Brazil — the world’s champion in coffee production volumes. This is due to several factors. First, coffee here grows at relatively low altitudes compared to Arabica-growing regions in other countries — about 800–1,200 meters. This allows the coffee to ripen faster and produce a larger number of cherries. Second, instead of mountain slopes, the coffee is planted across vast, picturesque flatlands. This makes it possible to harvest coffee not by hand, but with large mechanical harvesters. Brazil is one of the very few regions in the world where coffee is harvested in this way.

In addition, these flatlands make it possible to install irrigation systems that can simultaneously deliver mineral fertilization with watering. This is all possible because, unlike Africa or many regions of Central and South America where smallholders dominate, Brazil’s farms are very large, highly systematized, and mechanized.

Automation extends to processing as well. Most Brazilian coffee is processed using the natural method, which enhances the already dense body and sweetness of the brew. Freshly harvested coffee is washed and then dried on expansive concrete patios, constantly turned to ensure even drying. From there, automation takes over — defect separation by color sorting on specialized equipment, mechanical grading by screen size. All of this results in bags of freshly roasted coffee with almost perfectly uniform beans, minimal defects, and consistently stable flavor.