브라질산 볶은 커피 원두

History

Coffee was introduced to Brazil in the 18th century and became a major economic force by the 19th century. The modern roasted coffee sector emerged alongside domestic consumption trends and the development of specialty coffee markets in the late 20th century.

Production Regions

• Minas Gerais (Sul de Minas, Cerrado Mineiro): Largest and most diverse coffee-growing region; dominant in Arabica production.
• São Paulo (Mogiana): Well-known for balanced flavor profiles; consistent supply for roasting.
• Espírito Santo: Main Robusta (Conilon) region; also supplies beans for roasted blends.
• Bahia (Chapada Diamantina): High-elevation Arabica and irrigated Robusta; emerging specialty hub.
• Paraná and Rondônia: Smaller producers; Robusta and newer Arabica farms expanding.

Growing Conditions

• Altitude: 200–1,400 meters depending on variety and region.
• Climate: Tropical to subtropical; dry harvest seasons with well-defined rains.
• Rainfall: 1,000–2,000 mm/year.
• Soil: Rich volcanic and clay-loam soils; well-drained and fertile.
• Farming Systems: Mix of small farms and large estates; both traditional and precision agriculture practices.

Harvesting Process

• Time: May to September.
• Method: Mostly mechanical, especially in flat areas; selective handpicking in specialty farms.
• Post-Harvest: Natural, pulped natural, and washed processes widely used.
• Drying: Patio and mechanical drying depending on volume and weather.

Cultivation Methods

• Arabica-Dominant: Especially in higher altitudes (Minas, São Paulo, Bahia).
• Robusta (Conilon): Grown in Espírito Santo and Rondônia for strong blends and instant coffee.
• Sustainability: Widespread adoption of traceability, certification, and low-carbon practices.
• Technological Integration: GPS-guided machinery, crop modeling, and moisture sensors in large farms.

Supply Chain

• Flow: Farmer → Cooperative/Trader → Roaster → Distributor/Exporter.
• Roasting: Handled by both large industrial facilities and specialty micro-roasters.
• Domestic vs Export: Strong internal market (~40% consumption); exports of roasted coffee rising.
• Private Labeling: Common for global retailers and hospitality sectors.

Local Logistics

• Roasting Centers: São Paulo, Belo Horizonte, Varginha, Porto Alegre.
• Export Ports: Santos (main), Rio de Janeiro, Vitória, Paranaguá.
• Transport: Efficient logistics for domestic and international markets.

Regulations and Certifications

• Oversight: Ministry of Agriculture (MAPA), Brazilian Specialty Coffee Association (BSCA).
• Certifications: UTZ, Rainforest Alliance, Organic, Fair Trade, ISO 22000, BRC.
• Labeling: Required for roast level, origin, and packaging date for domestic sale.

Quality Standards

• Moisture Content (Roasted): Typically 1.5–2.5%.
• Roast Levels: Light to dark; adjusted for cupping profile and market preference.
• Flavor Profiles: Chocolatey, nutty, mild acidity; fruity and floral in high-altitude microlots.
• Defect Tolerance: Strict for specialty roasts; relaxed for mass-market blends.

Trade Terms

• Exports (2023 est.): ~35,000–40,000 MT of roasted coffee.
• HS Code: 090122 (Roasted, non-decaffeinated).
• Key Export Markets: USA, Argentina, EU, Russia, Japan, Middle East.
• Packaging: 250 g–1 kg retail packs, 5–10 kg café sizes, 60–70 kg bulk for private label.
• Pricing: Competitive for commercial roasts; premium for microlots and origin-certified beans.

Environmental Impact

• Water Efficiency: Mechanical and semi-washed methods reduce water use.
• Carbon Initiatives: Low-carbon coffee programs and renewable energy at roasteries.
• Agroforestry: Adopted in specialty farms for biodiversity and shade regulation.
• Risks: Frosts, droughts, and unseasonal rains pose threats to yield and quality.

Social Impact

• Employment: Major employer in rural Brazil; strong cooperatives and education programs.
• Women in Coffee: Active in quality control, cupping, and processing.
• Farmer Training: BSCA and NGOs offer capacity building in roasting and specialty coffee.
• Community Development: Coffee supports infrastructure, schooling, and healthcare in many regions.

Uses

• Retail Coffee: Whole bean and ground coffee for supermarkets and specialty stores.
• Espresso Blends: Roasted Arabica and Robusta for high-volume café chains.
• Capsules and Pods: Brazil is a major supplier for single-serve systems.
• Artisan Roasts: Microlot and single-origin offerings for cafés and e-commerce.
• Private Label Exports: Growing under European and Asian supermarket brands.