Collection: Brazil

Brazil's coffee industry adopts efficient methods to maintain its large-scale production. Strip picking, either by hand or mechanically, is widely used to minimize labor costs and increase yield. The process involves collecting cherries by ripeness rather than cherry-by-cherry. Brazil's processing methods, such as Pulped Natural and Natural, are tailored to productivity, climate, and desired profile. The pulpy notes from these methods contribute to Brazil's classic coffee profile with chocolate, nut, and coffee-cherry notes. The Natural coffee Coffee Bros. sources from Brazil are specially prepared by picking ripe cherries and drying them on patios.

In Brazil, some of the most common coffee varieties include Bourbon (including Yellow Bourbon), Catimor, Catuai, Caturra, Maragogype, and Typica. These varieties, along with other mutant-hybrids and cultivars, have originated in Brazil and have since spread to coffee-growing countries worldwide.

In Brazil, some of the most important coffee-growing regions include Bahia, Espírito Santo, Minas Gerais (which includes Carmo de Minas, Cerrado Mineiro, and Sul de Minas), Nambuco, Paraná, San Janeiro, and São Paulo (including Mogiana). These regions are known for their diverse landscapes and microclimates that support coffee production.

Brazil's coffee harvest period typically occurs between April and September, with some regions such as Espírito Santo harvesting between October and December.