SOUTH AMERICA

South American coffees have lower growing elevations available for production and also utilize a “dry” processing method for harvesting the seeds. Brightness and complexity are often lower while sweetness and viscosity are accentuated. Brighter and more complex profiles are available from higher elevations using washed method.

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Brazil is far and away the largest producer of arabica coffees, growing about a third of the world’s supply and more than four times as much as the second place producer.  This scale results from the rich red clay soil, ideal climate and huge area under cultivation.  In all of this quantity is a wide array of qualities, processing methods and plant varietals.  Brazilian coffees are generally grown at lower altitudes, which results in lower levels of acidity and coffees that are often full bodied, sweet and nutty.  These characteristics make for great for espressos and amazing full bodied brews.