The methods in which Brazilian coffee is produced varies between regions. The natural method (i.e. the drying technique) is one of the oldest methods of production in Brazil and involves leaving the coffee to dry in an un-pulped cherry – resulting in fruity, sweet and fermented flavours. This method is used for most of the Arabica coffee produced in Brazil. Farmers have to be careful when using this method, though – if they forget to regularly turn the cherries, undesired flavours will begin to emerge. Brazil’s pulp-natural method, however, is a more recently used method of Arabica coffee production that’s increasing in popularity. This involves the skin being removed, thereby creating a more aromatic and superior quality coffee.
Brazilian coffee plantations are now smaller and more specialist due to farmers receiving higher wages. This allowed farmers to shift their focus from producing coffee in quantity to focusing on quality. This has certainly paid off within the region, as Brazil is also known to be one of the largest nations of coffee drinkers in the world. Brazil is also now known as a speciality coffee producer, with countries such as Belgium and Italy being amongst the many countries who purchase Brazilian coffee beans in their local supermarkets.
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*Stats taken from worldatlas.com.