Brazil

Brazilian coffee thrives at altitudes between roughly 600 and 1,200 metres in regions like Minas Gerais and São Paulo, where a warm tropical climate and distinct wet and dry seasons nurture beans that develop smooth, nutty and chocolatey flavors. The country’s immense size creates a mosaic of microclimates and processing methods, from sun-dried natural coffees in the Cerrado to pulped naturals and fully washed lots in the south and southeast. Despite being the world's largest producer, many farms remain family‑owned and focus on quality-driven practices, yielding single-origin coffees that showcase Brazil's diversity and offer both affordability and distinctive character.