Coffee was introduced to Brazil from French Guiana in 1727, when the country was under Portuguese administration. The first coffee tree in Brazil was planted by Francisco de Melo Palheta who was a Lieutenant Colonel in the Brazilian Army, was commissioned by the government to steal a coffee plant from the French. Some sources told that Palheta allegedly befriended Marie-Claude de Vicq de Pontgibaud, the wife of the colonial governor, and presented him with a beautiful bouquet of flowers (believed to be lavender) that contained cuttings from a coffee plant before he went back to Brasil. The coffee he brought back was only grown for domestic consumption and was not particularly important. Until this coffee grown in the south of this country, it gradually became more special with flavor and variety through by some harvest seasons.

By 1770, it was developed and produced at Rio de Janeiro and São Paulo region, and trading activities mainly served domestic needs and small exports to the US and Europe. Commercial coffee production first boomed from 1820 to 1830 contributed to the reduction of slavery and increased industrialization, this boom spread quickly to Serra de Mantiqueira, Santos, then expanded to southern Minas Gerais, Espírito Santos, Paraná and even the region Northern Brazil state Rondonia. The second coffee boom took place from the 1880s to the 1930s, “A Second Boom” was named by the two most important producers of Sao Paolo and Minas Gerais. In this period, the government implemented coffee pricing to maintain more stable coffee prices.

Nowaday, Brazil provides about 40% of global coffee production. Most coffee in Brazil is processed using the natural wet or semi-wet method, where they are dried without removing the mucilage, adding sweetness and smoothness to the coffee. In addition, coffee in this country is known for its medium to low acidity and typical flavors including caramel, milk chocolate to bitter cocoa and toasted almonds.