Brazil Mata de Minas Pulped Natural

Pulped Natural Unroasted Coffee from Brazil

Brazil’s massive coffee production volume is made possible by the country’s relatively flat terrain and distinct wet and dry seasons. That means huge amounts of cherry can quickly be harvested and processed with the natural method. However, Brazil has made a name for itself with the pulped natural process, and the outstanding results that come with this unusual method.

The pulped natural process, locally known as Cereja Descascado, was pioneered in Brazil around 20 years ago. Pulped natural lies at the intersection of natural and washed processing. Instead of drying the cherries whole ­– which takes longer ­– or washing away all the fruit matter – which takes more effort – the pulped natural process only removes some pulp.

Pulping the cherries before drying brings up the acidity content that leans towards the citric spectrum, with delicate floral fragrances and lighter body. The thin mucilage layer that coats the beans during the drying process not only protects them from exposure and defects, but also adds some sweetness and a variety of flavor nuances to the coffee. These include sugar cane, milk chocolate, and hazelnut, with an overall rich flavor and clean cup profile. Brazil Pulped Natural coffee is versatile and suitable for any blend composition because it enhances all attributes while keeping the flavor profile well balanced.

Brazil Coffee Quality Grading

This 17/18 screen size coffee is NY 2/3 grade, which is a New York grading standard. The designation assures that there are no more than 8-12 visible defects in a 300-gram sample. This small number of defects should ensure little to no impact on the cup quality and flavor. The acronym, SSFC stands for Strictly Soft Fine Cup. This designation is reserved for coffees with a clean cup that are free from off or hard flavors.

Brazilian Coffee

It’s hard to summarize a coffee origin like Brazil. The USDA forecasts Brazilian coffee production to be ~66.4 million 60-kg bags for the 23/24 coffee crop year. This staggering volume ensures that 1 in 3 cups of coffee are from Brazil.

Since the 1800s, Brazil coffee has dominated the coffee trade. Brazil has been a top producer of both Arabica and Robusta coffee, with an immense range of flavor profiles and processing methods. Read more in the Brazil Green Coffee Origin Report.