Origins
Coffee regions of Brazil: a buyer's guide
Brazil is the world's largest coffee producer, but each region gives a different cup. Here is what importers and roasters can expect from the origins we source from.
Six regions. One tradition.
Minas Gerais
The country's largest producer, balanced-body Arabica.
Cerrado Mineiro (Minas Gerais)
High plateau at roughly 800–1,300 m with a well-defined dry season. Mechanised farms, consistent naturals and pulped naturals with chocolate, nutty and sweet notes. Brazil's first coffee region with a Designation of Origin.
Sul de Minas (Minas Gerais)
Brazil's largest Arabica area, with rolling hills between 900 and 1,300 m. Reliable volumes of Arabica 16/18 with caramel and chocolate profiles, plus a growing number of specialty lots.
Mantiqueira de Minas
Mountain farms up to about 1,450 m, mostly small producers and hand picking. A source of award-winning specialty microlots with floral and fruity complexity.
Mogiana (São Paulo / Minas Gerais)
A historic region with naturals known for sweetness, fruit and medium body — a classic espresso base.
Espírito Santo
Brazil's main Conilon (Robusta) state at lower altitudes, with Arabica in its mountain areas. Conilon offers intense body for blends and soluble coffee.
Bahia — Chapada Diamantina and Planalto
Highland Arabica, including washed and pulped naturals with clean, citric profiles, and irrigated western plateau farms delivering consistent volumes.