Approachable and Dependable: Brazil, Carmo de Minas

Region

In the Southeast region of Brazil, nearly 50% of the country’s production occurs in the state of Minas Gerais. Carmo de Minas sits just inside the state, producing coffees at elevations between 900 and 1500 meters. The micro-region is known for its rugged terrain, fertile lands, and sunny & mild temperatures with rainfall taking place intermittently throughout the year. Coffees out of this region tend to have a low to medium acidity, full body, and a flavor profile that feels familiar and approachable.

Varietal

The development of the Yellow Bourbon varietal dates back to the late 1800s. The Yellow Botucatu was derived from the crossing of the Typica and Bourbon varietals, which were prominently used at the time. These yellow fruit piqued the curiosity of many farmers but didn’t show much production potential.

In Sao Paolo, Brazil around the 1930s, a bourbon plant producing yellow cherries was discovered. It’s believed that this Yellow Bourbon varietal was the result of breeding both the Yellow Botucatu and Red Bourbon varietal. In the cup, we experience a smooth, sweet body with notes of dried fruit and pleasant citric acidity.

History

Coffee production in Brazil began sometime around the 18th century with most of the cultivation occurring in the Northern region, in the state of Para. Coffee production spread rapidly in the 20th century with production starting up around southern Minas Gerais and the states of Sao Paulo.

Brazil has been the world’s number one coffee-producing country, now standing against Colombia and producing some of the best coffees in the world. With the growth of specialty coffee in Brazil, more small producers are taking innovative steps towards coffee production, sustainability, and remaining competitive. With many more consumers leaning towards higher quality coffees, Brazil’s specialty coffee industry has much more room for growth and potential.

Processing

Brazil employs the natural process for a majority of its production due to its abundance of sunlight and scarce rain. These conditions allow for long drying periods. The natural process helps maintain the complexity and terroir of coffees from Brazil. Cherries of different maturity levels are harvested together, set out to dry on patios, and are carefully attended to and moved around to avoid the risk of over-fermentation. These coffees are sweet, with a clean chocolatey profile and a big body.

How We’re Using & Roasting This Coffee

For the folks that want a lower perceived acidity in the cup, a coffee that tastes like coffee, or just a great base option in a blend – this is your green! Bryant likes to roast this offering at the lighter end of a medium roast for drip, and we’re commonly using as a base component in blends. You’ll find it in our Espresso Blend, where it provides foundational notes and a great tactile experience.