What Makes Brazilian Specialty Coffee So Unique? Insights from Award-Winning Barista Diego Silva

Brazil is the world’s largest coffee producer but there’s more to the story than just volume. In a recent conversation with Diego Silva, an award-winning barista and coffee educator from the Circuito das Águas region in São Paulo, we uncover why Brazil’s specialty coffee is earning international acclaim.

Where We Met:
Our conversation took place in a true coffee paradise — a farm nestled in the mineral-rich highlands of Circuito das Águas, surrounded by arabica varieties like Catuai, Arara, and Novo Mundo, with lush plants, scenic lakes, and mountain views. It’s the kind of place where you don’t just talk about coffee: you live it.

Key Takeaways from Our Chat:

• Brazilian Specialty Coffee Is World-Class:
  While many associate Brazil with commodity coffee, Diego shares how micro-regions like his are producing award-winning beans that rival the best in the world — with cupping scores of 86+.

• The Power of Terroir:
  Thanks to the area’s natural springs, altitude, and balanced climate, the terroir imparts unique characteristics to the beans — from floral and fruity notes to smooth chocolate and balanced acidity.

• What Makes a Coffee Award-Winning?
  According to Diego, it’s all about balance — aroma, acidity, sweetness, and body. Exceptional coffees don’t scream; they sing in harmony.

• Top 3 Coffee Myths — Busted:

  • “Arabica is guaranteed quality.”
    Not always. While arabica is generally higher quality than robusta, variety, processing, and terroir play a bigger role in flavor and quality. Not all arabica is created equal.

  • Boiling water is bad for coffee.”
    It depends. Freshly boiled water (just off the boil) is actually ideal for extraction, especially if you're brewing manually. 

  • “Brazil only exports low-grade coffee.”
    Not true. Brazil is producing exceptional specialty-grade coffee, often scoring above 86 points — with diverse flavor profiles from chocolatey and nutty to fruity and floral.

• Tips for Exploring Specialty Coffee:
  Start simple. Try different origins. Focus on freshness, roast date, and how the coffee feels, not just how much caffeine it has. Specialty coffee is about enjoyment — not rules.

  🗣 “I challenge all coffee lovers to do a cupping and see firsthand how differentiated Brazilian coffee really is.”
  — Diego Silva, O Amante do Café

  Why It Matters:
  As the Canadian market embraces traceability and sustainability, understanding Brazil’s evolving coffee scene is crucial. At Bonne Coffee, our mission is to bring you these hidden gems — curated from passionate growers and roasters across the globe.

  📺 Watch the full 8-minute video with Diego Silva for a closer look at the region, the plants, and the conversation that may just change how you see your morning cup.

  Discover better coffee. All in one place. [Watch now →]