South America produces the majority of the world's coffee, offering reliable, consistent flavors that form the backbone of many blends. Your blends heavily feature Brazilian and Colombian beans for their chocolatey, roasty characteristics and balanced mouthfeel.
Major regions:
- Brazil: Nutty, chocolatey, low acidity (featured in Boss Lady and Oh Delilah)
- Colombia: Balanced, caramel sweetness, medium body (in Cigar Blend)
- Peru: Clean, mild, with chocolate notes
- Ecuador: Floral, bright, with citrus notes
Growing advantages: Consistent climate, large-scale production capabilities, and established infrastructure make South American coffees reliable and affordable. Brazil's lower altitude growing creates beans with less acidity but more body and chocolate notes.
Processing traditions: Most South American coffees use washed processing, though Brazil also produces excellent natural-processed beans. The combination creates coffees with clean flavors and good body.
Blending benefits: South American beans provide stability and body in blends. Their chocolate and nut characteristics complement brighter African beans, creating balanced cups that appeal to a wide range of palates.
