MUNDO NOVO Coffee

Did you know that Brazil is one of the largest coffee producers in the world? Know a little more about the origin of this story and the Arabica cultivars produced here is a way to ensure more quality to your cup experience!

To get an idea, suffice it to say that we are responsible for of a third of all world production – much of it is directed to gourmet coffees. Annually, the harvests generate something around 44 million bags on average.

In this immensity of crops full of special variables, the New World coffee is the star. Is he responsible for the Brazilian leadership in coffee productivity, as a result of its high field performance and highly appreciated flavor characteristics among consumers.

The 100% Arabica bean, developed from a natural crossing benefited from scientific attention, he soon fell in love with the top quality coffee producers. Today, the Mundo Novo makes the Brazil is one of the biggest players in the world gourmet coffee market.
In this post, you will learn a little more about this delicious coffeenand its success story in the Brazilian and international markets.

Highlight in 100% Arabica production

You who accompany us already know that we only address the Arabica varietals. That’s because these are the grains that give rise to superior quality coffee due to the special characteristics of cultivation (terroir), harvesting and treatment involving the entire chain production (from farming to packaging for the final consumer).

They have an intense aroma and sweetness with many variations in acidity, body and flavor. Specialty and gourmet coffees are, as a rule, 100% Arabica.

In this scenario, Mundo Novo coffee is one of the top five Arabica coffee varieties produced in Brazil. the others are Icatu, Bourbon, Catucaí and Acaiá, and subvariety. To know more on top quality coffees, see our coffee post Arabica.

The discovery of Mundo Novo coffee

Resulting from a natural cross between Sumatra and Red Bourbon, the New World was discovered in the city of São Paulo of Mineiros do Tietê, in 1952.

In this part of the story, science enters.

The seeds of one of these coffee trees were planted in the municipality of Mundo Novo (now called Urupês), São Paulo. There, Embrapa researchers selected the parent plants that gave origin when cultivating Mundo Novo – a reference to the city where it was developed. Soon, the plants proved to be resistant and productive in the field.

In view of the high performance, Embrapa bet on the varietal, multiplied the seeds and distributed Mundo Novo coffee to the market.

Since then, the varietal figures as one of the main production Arabica in the country, along with the Catucaí coffee.
Such success is due to special characteristics: high productivity and high adaptability to different regions coffee trees.

According to Embrapa surveys, Mundo Novo coffee presented productivity up to 200% higher than usual! The ability to adapting to the local climate was also decisive for the consolidation.

Of the varietal in Brazilian coffee production.

In the countryside, Mundo Novo is a rustic, tall plant with thin stem. Plantations above 800 meters in altitude produce the best coffees, but the New World adapts well to variations climate. Therefore, it is present in all regions coffee trees in Brazil, including the Cerrado.

The only drawback of this variety is that it is susceptible to rust, which requires several special cares in its planting. But the taste, the productivity, resistance and climate adaptability and also its longevity are qualities that overcome this setback.

Cultivar is a good example of the importance of scientific research in the development of new plants and also in the market: both the Mundo Novo coffee and Catucaí, great cultivars of the national coffee production, derive from the genetic improvement program of the Agronomic Institute of Campinas (IAC), an entity that integrates the Coffee Research Consortium.

Flavor characteristics 100% Arabica varietal – plants that produce finer and exquisite -, the New World has a sweet and striking flavor. average body, intense aroma of roast and medium acidity. It has caramel aromas and also milk chocolate.

Thanks to its sensory characteristics, varietal coffee figures among the favorites of baristas; is a hit as an ingredient for various methods of preparation and gourmet recipes. you, who likes different experiences and flavors, you’ll like to know that the
Mundo Novo is widely used in coffee smoothies, drinks with gin and mixtures with citrus fruits, mainly orange.

A curiosity concerns the influence of blossoms on flavor of this coffee: in crops, the cultivar blooms in three stages, which allows a good uniformity of ripening of the fruits. The first flowering produces 10%, the second 80% and the last 10% of the fruit. O the result is a great quality coffee, due to the low percentage of green beans obtained at harvest.

A standout in the world market In the market, Mundo Novo is a champion. Next to the Catucaí coffee shop, represents almost 90% of all cultivars planted in the territory Brazilian.

Embrapa data reveal that Mundo Novo and Catucaí coffees have great importance for the process of formation of coffee cultivation in Brazil. Originating in the last century, both have a contribution significant for the change in the scenario of the national market of coffee. The main reason? Longevity and productivity that make of them the most responsible for consolidating the coffee culture of superior quality in producing regions of the country.

Currently, Mundo Novo is present mainly in the regions Minas Gerais and São Paulo, but not restricted to them.

As we’ve already talked about here, due to the good adaptation the varietal can be found in several producing regions. by the way, thanks to qualities of the plant, the popularity of Mundo Novo is international, with crops grown in several countries, including Vietnam.

Another factor that places Mundo Novo among the most sought after is the Remarkable and versatile palate, capable of elevating the experience of cup and harmonize with other flavors. So much so that coffee shops in everyone uses the grain in different recipes, whether in drinks – alcoholic or not – in desserts or in cooking in general. 

Beyond, of course, the composition in blends and the exploration of the varietal in countless possible preparations of this fascinating drink that is the coffee.