Green Coffee Bean from Brazil

History

Coffee was introduced to Brazil in the early 18th century and became a dominant crop by the 19th century. By the early 1900s, Brazil had already become the top global producer. Over the decades, the industry transformed from labor-intensive colonial plantations to modernized mechanized farms, particularly in the southeast. State-driven research and infrastructure investment further consolidated Brazil’s leadership in the global coffee market.

Production Regions

• Minas Gerais (Southeast): The largest coffee-producing state, responsible for over 40% of Brazil’s output. The Sul de Minas and Cerrado Mineiro regions are especially known for high-quality Arabica beans due to their elevation (800 to 1,200 m), distinct wet/dry seasons, and well-drained latosol soils.
• Espírito Santo (Southeast): Brazil’s top Robusta (Conilon) producer. Farms here are typically smallholder-based and located at lower altitudes (100 to 400 m), favoring the warm and humid coastal climate. The northern region of the state is central to Robusta cultivation.
• São Paulo (Southeast): Historic coffee hub and still a major producer of Arabica, especially in the Mogiana region, which shares terroir with southern Minas. The region features hilly terrain, well-distributed rainfall, and long harvest periods.
• Bahia (Northeast): A newer yet rapidly growing production zone using irrigation and modern cultivation techniques. The Planalto da Bahia region (west-central Bahia) produces both Arabica and Robusta under semi-arid conditions with high productivity.
• Paraná (South): Although more vulnerable to frosts, this region grows Arabica in cooler highland areas. It once dominated production until shifting climate conditions reduced output.

These regions are well-integrated with Brazil’s export network, shipping primarily through the ports of Santos (São Paulo) and Vila do Conde (Pará).

Growing Conditions

• Climate: Arabica thrives in elevations between 800 to 1,300 meters with temperatures ranging from 18°C to 23°C. Robusta grows in lower altitudes with temperatures of 22°C to 30°C. Rainfall ranges from 1,000 to 2,000 mm annually with a distinct dry season.
• Soils: Fertile red latosols and oxisols dominate coffee-growing regions, offering good drainage and high organic content. Soil acidity is commonly corrected using lime.
• Irrigation: Most Robusta and some Arabica plantations in Bahia and Espírito Santo use drip or center-pivot irrigation to ensure yield stability.

Harvesting Process

• Timing: Harvest runs from May to September, varying by region and elevation.
• Process: Arabica is often selectively picked in higher-elevation areas, while mechanized harvesting is common in flat or rolling landscapes, especially in Minas Gerais and São Paulo.
• Post-Harvest: Beans are typically processed using dry (natural) or pulped natural methods. Robusta is mostly dry-processed. Beans are dried on patios or in mechanical dryers, then hulled, sorted, and graded before export.

Cultivation Methods

• Farming System: Mix of smallholders and large mechanized farms, many integrated with cooperatives or exporters. Farms use pruning, fertilization, and pest control schedules tailored to varietal and region.
• Pest & Disease Control: Key threats include coffee leaf rust, borer beetles, and nematodes. Farms adopt integrated pest management, agrochemical protocols, and resistant cultivars.

Supply Chain

• Producers: Range from smallholder family farms to large corporate estates.
• Processing & Storage: Initial processing is done on-farm or at centralized stations. Beans are bagged (60 kg jute sacks), stored in climate-controlled facilities, and sampled for quality grading.
• Export Infrastructure: Santos Port in São Paulo handles the bulk of Arabica exports with regular container and bulk shipments. Vila do Conde Port in Pará is increasingly used for Robusta due to proximity to Espírito Santo and northern producers.
• Transportation: Trucks haul coffee to dry mills and ports. Improved road and rail networks support timely delivery and traceability.

Local Logistics

• Internal Transport: Coffee is trucked from farm to dry mill, then to port. Storage cooperatives and exporters maintain cold and ventilated warehouses.
• Traceability: Most major exporters comply with digital traceability and QR-code systems for export markets.

Regulations and Certifications

• Regulated by Brazil’s MAPA (Ministry of Agriculture) and CONAB (National Supply Company), which ensure quality and phytosanitary standards.
• Certifications include: UTZ and Rainforest Alliance for sustainability, Fair Trade for social impact and BSCA (Brazil Specialty Coffee Association) certification for premium lots.

Quality Standards

• Moisture: ≤12%
• Defects: Based on SCAA or Brazilian grading scale (NY2/3, NY4)
• Screen Size: Commonly 17/18 for Arabica export
• Flavor Profile: Arabica – nutty, chocolatey, smooth; Robusta – earthy, strong body

Trade Terms

• Exports (2023): Over 40 million 60-kg bags of green coffee exported
• HS Code: 0901.11 (Coffee, not roasted, not decaffeinated)
• Top Destinations: US, Germany, Italy, Japan, Belgium, and South Korea

Environmental Impact

• Deforestation: Historical issue in Atlantic Forest; now addressed by zoning laws
• Water Use: Improved with drip irrigation and water recycling
• Agrochemical Use: Monitored, but pesticide residues are a concern in some regions
• Climate Vulnerability: Droughts and frosts increasingly affect yield consistency

Social Impact

• Employment: Provides jobs to over 8 million people across the value chain
• Smallholder Inclusion: Strong cooperative networks (e.g., co-ops in Sul de Minas) assist with inputs, marketing, and certification
• Labor Rights: Improved through certifications and government inspection systems
• Rural Development: Coffee income supports schools, health, and local infrastructure

Uses

• Roasting: Most Brazilian exports go to roasters for retail or foodservice use
• Blending: Widely used in espresso and supermarket blends for balance and price
• Soluble Coffee: Brazil is also a key supplier of Robusta for instant coffee production