Coffee production in Brazil is responsible for about a third of all coffee, making Brazil the world's largest producer and also the most significant player when it comes to quality and method.
Most of the Brazilian coffees are naturally processed. Dry processing is a very ancient method which involves laying the freshly-pick coffee cherry fruit in the sun for a period of time. When the green coffee bean has dried separates seed from pulp. As a result, this natural process makes the coffee gain unique flavours such as smoothness, lower acidity levels and intense, sweet and full body taste.