A Journey Through Brazil's Diverse Coffee Landscape
We sat down with our Head of Coffee Anthony, after his recent trip to Brazil to talk about the people, farms, and coffees that make this producing country so important.
Q: What was the purpose of this trip to Brazil? What were you hoping to achieve there?
The main reason for the trip was to visit some of our producers, to see their facilities and mill. One of these was Rancho Fundo, a mainstay in our Rose Street and All Time Blends. Beyond that, we travelled around to meet farmers and get a real sense of what’s happening on the ground.
It’s one thing to read reports about droughts, frosts or yields, but seeing it firsthand gives you a much deeper understanding of how the harvest is shaping up and what the year ahead might look like.
Q: What makes Brazilian coffee special or unique?
The sheer size and scale of production in Brazil is incredible. Some farms there produce more coffee than entire countries do. And it’s not just the scale – it’s the precision. You can think of it a bit like giant wheat farms in Australia with the latest high-tech equipment; Brazilian farms can be just as advanced.
Another thing that makes Brazilian coffee unique is its processing. Every coffee is essentially “twice milled”: first at the farm, then again by the exporter before it ships. Of course, not every farm is huge or high-tech, but in general, Brazil leads the way in terms of technology and efficiency.
Q: What’s something you wish coffee drinkers knew about Brazilian coffee?
That it doesn’t all taste like chocolate and nuts. Depending on the region, the flavour profiles can be vastly different.
One of my favourite regions is Mantiqueira, in northern Minas Gerais. The farms there are small, terraced, and often hand-picked, and the coffees are incredible – sweet, complex, and full of acidity. If you were standing on one of those farms, you’d think you were in Colombia or Mexico. Coffees from Mantiqueira are by far my favourites from Brazil because they’re so much more complex than what people typically expect.
Q: What do you enjoy about working with Brazilian coffee producers?
On this trip I was able to meet a lot of producers directly. Over the years, I’ve found Brazilian farmers to be very savvy businesspeople, and also incredibly warm and welcoming.
Wherever you go, there’s pão de queijo — little cheese breads — big wheels of cheese, and, of course, barbecue. The hospitality is amazing, and there’s a real pride in their food and their products. They truly believe what they produce is the best, and they put genuine care into making it so.
Q: What have been your favourite Brazilian coffees we’ve used at Industry Beans?
Mantiqueira coffees, without a doubt. They consistently bring the kind of complexity and vibrancy that surprises people who think all Brazilian coffees taste the same. They’re really exciting to work with.
Q: Where do you see Brazilian coffee production going in the future?
Brazil is always at the forefront of what’s happening in coffee because of the technology they use and the scale they operate at. A big change I noticed on this trip is a shift in mindset: farmers are now talking a lot about regenerative agriculture. They’re realising that by looking after the soil, they can keep producing quality coffee long into the future.
At the same time, climate change is a huge challenge. Because so many farms are at lower altitudes, they’re among the first to feel rising temperatures. Droughts are becoming more frequent, and in response, irrigation has grown rapidly. A few years ago, maybe 5–10% of farms were irrigated.
Now in some regions it’s closer to 80%. It raises big questions about water use in the long term, but it shows how proactive Brazilian farmers are in adapting. They’re constantly finding ways to stay ahead and keep producing some of the world’s best coffee.
Keep an eye out for our upcoming coffee releases, where we will be bringing you some exceptional Brazilian varietals.
