Brazilian coffee, mate & guaraná
Coffee is Brazil's best-known export, but when buying, roast and bean type matter more than the country of origin. Mate and guaraná are the lesser-known pick-me-ups – here is what matters.
Brazilian coffee, whole bean
Best for: filter & espresso
Chimarrão set (cuia & bombilla)
Best for: the daily mate ritual
Guaraná powder, natural
Best for: smoothies & sports
Brazilian drinks: the three basics
Coffee: arabica or conilon
Brazil grows both. Arabica is milder and more aromatic, conilon (robusta) stronger and higher in caffeine – often deliberately blended into espresso. On the pack, look at the roast date and roast level.
Chimarrão is not boiled
Mate is infused with hot but not boiling water (approx. 70–80 °C), otherwise it turns bitter. The cuia (drinking vessel) must be cured before first use.
Dosing guaraná
Guaraná contains caffeine; the content depends on the specific product. Check the manufacturer's information and also take other caffeine sources into account. A general dosage recommendation is not possible without specific product information.
Frequently asked questions
Is Brazilian coffee always arabica?
No. Brazil is also the world's largest conilon/robusta producer. For mild filter coffee, look for pure arabica labelling.
Can I drink mate in a normal tea glass?
Yes, but chimarrão thrives on the ritual of the cuia and bombilla (metal straw with strainer). A glass has no strainer, so the powder ends up in your drink.
As an Amazon Associate I earn from qualifying purchases. I am a participant in the Amazon Associates Program.