CENTRAL COFFEE REGION (EJE CAFETERO)

BAHIA 

   Located in northeastern Brazil, coffee is mainly grown in the Chapada Diamantina, Cerrado da Bahia, and Planalto da Bahia plateaus, at altitudes of 750–1,200 meters. Semi-arid to tropical highland climate with controlled irrigation, annual rainfall between 700–1,200 mm, and temperatures of 18–25°C.

   Coffee contributes significantly to Bahia’s agribusiness and rural development, especially in irrigated zones where technology and large-scale farms dominate. Cultivation focuses on modern, irrigated Arabica production, with an emphasis on washed coffees of high quality and uniformity. Increasing volumes of Robusta are also grown in western Bahia.

    Produces about 4–5 million 60-kg bags annually, making up 8–10% of Brazil’s total output, with a growing share in specialty exports.

      This region represents the heart of Café de Colombia, producing coffees recognized worldwide for their medium body, balanced sweetness, bright citrus acidity, and smooth nutty or caramel-like flavours. The combination of rich volcanic soils and alternating wet and dry seasons allows for continuous cherry development, resulting in clean and well-structured cup profiles.

   Caldas, Quindío, and Risaralda make up the traditional Coffee Cultural Landscape, a UNESCO World Heritage Site, where coffee growing is deeply intertwined with local identity, smallholder traditions, and rural architecture. Farms are mostly small-scale (1–3 hectares), managed by family producers who rely on manual picking and wet processing methods that preserve bean quality.