Growing Regions – Bahia, Espírito Santo, Minas Gerais (including Carmo de Minas, Cerrado Mineiro, and Sul de Minas), Nambuco, Paraná, San Janeiro, São Paulo (including Mogiana),
Common Varieties – Bourbon (including Yellow Bourbon), Typica, Caturra, Catuai, Acaia, Mundo Novo, Icatu
Processing Methods – Washed, Pulped natural, Natural
Bag Size – 59–60 kg
Harvest Period – April–September, October–December (Espírito Santo)
Typical Arrival – October–January, February–March (Espírito Santo)