Cerrado coffee is generally clean with a good body (creamy mouthfeel), low acidity, well-balanced, and often exhibiting a nutty and even slightly caramelly flavor when light-roasted, perhaps even malty, though more chocolaty if given a darker roast.
Coffee Growing in the Cerrado Region
Coffee growing elevations in the Cerrado region average about 850 meters and the growing areas are huge, providing large quantities of coffee.
Mechanical harvesting and mass processing are the norm with Cerrado coffee, providing large amounts of coffee which is exported from the country.
Mechanical Coffee Harvesting
The relatively flat topography of the Cerrado region makes it possible to utilize mechanical harvesting while also assuring some consistency of quality in choosing the optimal time to pick the coffee beans, which generally do not ripen all at once – different fruit ripen at different times over a period of one to four months.
Also see Brazil Bourbon Santos Coffee; Brazil Coffee.
Leave a Reply