Colombian Coffee Beans Vs Brazilian Coffee Beans

Brazil and Colombia share a border, so you might ask yourself, “how different could Colombian coffee beans and Brazillian coffee beans be?”

And, the answer is – You’d be surprised!

These two neighboring countries fall under the ‘South American’ origin and are two of the largest coffee-producing countries in the world. Part of the reason everyone loves the coffee these two countries produce is because of the ideal growing conditions. Allowing farmers to plant vast crops of coffee trees that grow and prosper in these environments.

While these regions are close by and have almost perfect growing conditions, they have more differences than common traits, so let’s explore those differences.

What Is The Difference Between Brazilian and Colombian Coffee Beans?

Before getting into the differences in taste, here are some other statistics and factors you need to know, as they contribute to the beans’ final flavor profile.

Columbia has higher altitudes and more volcanic soil, allowing for a better terrain for specialty coffee growth. With 100% of the beans exported from Colombia being Arabica coffee beans, the widely considered superior bean. While Brazil produces approximately 70% of Arabica beans and 30% of the lesser desired Robusta coffee beans.

The differences in processing methods used by farmers between the two countries play a role in influencing the coffee beans’ flavor characteristics. The washed processing method is a more common and seemingly preferred favorite method throughout Colombia, while Brazilian farmers use natural processing.

When discussing the differences in the coffee beans’ tastes, it’s difficult for us to generalize coffee beans produced in Brazil because Brazil produces an incredible amount of coffee beans. The volume means coffee beans from the same region often have different flavor profiles.

But, because we are discussing the differences between the two regions, I will have to generalize.

Brazilian coffee beans often have a heavier body with prominent notes of caramel and/or honey. These coffee beans are typically dark roasted, as naturally, they have low acidic levels, making them adaptable across multiple brewing methods.

While Brazilian coffee beans have a lower acidic level, Colombian coffee beans are known for their acidity. The high acidic level comes from the washed processing method compared to a naturally processed coffee bean leaving you with a lower acidic level and a sweeter taste profile.

Colombian beans have a unique and distinct floral note and provide the coffee with a fruity flavor (often a citrus fruit). Colombian coffee beans produce a well-rounded and balanced coffee that is often described as medium-bodied and sometimes bitter.

The typical roasts for these two regions differ as Colombian coffee beans tend to be a lighter roast and Brazilian coffee beans are darker in roast level.

Which Should You Get: Brazilian or Colombian Coffee?

Which coffee bean you choose is ultimately down to personal preference.

For those of you who are sensitive to high acidic levels or prefer coffee that has been dark roasted, Brazilian coffee beans are the better option.

On the other hand, if you enjoy a coffee with a heavier body, lighter flavor, and high acidity, Colombian coffee beans are the beans for you. You’ll be able to get a range of flavors you won’t get from other regions.

When searching through supermarkets and coffee shops for beans, you’ll notice that it is much easier to find Colombian coffee beans than it’s to find Brazilian coffee beans. Often confusing those new into the coffee world because wouldn’t Brazilian coffee beans be easier to find because they produce so much?

While true, Brazilian coffee beans are more commonly used in blends instead of in single-origin coffee, this isn’t to say there aren’t any Brazilian single-origin beans out there, it’s that they are less common than single-origin Colombian coffee beans.

So, if you look for single-origin Brazilian coffee beans’ you’ll have to search harder.


Despite being geographically close, the little decisions that farmers make, and different nutrients within the soil, these two countries produce vastly different coffee beans.

Distinguishing which country produces a better coffee bean is impossible to decide because so much relies and depends on personal taste and preferences.