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Brazilian Coffee
No one knows exactly how or when coffee was discovered, though there are many legends about its origin. Botanical evidence indicates that the Coffee arabica originates from the plateaus of Ethiopia, where the fruit was consumed as meal, tea, and alcoholic drink. Historical records point to Yemen, in the year AD 575, as the first Arab region to receive coffee seeds. In the fourteenth century, the drink acquired form and taste as it is known today.
The coffee plant is an evergreen shrub, classified under the genus Coffea, and part of the botanical family Rubiaceae. There are several species of Coffea, the finest quality being Arabica, which makes up approximately 70% of the world's coffee production. From all the Coffea species, only arabica is self-fertile, and therefore can be self-pollinated. Genetically Arabica is the only species with 44 chromosomes of Coffea. Chemically, Arabica’s caffeine content varies from 0.9 to 1.7% of each bean’s volume. It is sensitive to hot and humid conditions and grows at altitudes of 600-1200 meters.
Since Coffea grows in tropical and equatorial regions where it is always spring or summer, it’s not a change of climate, but rather the beginning of the rainy season that triggers Arabica plants to flower, fragrant and white. Eight or nine months after flowering comes the fruit: deep red, shiny and plump like cherries, each containing two Arabica seeds, or beans. With rain, the fruit flourishes, and a careful harvesting process begins. Since ripe and unripe fruit can occupy the same plant, precision harvesting is critical.
Arabica beans are fairly flat and elongated, with a sinuous groove. The coffee bean is the seed of the coffee plant, found inside a red fruit often called the cherry. Each cherry contains two seeds (beans) surrounded by a membrane called the parchment, and a layer of sweet pulp. Arabica grown at higher altitudes is associated with the emergence of higher quality characteristics during roasting. Arabica can present several shades of green color.
Just like wine, the taste of coffee reflects the geographic region in which the beans have been grown. Arabica beans tend to have a sweeter, softer taste, with tons of sugar, fruit, and berries. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity. Artisan coffees are generally made from the arabica variety of bean, which has a more balanced taste that is sometimes called “winey” or “soft.” Because so many factors influence the final taste of coffee, it’s hard to generalize about specific regions.
Brazil is the largest premium coffee supplier in the world. Our special beans become Gourmet Coffees worldwide. Gourmet coffees have softer flavor and aroma, as a result of special selections of grains and controlled roasting. It is also possible, in a certain level of Gourmet Coffees, to perceive fruity notes, chocolates, and nuts. They are comparable to the finest wines, the grand cru, rarer and more exclusive, fine, and high-quality tastes.
Braver exports Brazilian Coffee sustainably produced in the Southeast region of Brazil, more precisely in the south of the state of Minas Gerais at an altitude of 1250 meters. We supply 100% Arabica Coffee Beans only, roasted, unroasted and even coffee capsules upon request.
The coffee plant is an evergreen shrub, classified under the genus Coffea, and part of the botanical family Rubiaceae. There are several species of Coffea, the finest quality being Arabica, which makes up approximately 70% of the world's coffee production. From all the Coffea species, only arabica is self-fertile, and therefore can be self-pollinated. Genetically Arabica is the only species with 44 chromosomes of Coffea. Chemically, Arabica’s caffeine content varies from 0.9 to 1.7% of each bean’s volume. It is sensitive to hot and humid conditions and grows at altitudes of 600-1200 meters.
Since Coffea grows in tropical and equatorial regions where it is always spring or summer, it’s not a change of climate, but rather the beginning of the rainy season that triggers Arabica plants to flower, fragrant and white. Eight or nine months after flowering comes the fruit: deep red, shiny and plump like cherries, each containing two Arabica seeds, or beans. With rain, the fruit flourishes, and a careful harvesting process begins. Since ripe and unripe fruit can occupy the same plant, precision harvesting is critical.
Arabica beans are fairly flat and elongated, with a sinuous groove. The coffee bean is the seed of the coffee plant, found inside a red fruit often called the cherry. Each cherry contains two seeds (beans) surrounded by a membrane called the parchment, and a layer of sweet pulp. Arabica grown at higher altitudes is associated with the emergence of higher quality characteristics during roasting. Arabica can present several shades of green color.
Just like wine, the taste of coffee reflects the geographic region in which the beans have been grown. Arabica beans tend to have a sweeter, softer taste, with tons of sugar, fruit, and berries. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity. Artisan coffees are generally made from the arabica variety of bean, which has a more balanced taste that is sometimes called “winey” or “soft.” Because so many factors influence the final taste of coffee, it’s hard to generalize about specific regions.
Brazil is the largest premium coffee supplier in the world. Our special beans become Gourmet Coffees worldwide. Gourmet coffees have softer flavor and aroma, as a result of special selections of grains and controlled roasting. It is also possible, in a certain level of Gourmet Coffees, to perceive fruity notes, chocolates, and nuts. They are comparable to the finest wines, the grand cru, rarer and more exclusive, fine, and high-quality tastes.
Braver exports Brazilian Coffee sustainably produced in the Southeast region of Brazil, more precisely in the south of the state of Minas Gerais at an altitude of 1250 meters. We supply 100% Arabica Coffee Beans only, roasted, unroasted and even coffee capsules upon request.