Coffee farm beans plant

Brazilian coffee farms supply beans to the global market. Learn about the coffee plant, harvest, and economic importance.

About this subject

Coffee arabica (Coffea arabica) and robusta (Coffea canephora) are the two main species grown in Brazil. The country is the world's largest coffee producer and exporter, accounting for about one-third of global output. Plantations are concentrated in the states of Minas Gerais, Espírito Santo, São Paulo, and Bahia, where tropical highland climates with temperatures between 18°C and 22°C and well-distributed rainfall provide ideal growing conditions.

The coffee plant is a perennial shrub that can reach up to 4 meters in height, though in commercial farms it is kept pruned to facilitate harvesting. Each fruit, called a coffee cherry, typically contains two beans. Harvesting occurs from May to September depending on the region, and can be done manually (selective picking) or mechanically. After harvest, beans undergo either dry (natural) or wet (washed) processing, which affects the final cup flavor.

Coffee holds great cultural and economic importance in Brazil. Besides generating millions of direct and indirect jobs, the coffee sector significantly contributes to agricultural GDP. Brazil is also a pioneer in sustainable cultivation technologies, such as agroforestry systems and the use of pest-resistant varieties. Interestingly, the coffee flower is white and fragrant, and the plant takes 3 to 4 years to produce its first commercial crop.

Frequently Asked Questions

What is the best altitude for growing arabica coffee?

Arabica coffee thrives at elevations between 800 and 2,000 meters, with mild temperatures and good temperature variation. In Brazil, main producing regions are between 600 and 1,200 meters.

How is coffee harvested?

Harvesting can be manual (selective picking of ripe cherries) or mechanical using harvesters. Manual harvesting is common in mountainous areas, while mechanical predominates on flat terrain.

What is the difference between arabica and robusta coffee?

Arabica has a smoother, more aromatic flavor with less caffeine. Robusta is bolder, more bitter, and higher in caffeine, often used in blends and instant coffee.