Coffee production dominates agricultural activity in Guaxupé, a municipality in the south of Minas Gerais, and for a good reason. The high altitudes and micro-climate here are ideal for growing specialty coffee, with noticeably cooler temperatures than the rest of the region, averaging about 68ºF (20ºC). Additionally, distinct wet and dry seasons stimulate coffee production and encourage the use of natural processing methods. Around 30% of Brazil’s Arabica production comes from Sul de Minas, and the region has earned a reputation for consistently delivering high quality coffee.
The Cooxupé cooperative is one of the biggest coffee cooperatives in the world. It connects over 16,000 members, of which 95% are smallholder farmers, throughout more than 200 municipalities. The cooperative, founded in 1937, has since come a long way from its beginnings as a key coffee exporter in the region.
Today, Cooxupé also offers soil analysis laboratories, geographic data geoprocessing, and more to support its members in sustainable agribusinesses. Cooperatives play a fundamental role in facilitating Brazil’s agriculturally dependent economy, and it’s important to Cooxupé that they empower better development and results through cooperation.
With its ample sunlight Brazil often relies on the natural process to manage vast quantities of harvested cherries. The pre-drying process occurs under the sun for 2 to 7 days or more (farmers favor full sun-dried coffee processing whenever possible) and is finalized in mechanical driers, followed by 30 days of resting in wood boxes to homogenize the dry coffee.
The strictly soft raw coffee beans in this lot were sorted through standardized screens to retain green coffee beans size 14/16.
It’s hard to summarize a coffee origin like Brazil. The USDA forecasts Brazilian coffee production to be ~66.4 million 60-kg bags for the 23/24 coffee crop year. This staggering volume ensures that 1 in 3 cups of coffee are from Brazil.
Since the 1800s, Brazil coffee has dominated the coffee trade. Brazil has been a top producer of both Arabica and Robusta coffee, with an immense range of flavor profiles and processing methods.
FLAVOR: Cocoa Powder, Granola, Roasted Almond, Citrus
BODY: Light
ACIDITY: Medium
PROCESS: Natural
MOISTURE: 10.10%
ROAST PROFILE: Espresso, Dark or Medium
ORIGIN: Brazil (South America)
