#1 – Brazil is the largest coffee producer, consumer and exporter worldwide.
- The first coffee seeds came from French Guiana to Brazil in 1727, as a smuggling product, hidden in a bouquet of flowers.
- The most important cultivation areas are in the southeast of Brazil: Paranà, Sao Paulo, Minas Gerais, Espirito Santo
- In 1845 about half of all coffee beans came from Brazil.
- Brazil has been the market leader since.
- Slavery on the coffee plantations existed until 1888 („Lei Aurera“)
- Today approximately 45 million bags of coffee beans of 60 kg are produced each year.
- Market share of 34 %
- Approx. 80 % Arabica and 20 % Robusta beans.
- In 2017, Brazil had to import 1 million Robusta coffee bags from Vietnam for the first time due to drought
- So the coffee consume of the Brazilians is not a burden for their own Arabica export.
- Taste: sweetish mild and little acidity
- Often mechanical picking and use of pesticides, unfortunately.
- USA & Germany are main customers.
☕ Traditional Preparation
Cafezinho
- Add water of a small coffee cup and 3 tbsp of sugar in a small saucepan.
- Add 1 heaped tbsp espresso coffee powder, leave it for a moment.
- Pour into a small cup through a colador or sieve and drink in one sip.
- everywhere and at any time, whether with friends, relatives or at work.
- sold on the street as well in small plastic cups.
Café com Limão / Limãozinho
- similar to the Mazagran
- Fill a glass to 2/3 with ice cubes.
- Add juice of a lemon in the glass,
- chilled Cafezinho,
- and sugar to taste.
Café com Leite
- similar to café au lait or cafe latte.
- more milk than coffee
- First your cup is filled up with hot milk until you say “stop,” and then your filtered coffee or espresso is added.
Café Pingado
- Café com Leite with less milk
Café de olla
- Bring 1 l of still mineral water together with 5 cloves, 2 cinnamon sticks and peel of half an orange to a boil.
- simmer for 10 min. on a small flame.
- Add 30 g of coffee powder and 60-125 g of brown sugar and bring shortly to a boil.
- Remove the pot from the fire and let it drain for 5 minutes.
- As Café de olla tastes best in cold, fill it with a fine sieve into a jug or bottle and place into the frige.
Coffee
- Agua Limpa (Crema Espresso of the year 2016)
- Finca Fazenda Prima Vera
- Fazenda Nossa
- Fanzenda Reinha
- Yelow Bourbon
- Nossa Senhora
- Fortaleza
- Pure Brasil Mild
- Schümli
- Fazanda Lagoa
- Fazanda Sao Silvestre BSCA
- Santos (raw coffee)
… It is weekend. I do not know how you are, but I always have to think about Caipirinha. Therefore, here is a recipe for you, the coffee and Caipi united:
Coffee Caipirinha
For 4 glasses:
100 ml of coffee
4 untreated limes
4 tsp brown sugar
400 gr Crushed ice
160 ml Cachaça
Brew the coffee and let it cool. Lime eighth and beat in a bowl of brown sugar. Fill in four glasses and top up with the coffee, crushed ice and cachaça. Cheers!