Brazilian coffees, almost all subject to drying treatment, diverge greatly in terms of their taste. Those from the S. Paulo region have a certain scent, a slightly neutral taste, averagely strong, not very bitter and sometimes, but very rarely, being slightly acidic.
The coffees from Rio are very specific. They are endowed with a characteristic taste which is called taste of "rio". This is borne out by a very spicy, strong palate. Generally speaking, they have body and, before the 2nd World War, they were greatly appreciated in northern France. They conserve their organoleptic characteristics for a long time even after preparation.
The coffees from the Minas region can be excellent if they lose their "rio" flavour, particularly if they come from Southern region.
Almost totally lacking the "rio" flavour are the coffees from Santos which, with their strong scent (aroma) lend the beverage a complete, smooth cup, retaining its taste for some time in the mouth.
Pernambuco coffee gives rise to a very fine cup, but peculiar. The taste of Santos is blended with a sweet taste and a slightly fruity scent. It is an excellent coffee.
Coffee from Baia whose exports have fallen sharply in recent years, but which have recently been increasing with the new plantations in progress, is an excellent coffee, capable of lending a mixture with a very specific character, in this case a slightly smoky flavour which, if not expected, is a very important characteristic for a pleasant taste in the coffee.
The Paraná region, famous for its frosts which are sometimes very intense, is one of the best producing regions in Brazil and alone it accounts for one quarter of production in the country. Its coffee is excellent, sweet and smooth, with a slightly fruity scene, more pronounced than that of Santos.
It constitutes an excellent base for a blend and it has the advantage that it can be roasted very regularly, providing a product with a uniform experience. Owing to the enormous diversity of Brazilian coffees, their characteristics can be summarised as follow:
Organoleptic characteristics: Low level of acidity, good body, smooth, velvety aroma.