Cerrado
Cerrado Mineiro
Minas Gerais
Caramel, chocolate and nuts over a balanced citrus acidity. Hot humid summers and dry winters, with a wide daily temperature range. The first Brazilian coffee region to receive a denomination of origin.
At a glance
- Biome
- Cerrado
- Species
- Arabica
- Altitude
- 800–1,300 m
- Harvest
- May to September
- Processing
- Mostly natural; pulped natural common
In depth
The place
High plateau, and the first Brazilian coffee region to receive a denomination of origin — which here means a traceability and verification programme rather than a label alone.
The climate does something specific for the coffee: rainy summers, then dry harvest months from May onward. Drying cherries in the sun is difficult where the harvest is wet. Here it is the natural way to work, which is why most of what leaves the region is processed as a natural.
Grown here
The plants
- Mundo Novo
- Catuaí
- Topázio
In a blend
What this region offers
The dependable base. Caramel and chocolate sweetness with enough body to carry a blend, and a citrus acidity balanced enough not to fight whatever is put beside it.
The other four
