Specialty coffee from Brazil

Brazil produces 35% of the world's coffee, but specialty-grade lots account for less than 2% of that volume and come almost exclusively from high-altitude regions. Serra da Canastra (INPI GI) and Serra da Mantiqueira (GI since 2011, APROCAM/COCARIVE) sit at 900-1,350 metres and benefit from a diurnal temperature contrast of 15-18°C during ripening, with lower altitudes compensated by thermal amplitude that slows sugar accumulation in the cherry.

Passa Fermented is unique to Brazil: cherries partially ferment and dry on the tree before picking, concentrating sugars without post-harvest intervention. The Acaua variety, developed by IAC in 1977 and named from Tupi-Guaraní for "large-seeded fruit," dominates Passa Fermented production. Guido's current catalog includes Sao Pedro Passa Fermented and Serra da Mantiqueira natural, each with producer-level documentation.