Brazil

Coffee was introduced to the Brazil back in the early 18th century - with an intriguing story attached.  Apparently, Lt. Col. Francisco de Melo Palheta was sent by the Brazilian government to smuggle coffee seeds from French Guiana (he was supposedly mediating a border dispute). The Lieutenant worked his charms on the governor’s wife, who gave him a bouquet spiked with coffee seedlings at a farewell state dinner.

Historically, much of the coffee grown in Brazil was processed using the washed method. Now the natural and pulped natural methods are also increasingly employed. Some large estate process their coffees by each method in order to offer contrasting cup profiles.

The primary growing regions are Sul de Minas, Matas de Minas, Cerrado, Chapadas de Minas, Mogiana, Paraná and Bahia. Here, a huge number of traditional and experimental varietals such as Bourbon, Mondo Novo, Icatú, Catuaí, Iapar and Catucaí are cultivated.

Traditions

In Brazil, coffee is enjoyed with breakfast and lunch and after dinner.  Brazilians use the term cafezinho, which is Portuguese for "little coffee".  Many Brazilians even take a special break, called "cafezinho hour" in which they enjoy strong coffee served in tiny cups.

To make a cafezinho, use a heaped tablespoon of espresso ground coffee for each cup of water.  Add water to a clean saucepan, add sugar to taste and dissolve well. Bring to boil over medium heat. When the water and sugar mixture boils, add the coffee powder, stir well and pour through a traditional cloth coffee strainer (or a paper filter). Pour immediately into a tiny cup.