The two types of Geographical Indication (GI) statuses in Brazil are:
Indication of Provenance (IP):
This more accessible status is granted to a region recognized mainly for its reputation in producing a certain product or offering a service. It identifies the geographic name (or its demonym) linked to extraction, production, or manufacturing activities. Only producers and service providers established within that territory - usually organized into representative entities - can use the designation.
Designation of Origin (DO):
This stricter status is reserved for regions where the specific qualities and characteristics of a product or service are directly tied to the local environment (such as soil and climate) and to human factors, including traditional know-how. The recognition ensures that the product’s uniqueness stems from its geographic origin in a deeper way than in an IP.
Below is a list of the different regions separated by state, featuring their official site (when applicable), technical sheet (in Portuguese), managing association and their GI description. The information below comes from technical sheets and a document prepared by the Brazilian government.
MINAS GERAIS
Sudoeste de Minas - site / sheet
Associação dos Cafeicultores do Sudoeste de Minas
IP since 2023
The Sudoeste de Minas region produces Arabica coffees known for notes of caramel, chocolate, and nuts, with citrus acidity, dense body, and a prolonged finish. Harvesting may be manual or mechanized, depending on terrain, and post-harvest processing can be either dry or wet, with all processing required to occur at the farm or an authorized site. Coffees must be free from foreign aromas, and blends or non-Arabica coffees are not permitted under the IP.
Coffee cultivation in Sudoeste de Minas dates back to the 19th century, with records from 1874. By 1920, the region accounted for over 10% of Minas Gerais' total coffee-growing area. The sector's expansion helped drive urban modernization, bringing infrastructure improvements like electricity, telephone service, paved streets, and the transition from simple wattle-and-daub houses to brick construction.
Today, Sudoeste de Minas stands out not just for volume, but for the recognized quality of its specialty coffees, securing its role as one of Brazil's key coffee-producing and exporting regions.
Campo das Vertentes - site / sheet
Associação dos Cafeicultores do Campo das Vertentes
IP since 2020
Campo das Vertentes is an Indication of Provenance from the State of Minas Gerais granted for green coffee beans, industrialised roasted coffee beans and ground coffee. The Geographical Indication area includes 17 municipalities.
The region is made up of highlands, whose altitude varies from 500 to 1,000 m. The climate is mild, with a cool, rainy summer and a very cold winter in the higher zones.
These conditions contribute to the quality of the region's coffee, which is known to be very sweet, with a balanced body and hints of chocolate and nuts.
Mantiqueira de Minas - site / sheet
Associação dos Produtores de Café da Mantiqueira
DO since 2020
Located in the State of Minas Gerais, the Mantiqueira de Minas Region produces high quality coffee following a centuries-old tradition. While modernity translates into a dynamic movement in search of evolution in production. It has a terroir favorable to the production of specialty coffee, due to the altitude between 900 and 1500 meters, the climate and the environment.
Coffee growing is in its fourth or fifth generation, demonstrating the regional potential and the presence of man in the countryside. In 2000, the Geographical Indication activity began for the recognition of the sensory quality of coffee. In June 2020 the "Designation of Origin" was recognized by the National Institute of Industrial Property - INPI, confirming the unique characteristics of coffee, linked to natural and human factors.
With 25 municipalities, 8,095 producers, of which 82% are small, 57,000 cultivated hectares, produces 1,370,000 60 kg bags every year. The "Designation of Origin" Mantiqueira de Minas guarantees the consumer a unique product, characterized by sweetness and light citrus acidity. The governance of Mantiqueira de Minas is carried out by the cooperatives COCARIVE, COOPERRITA, COOPERVASS and by the Unions of Rural Producers.
Matas de Minas - site / sheet
Conselho das Entidades do Café das Matas de Minas
IP since 2020
Matas de Minas is a region in the state of Minas Gerais that has become known for the production of coffee in raw, processed, roasted and ground beans. Coffee cultivation in the Matas de Minas dates back to 1970, when coffee became the most important product of the regional agriculture.
The environmental conditions linked to altitude, temperature, rainfall and soil facilitate the development of coffee growing in the region.The areas planted in varying proportions in the 64 municipalities of the area to the east of the State of Minas Gerais demonstrate the long-time tradition of growing this product. The region is also gaining recognition for the production of speciality coffees, both in the domestic and international markets; the increasing number of awards in coffee quality competitions, in Brazil and abroad, directly influences its reputation.
Região do Cerrado Mineiro - site / DO sheet / IP sheet
Federação dos Cafeicultores do Cerrado
DO since 2014 - IP since 2005
The coffee of the Cerrado Mineiro region is the result of combining the climatic conditions of the region with the quality of the coffee produced there, which is the result of intense and unique flowering, uniform ripening and a concentrated harvest.
The perfect definition of the climatic seasons, with hot, humid summers and mild, dry winters, is a characteristic of the region.
The Cerrado Mineiro region is located in the north-west of the State of Minas Gerais. All the towns in this region are located at altitudes above 800 m, a decisive factor in the production of beans that result in a quality drink. The history of coffee in the Cerrado Mineiro Region dates back to a time when producers in traditional coffee regions sought locations outside the area of frost incidence.
The coffee is grown in a region that is in the ideal temperature range for the growth of Arabica coffee (Coffea arabica), allowing for uniform fruiting and high productivity. Authentic Cerrado Mineiro coffee has intense aromas ranging from caramel to nuts, with a delicately citrusy acidity and a long-lasting chocolate flavour.
SÃO PAULO
Café da Torrinha - site / sheet
Associação dos Produtores de Café Natural do Bairro Paraíso do Alto de Torrinha
IP since 2025
Café de Torrinha, in São Paulo, is known for producing coffee in raw, processed, roasted, and ground forms, with cultivation dating back to the 19th century and boosted by the 1896 Torrinha Railway Station. Its 800-meter altitude offers ideal conditions for Arabica coffee, sustained by three to four generations of producers, and is tied to religious heritage through the Associação de Cafeicultores.
The region’s coffee legacy is reinforced by events like the “Encontro Café com Leite de Torrinha” and the annual Arabica quality contest, alongside training courses on production and technology, fostering specialization. Torrinha stands out in west-central São Paulo near former coffee regions now shifted to other crops, with producers winning the Concurso Estadual de Qualidade do Café in 2015 and 2023, boosting demand and media recognition for quality focus.
Região de Garça - site / sheet
Conselho do Café da Região de Garça
IP since 2022
Coffee cultivation in the Garça region has a long tradition, with historical records showing it represented 9.5% of the entire coffee area in São Paulo as early as 1942. Garça quickly established itself as one of the state's major coffee-producing centers, a position it has maintained over the decades. By the mid-1990s, the region's share had grown to 13.3% of the state's coffee area and has consistently remained above 10% since.
Located on the São Paulo plateau along the watershed divide between the Peixe and Aguape rivers, Garça's coffee farms benefit from altitudes, topography, and a tropical to subtropical humid climate, with average annual rainfall around 1,200 mm, mostly concentrated between November and March.
The dry season typically extends from May to August. Although the local soils require routine correction through liming and fertilization, coffee plants adapt extremely well to the region's conditions.
Garça's coffees are known for a characteristic sensory profile featuring notes of dark chocolate, hazelnut, almond, and roasted nuts, occasionally complemented by floral and fruity hints. They typically show light citrus acidity, a complex finish, persistent aftertaste.
Região de Pinhal - site / sheet
Conselho do Café da Mogiana de Pinhal
IP since 2016
The history of coffee cultivation in this region dates back to 1850.This has meant development and progress for this region, as resources from coffee cultivation have been invested in other sectors of the economy.
The Mogiana de Pinhal Region corresponds to the Middle Mogiana, covering 16 municipalities, with a total of 43,992 hectares of Arabica coffee plantations, located on the Paulist side of the Serra da Mantiqueira, with altitudes ranging from 800 to 1,100 metres.
The region has a mild climate, with an average annual temperature ranging from 14 °C to 21°C. Coffee from the Pinhal region is characterised by a balance of body, acidity and sweetness, with an intense aroma and a long finish. Varieties of the Coffea arabica species are used, obtained by manual harvesting on cloth or by mechanised harvesting.
Vale da Grama - site / sheet
Associação dos Cafeicultores do Vale da Grama
IP since 2024
Vale da Grama is a renowned region for specialty Arabica coffee, located in the municipality of São Sebastião da Grama, São Paulo, at altitudes above 1,000 metres. Its volcanic-origin soils and mild climate create ideal conditions for high-quality coffee cultivation, supported by the region's rich agricultural tradition dating back to the 19th century, when European immigrant families settled there to grow coffee.
Coffee from Vale da Grama includes green beans and roasted coffee, produced through natural, pulped, demucilaged, and fermented methods. The cup profile features medium to high body, medium to high acidity, citrus and caramel notes, high sweetness, and a long finish.
Manual harvesting remains common, and the region has earned national and international recognition, including top placements in the Cup of Excellence and AVPA-Paris competitions, as well as strong showings in the Terroir da Região Vulcânica contest.
BAHIA
Chapada Diamantina - site / sheet
Aliança dos Cafeicultores da Chapada Diamantina
DO since 2024
Located in Bahia, Chapada Diamantina produces Arabica coffees shaped by high altitudes - mostly above 1,050 meters - and a mild tropical climate. North-facing slopes, cooler temperatures, and strong sunlight contribute to coffees with balanced sweetness, acidity, and body.
Only Coffea arabica varieties (non-transgenic) are permitted, grown sustainably and harvested almost entirely by hand. Processing includes both wet and dry methods, using traditional post-harvest techniques like covered drying patios to preserve quality.
Scientific studies have highlighted how local environmental factors - especially altitude and temperature - directly enhance the sensory characteristics of Chapada Diamantina's coffee, giving it a unique and distinctive profile.
Oeste da Bahia - site / sheet
Associação dos Cafeicultores do Oeste da Bahia
IP since 2019
Oeste da Bahia is a region that predominantly occupies the Cerrado area. Coffee in this region is grown in areas over 700 metres above sea level.
In this region, in addition to the Cerrado biome, the relief formed by plateaus, slopes and valleys, as well as the deep and diversified soils, facilitate coffee cultivation. The region also boasts good water availability, with excellent conditions for irrigated coffee cultivation.
The coffee produced in the Oeste da Bahia region is recognisable by its pleasant flavour, with good fragrance and slightly fruity and floral aroma, with excellent sweetness and good acidity. It is produced in conditions of average temperatures between 22 and 26 °C, with no risk of frost or interruptions in the development of the coffee plantation during the year, due to small variations in temperature.
With about 3,000 hours of sunshine per year and an average altitude of 800 metres, there are favourable conditions for a good development of Arabica coffee.
ESPÍRITO SANTO
Espírito Santo (aka Conilon Capixaba) - site / sheet
Federação dos Cafés do Estado do Espírito Santo
IP since 2021
Espírito Santo is a national and world reference in the development of conilon coffee, which began in 1912. However, the cultivation of conilon coffee expanded considerably only from the 1960s onwards, due to a coffee crisis that led to the eradication of a large part of the state's plantations. In the last decade, there has been an evolution in the quality standards of conilon coffee in Espírito Santo, result to raised awareness of good agricultural practices in coffee plantations promoted by public and private institutions in the state.
Conilon coffee is of the Coffea Canephora species, has 2.2% caffeine - almost double that of Arabica coffee - and stands out for presenting intense aromas and flavors, dense creamy body, balanced modulated acidity with a smooth finish. Conilon is mainly cultivated in regions with higher temperatures - average varying between 22 °C and 26 °C - and at lower altitudes - reaching up to 600 m. Usually, lower altitudes make the conilon coffee full-bodied with chocolate and almond flavor, while at higher altitudes it has more floral and fruity characteristics, diversifying aromas and flavors.
Montanhas do Espírito Santo - site / sheet
Associação de Produtores de Cafés Especiais das Montanhas do Espírito Santo
DO since 2021
Strong, bright acidity and the aroma of chocolate and cane molasses are characteristic of coffee produced in the mountains of the State of Espirito Santo.
Natural and human factors in the geographical environment influence the coffee characteristics of the region. Altitudes range from 500 to 1,400 m and average annual temperatures from 18 to 22 °C. While the higher regions have more exotic notes, the lower regions have more woody, cereal and astringent notes.
Human factors, on the other hand, include the sowing and harvesting of coffee using a predominantly artisanal method, as well as the family and cultural heritage of the region.
The type of processing (wet or natural) is another factor that influences the sensory profile of the coffees. Studies carried out in the region showed that wet-processed coffees, the main method used, provided notes of sugar cane molasses, red fruits and caramel, as well as a mild flavour and a medium finish. The naturally processed coffees, on the other hand, had notes of wine, yellow fruit and chocolate, as well as an intense flavour and a long finish.
PARANÁ
Café de Mandaguari - site / sheet
Associação dos Produtores de Café de Mandaguari
DO since 2025
Mandaguari coffee stands out for its dense body, fruity flavor, and pronounced notes of chocolate and caramel, balanced by a typical, refined acidity. Grown mainly above 600 meters—some plots reaching 2,000 meters—the region enjoys cold, dry winters and hot, humid summers, with average temperatures between 15°C and 28°C. These conditions enable slow, even ripening, producing complex beans rich in natural sugars.
The fertile *terra roxa* soil, rich in iron from basaltic sandstone, further enhances quality. Low presence of fermenting microbes preserves sugars during roasting, resulting in a caramelized sweetness unique to Mandaguari.
Careful, sustainable cultivation, selective harvesting, and expert artisanal roasting ensure a fresh, intense, and award-winning coffee. Celebrated in regional festivals and contests, Mandaguari’s coffee proudly carries its Denomination of Origin.
Norte Pioneiro do Paraná - site / sheet
Associação Cafés Especiais do Norte Pioneiro do Paraná
IP since 2012
The social, economic and cultural formation of the Norte Pioneiro do Paraná region is closely linked to the expansion of coffee. Located in an area favourable to coffee cultivation, it has ideal soil and climatic conditions for the production of fine coffees, whose drink is characterised by attributes such as sweetness, strong body, pleasant citrus acidity, an aroma ranging between chocolate, caramel, floral and fruity citrus fruits, as well as a surprising aftertaste.
The North Pioneirodo Paranás region is located in an area of high latitude and altitude, above 500 m, in a climatic transition zone, with an average annual temperature of 19-22 °C.
These characteristics affect the formation and ripening of the fruit, modifying the intrinsic characteristics of the bean, making it possible to obtain the most varied types of coffee, with potential for speciality coffees.
Coffee beans in the northern region of Paraná are made from different varieties of the Coffea arabica species, being classified as special and superior coffee.
RONDÔNIA
Matas de Rondônia - site / sheet
Cafeicultores Associados da Região Matas de Rondônia
DO since 2021
The genetic basis of the plants used for the production of 80% of the coffee of the Matas de Rondônia is the result of crossing the Conilon and Robusta varieties, selected over the years by local producers. The result of this crossing is a differentiated coffee, which was called Robustas Amazônicos.
The climatic conditions and soils of the region create favourable conditions for an intermediate to late coffee ripening cycle. The sensory profile of coffee produced in this region includes the presence of the following descriptors: sweet, chocolate, woody, fruity, spicy, rooty and herbaceous. Robustas Amazônicos coffees therefore have a high degree of adaptability to the conditions in the Matas de Rondônia region, resulting in specific characteristics of the local product compared to other producing regions.
ESPÍRITO SANTO / MINAS GERAIS
Caparaó - site / sheet
Associação de Produtores de Cafés Especiais do Caparaó
DO since 2021
The product is grown in ten municipalities in the State of Espirito Santo and six in the State of Minas Gerais. The Coffea arabica species from the Caparaó region, located on the border between the states of Minas Gerais and Espirito Santo, has been registered as a Geographical Indication (GI) in the Denomination of Origin (DO) type.
The combination of factors such as climate, soil and the way coffee is made results in a unique product, with a remarkable balance of acidity, sweetness and aroma. The geographical area includes ten municipalities in the State of Espirito Santo and six in Minas Gerais. In total, there are 16 municipalities.
MINAS GERAIS / SÃO PAULO
Alta Mogiana - site / sheet
Associação dos Produtores de Cafés Especiais da Alta Mogiana
IP since 2013
The Alta Mogiana region has been associated with coffee for over 100 years. The increase in the population of immigrants, mainly Italians, was accompanied by an explosion in coffee production. Since then, the region has always been a centre of quality coffee.
Alta Mogiana is located in the north of the State of São Paulo. A plateau with mountains ranging in altitude from 900 to 1000 metres, this is a traditional region for coffee plantations, with average monthly temperatures of 21 °C in summer and 17 °C in winter. The climatic characteristics are favourable to the slow and uniform ripening of the grain.
The Alta Mogiana region produces the finest Arabica and bean coffees. Among the most cultivated varieties are catuaí, mundo novo, bourbon and obatã.
The main characteristic of its coffee is a velvety, creamy body. It has a strong, fruity aroma with soft notes of chocolate and nuts, medium and balanced acidity. Once tasted, it has the greatness of a prolonged aftertaste with a caramel sweetness and hints of dark chocolate. It is a full-bodied coffee, designed for the preparation of an excellent espresso.
The term Indication of Origin (IO) is used in the source above as well as on several Brazilian sites where articles are written in English. Indication of Provenance (IP) should be the preferred term, as it’s closer to the original and offers less confusion, especially give that IO as used in the source actually indicates IG designation.