Brazilian Arabica is the best coffee beans one can taste. Well managed, Brazilian coffee can’t be outmatched by any other in the world!
Of the two main types, Arabica and Robusta, the first one is the best tasting option by far.
Grown in higher elevations, Arabica is a smoother type of coffee.
Within the Arabica type produced in Brazil, you can also classify it by region and, at the end of the process, by roasting degree.
Region by region, the production and climate conditions will affect the final quality as well. Brazilian coffee producers from my area (and others) are always very careful with production quality, but, unfortunately, and agriculture being a weather dependent system, not everything is under control.
Fallen or Not Fallen; That is the Question
To achieve the best coffee beans, the first thing a coffee producer here in Brazil is always worried about is not letting coffee beans fall and rest on the bare ground.
From a manual harvesting point of view, the ideal situation is to strip the ripe (to slightly over ripe) coffee beans from the covered ground and pick and clean them up quickly to send over to the drying system (natural or mechanic).
Naturally, that can’t be achieved all the time. Once, because the coffee doesn’t stay there waiting for us to collect it during work hours and it falls on the ground 24 hours a day. Secondly, because it is impossible to raise the whole farm areas at the same time.
On a mechanical harvesting scenario, similar variables also apply. It simply isn’t economically viable to collect it all at once. And, from a harvesting point of view, when the machine passes through, some of the coffee also falls on the ground and will only be able to be picked up on a re-pass.
All this is to explain that “ground-fallen” coffee, due to humidity, has worse, more acid taste and, although not desirable, it is unavoidable and will be marketed at a lower price.
Every farmer will harvest different qualities of coffee every year, and all that will be marketed for different uses and destinations.
The great thing about Brazilian coffee is that we produce and market a great variety of types and roasts.
Careful, and just a bit educated, buyers, or a reliable dealer, will be able to find their way around. You can also stick to a well-known brand if you want, but I strongly recommend experimenting. If not for anything else, just for kicks. And don’t forget:
Grinding and brewing also come into play. More about this on future proper articles.
And – Hey! – Don’t just try the Brazilian options! Please take my word just as a leading windsock.
I advise you to experiment all possible types to confirm that Brazilian coffee is just the best coffee beans in the world like I say. 😛
Basically, with sub-degrees, there are three general types of roast:
- Dark (like Starbucks)
Light is smoother and has more caffeine; dark is more bitter with less caffeine. None is better than the other.
It’s simply a matter of taste, and you should try them all to see which fits you better. I prefer medium and very sweet (forgive me, fundamentalists).
I cannot avoid commenting that from all of Brazil’s great coffees, the best coffee in the country, to my taste, come from the central-west region of São Paulo, around my town, Garça.
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