IN MUCH OF Brazilian homes, mornings begin with the aroma of freshly brewed coffee, served plain or with milk. Originally from Africa, but as linked to the Brazilian image as soccer, caipirinha, or feijoada, coffee arrived in Pará in 1727, via French Guyana, and then migrated to the Southeast region, where it adapted very well to the climate. Today, the main producers are Minas Gerais, São Paulo, Espírito Santo, and Paraná, in the South region. Arabica variety (C. arabica) represents 75% of the crop, and Robusta (C. canephora) accounts for the rest. The second largest consumer of the beverage, Brazil is also the world’s leading supplier of coffee. In cooking, coffee can be used as an ingredient for cakes, ice creams and several desserts.