Katy McLaughlin of The Wall Street Journal recently published a profile of Brazilian coffee, and its sudden rise to respectability. Though Brazilian coffee has been produced and exported for a long time, it has always suffered from a reputation of lower quality. As a result, Brazilian coffee beans, for the most part, have been reserved for instant mixes. Brazil’s newly-found status as a coffee powerhouse, however, is not due to any particular magic bean or change in soil; instead, it can be attributed to different roasting techniques.
Compared to the traditionally more respected coffee-growing countries, e.g.: Colombia or Ethiopia, Brazil is much closer to sea level, as it is as low as 3,000 feet above sea level in some regions. Therefore, dark-roasting techniques as practiced at Starbucks and Peet’s are ill-suited for Brazilian coffee beans. Instead, it has been discovered that Brazilian coffees, in general, are better suited in espresso blends, which are more delicately roasted. Read More