Brazil

Brazil produces about a third of the world's coffee. Much grows between 800 and 1,300 m, and the harvest goes from April or May to September.

Here it commands the natural process and the natural decoupling (natural pulse), although there are also washing. The typical result is a round cup: nuts, chocolate, candy, little acidity and a lot of body. That's why it's the basis of so many espresso blends.

• Closed Mineiro: designation of origin, from 800 m.
• Sul de Minas, Mogiana and Chapada Diamantina: other areas of Arabic under their own name.
• Espírito Santo y Rondônia: robusta, which is called conilon.

Brazil is also a land of varieties. Mundo Novo, Caturra and Maragogipe appeared here, and Catuai was born at the Agronomic Institute of Campinas.

It goes very well in espresso, moka and French press, and with milk. A city + or full city enhances its sweetness without covering the origin. If you like unmarked coffee, this is your place.