The Brazilian Coffee Experience

Frank Sinatra upheld Brazilian coffee to the airwaves when he sang, “They’ve Got an Awful Lot of Coffee in Brazil”. As the world’s largest producer with around 25% of the world’s supply of coffee, Sinatra’s song makes sense as they’ve truly got to find some extra cups to fill.

From the subtle introduction by Francisco de Mello Palheta in 1727, Brazilian coffee is now far from restrained as the country is now becoming a substantial tool in the headway of specialty coffee industry. The beans are grown mainly in Parana, Espiritu Santos, Sao Paulo, Minas Gerais, and Bahia.

With all the variety of coffee beans served in various coffee houses, what makes Brazilian coffee so distinct? Why should Brazil be tagged to stand out from all the rest while the others are banded together in comparison? Well, the country is a massive manufacturer so it would follow that they also produce a wide variety. Then every confusion makes sense.


The Taste of Brazilian Coffee

The peculiarity of a Brazilian coffee bean served in your table can truly be an exceptional cup experience. Physically, most of these beans are soft and medium in size with about 2% of milk in its composition. Brazilian natural or those beans that are naturally pounded have a hefty bulk and an evident peanut-like quality that gives them an immense vote in the industry of espresso making.

Compared to their South American region counterparts, the Brazilian coffee brew tends to dawdle in the mouth and then leaves a nice bittersweet chocolate aftertaste.

Gone were the days when Brazilian coffee was limited to coffee blending. Now that they are not sold pre-blended, we now have the option to roast them properly to intensity their already sundry composition. Yet if we still prefer the customary, then we can simply blend it altogether to realize that richer, smoother and darker espresso blend.

Is Brazilian coffee all just about the lingering effect it leaves on the mouth? We take or drink something not only because it tastes good. Often, we patronize something because we after all want to drink, eat and live healthy. As for the health buffs out there, The Brazilian Journal of Infectious Diseases produced an article stating that coffee has he patoprotective benefits in Brazilian patients with chronic hepatitis C even in lower consumption than in American and European population.


Over time, it has been widely deliberated that coffee has a budding role as a hepatoprotective substance for chronic liver diseases. Taken from journal’s abstract, the study’s main aim was to evaluate the effect of coffee intake regarding clinical, biochemical tests and liver biopsy data in treatment naïve patients with chronic hepatitis C. One hundred and thirty-six patients with chronic hepatitis C, diagnosed through liver biopsy, or by means of clinical, ultrasound or endoscopic signs of cirrhosis, were assessed by determination of biochemical tests, metabolic and morphological alterations. Food frequency was scrutinized by using a structured questionnaire. Coffee intake represented more than 90% of the total daily caffeine, and the 75th percentile was 4-Brazilian coffee-cup/day (≥255 mL/day or ≥123 mg caffeine/day). In conclusion caffeine consumption greater than 123mg/day was associated with reduced hepatic fibrosis.

Now Your Turn

The next time you order something brewing on your coffee table, do remember all these benefits. Since most espresso coffees are a very dark-roasted Brazilian coffee, then most likely you have already enjoyed a taste of this cup. So whether you want it instant, blended, or you want it espresso, just ask what kind of bean they’re using and if it’s Brazilian coffee, then just sit back and expect to have an enjoyable lot.

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