Brazil

#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.

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coffee-bean-1296803_640 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!

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