This Brazilian coffee comes from the area around Guaxupé, located in the south-western part of Minas Gerais, with a total area of just over 300 sq. Km. We find it about 280 km north of Sao Paulo. The source of livelihood is primarily coffee growing in this area.
A little of the history of coffee growing in Brazil
At the beginning of today’s coffee power, the only person once stood. He was Portuguese soldier Francisco de Mello Palheta, who sneaked coffee from French Guinea to Brazil. At that time, the year 1727 was written, and the Brazilian coffee adventure started slowly. It was then that Palheta did not know that Brazil would be one of the biggest coffee superpowers, and certainly did not know that espresso, as we know it, will be given a characteristic flavor, especially with Brazilian coffee.
General information about Brazilian coffee
As Brazil has its huge area occupied by three climatic zones (mild, subtropical and tropical), there is really a lot of space for growing coffee.
Interestingly, while top-quality Central American coffee is produced at high altitudes, Brazil is not that far. A great deal of coffee is grown here in the 600-1200 m above sea level. The lower altitude in the resulting cup shows a lower acidity, and when we add decent creamy produce and a sweetly sweet flavor profile, you will understand why it is so popular. As in espresso, to which he inherently belongs, he finds his place in virtually every way of preparing coffee.
The screen is the size of the grain, with the 17/18 and 19 sizes being the top. The size of the grain is an important measure of quality because the best ripe and therefore larger grains are the taste. We recommend espresso.
Cup: Sweet, honey, with a touch of milk chocolate. Very pleasant, harmonious and balanced with minimal acidity.