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Brazil is famous for its geographical width. The Amazon basin stretches more than a thousand miles, while an endless coastline in the east covers the country. In central Brazil, the Gerrado plateau covers the provinces of Goias, Mato Grosso do Sul, Mato Grosso, Tocantins and Minas Gerais, making it one of the world’s largest coffee producing regions.

Coffee production in Brazil accounts for about a third of all coffee production, making it the world’s largest producer in the last 150 years. Both Arabica and Robusta are grown and the second is known as Conillon, while Arabica is openly dominant with a nearly increased share. 80%.

The overall description is Santos, a brand referring to the port where coffees are traditionally shipped from different regions of the country. Coffees from Brazil were uniquely detailed: NY 2 means “New York 2” and refers to the maximum number of defects allowed under the New York Stock Exchange’s method of calculating defects and is the highest in quality terms.

The screen is 17/18, and it is one of the largest in brazil. It describes a profile of a seriously soft, thin cup cup – it requires a smooth, consistent and clean cup. The most common recycling method used for about 90 percent of Arabica produced in Brazil is an unwashed or naturally known dry process. The entire coffee albumin is first cleaned and then placed in the sun to dry in thin layers in the verandas or dried in drying machines. Coffee plantations in Brazil often cover large areas, needing hundreds of people to manage and manage them and produce large amounts of coffee.

Coffee regions:

Minas Gerais, Gerrado, Sul de Minas, Sao Paolo, Mato Grosso, Espirito Santo, Paraná, Bahia

Types: Mundo Novo, Yellow Bourbon, Caturra, Catuai

Height: Between 600 and 1,300 feet [600 and 1,300 m]

Harvest period: May-September

Annual productivity (60 kg bags):

51,800,000(40,100,000 Arabica + 11,000,000 Robusta)