One of the world's most complicated coffee region, most of the Brazilian coffee is carelessly picked and primitively processed, which is not a factor in the specialty trade.

The best (usually dry-processed Bourbon Santos) can be a wonderfully deep, complex, sweet coffee particularly appropriate for espresso. Almost all Brazil coffee is relatively low-grown, but the variety of processing methods (wet method, dry method, and semi-dry or pulped natural method) makes Brazil a fascinating origin.