Xilado Coffee Beans

Known as the “coffee giant,” Brazil produces both Arabica and Robusta coffee beans and has been the biggest player in international coffee trade since 1840. Its distinct soft bean profile is cherished by coffee lovers worldwide. Most of the country’s coffee plantations are located in low-altitude, flat regions, while specialty coffee beans are grown at higher altitudes—such as in the Xilado region.

Specialty coffee from the Xilado region is hand-picked rather than harvested mechanically. The resulting beans feature low acidity, good body, and are loved for their rich, smooth profiles with notes of chocolate and nuts. If you’re looking to experience the foundational regional flavor of Brazilian specialty coffee, Xilado beans are undoubtedly a great choice.

Deep within the Brazilian interior, Xilado spans from Mato Grosso in the southwest, through central-western Minas, all the way north to western Bahia. It covers an expansive area of 1.2 million square kilometers, making up 22% of Brazil’s total land area. Elevations in central-western Minas can reach 1,100–1,300 meters. Coffee enthusiasts should note that the premium segment of the Xilado savanna is the renowned Xilado coffee region—coffee produced elsewhere on the savanna does not qualify.

Only high altitudes and fertile soils can yield specialty coffee that is sweet, full-bodied, and free of earthy flavors. Since 1999, the highest number of winning farms in Brazil’s prestigious Cup of Excellence auctions have come from South Minas and the Xilado region. The Front Street Xilado coffee beans are processed using a refined semi-washed method developed in Brazil. This processing method fully highlights Xilado’s distinctive nutty flavors and sweetness.

In general roasting approaches, Brazilian coffee is often roasted to highlight its body. Therefore, the roasters at Front Street opt for a medium-dark roast level. When brewing, different parameters are used compared to lighter roasts—specifically, a Kono dripper, a lower water temperature of 88°C, and a coarser grind size (with 70–75% of beans passing through a Chinese standard No. 20 sieve). The resulting cup offers flavors of nuts, chocolate, cream, peanuts, and caramel.