Brazilian Coffee Combines Quantity with Quality

From what nation does the lion's share of coffee come? For the answer to that question, we have to look to South America, in particular Brazil, which produces approximately 35 per cent of the total world-wide crop. Before World War Two, the percentage was even higher when as much as 50 percent of world's total was cultivated in that country before the great market crash of the 1990s. But even now the country's effect on world-wide prices is enormous, contributing significantly to supply and demand conditions in the marketplace.

To classify Brazilian coffee is not easy, however. There are many different types of Brazilian coffee, each with a subtle nuance of taste depending on the region in Brazil from where it originates. Coffee is grown in most of Brazil's 21 states, of which five -- Parana, Sao Paulo, Minas Gerais, Esprito Santo and Bahia -- account for the majority of output. Chances are when you purchase a coffee blend over the counter here in North America, you are drinking coffee that comes (at least to some extent) from somewhere in Brazil.

Organic and fair trade coffee is available from Brazil. The Coffee Companion by Jon Thorn lists two examples, those being from Poco Fundo and Bleu de Brasil. But the very best of Brazilian coffee may be hard to find in North America since Brazil is the largest coffee consumer after the United States itself, and many of the very best of Brazilian coffees are drunk by the inhabitants themselves, who have become increasingly sophisticated in their coffee habits.

Besides arabica coffee, the country also produces some fine examples of robusta, which is often used as a filler for other coffee brands and is also used as the basis for many instant coffees. Traditionally, most of Brazil's crop of coffee was blended, but of late it is being used in many fine specialty coffees that are now finding themselves on the market.