Brazilian coffees are grown at relatively low elevations (compared to Central American coffees, for example).

Brazilian coffees have a relatively low acidity, and exhibits a nutty sweet flavour, often bittersweet with a chocolaty roast taste. Most unroasted Brazilian green coffee is dry processed (unwashed; natural).

The low acidity of Brazilian beans is derived from the region’s lower growing elevations. This is low relative to areas such as Central America where higher elevation plantations (e.g., 1,500 meters above sea level) produce premium gourmet coffees that are brighter (higher acidity).