profile? There are definitely coffees that have more of a nutty taste to them, but it would be very helpful to identify some specific types and/or reasons for this nuttiness.

Jan - Feb 2003: Brazil-O-Rama

Wed, 2003-01-01

Brazil - O - Rama
Known more as the reigning giant of coffee production for the past 100 years, Brazil has changed its tune recently. With the serious challenge for low-price, low-grade coffee being entered by Vietnam, Brazil has begun to emphasize quality coffees from distinct micro-regions and smaller farms. Brazil still produces more coffee, arabica and robusta combined, than any other nation on earth. But producers are learning that coffee drinkers don't buy coffee because it was the cheapest to produce. They buy it because it of cup quality.

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