Coffee Production in South America

BRAZIL

Brazil grows approximately 35% of the world's coffee, but only Santos is considered important by the specialty coffee industry. Another coffee, Rio, is also well known for it's medicinal taste, and is often used in New Orleans coffee with the addition of chicory. Bourbon Santos is Brazil's finest grade of coffee, and the beans from the Arabica trees that produce this coffee are small and curly for the first three or four years of production. During this time, the coffee is called Bourbon Santos. As the trees age, the beans become larger and lose quality. They are then referred to as flat bean Santos. Brazilian coffee is generally produced using the dry-process.

ECUADOR

Ecuador produces a large amount of coffee, but it is rarely seen in the United States. These coffees are undistinguished, with light to medium body and mild acidity.

PERU

Because of its mild character, Peruvian coffee is used for blending, French roasts, and as a flavored-coffee base. Some good coffee can be found high in the Andes in the Chanchamayo and Urubamba Valleys, and northern Peru is developing a reputation as a producer of good quality, certified organic coffees.

VENEZUELA

The highest quality Venezuelan coffee is grown in the western part of the country near the Colombian border. Maraciabos, as this coffee is known, refers to the port from which the coffee is shipped. The most famous Maraciabos are Cucuta, Merida, Trujillo and Tachira. Coffee grown in the eastern mountains is called Caracas, after the capital city. Venezuelan coffees differ from other coffees grown in the region in that they are much lower in acidity.

COLOMBIA

Colombia produces 12% of the world's coffee supply, and is second only to Brazil. The bulk of Colombian coffee is of high quality, and the country has done an excellent job marketing its product through the visage of Juan Valdez. Peasants grow the coffee at high altitudes, and it is processed using the wet method. Three mountain ranges, called cordilleras, trisect Colombia from north to south. The central and eastern cordilleras produce the best coffee. The most famous coffees in the central cordillera are: Medellin, Armenia, and Manizales, named for cities where they are marketed. Medellin is the most famous, and has heavy body, rich flavor and balanced acidity. Armenia and Manizales have less body and acidity. In the US all three coffees may be marketed together as MAM. In the eastern cordillera, Bogota and Bucaramanga are the most famous coffees. Bogota is considered one of Colombia's finest coffees, and contains less acid than Medellin, but is equally rich and flavorful. Bucaramanga has a low level of acid, but is rich in body and flavor.