What are the Flavor Characteristics of High-Yield Brazilian Pulp Natural Sun-Dried Coffee Beans? How to Pour Over Brazilian Santos Coffee

Brazilian Coffee: Production and Characteristics

As the world's largest coffee producer, Brazil supplies one-third of global coffee consumption with various grades and types. While Brazil faces natural disasters several times more severe than other regions, its vast cultivation area provides ample compensation.

The country offers numerous coffee varieties, but its industrial policy focuses on mass production at low costs. Consequently, truly premium-grade coffees are rare, though Brazilian beans make excellent choices for blending with other origins.

Santos Coffee: Brazil's Most Famous Export

Among Brazil's coffees, Santos stands out as the most renowned. Its flavor is mellow and neutral, making it suitable both for standalone brewing and for creating balanced blends with other coffee varieties.

Other Brazilian coffees such as Rio and Paraná require minimal care and can be produced in large quantities. While their flavors may be somewhat coarse, they nevertheless represent excellent value for money.

Brazil's Coffee Production Landscape

Brazil currently stands as the world's largest coffee producer, accounting for approximately one-third of global production. Out of 26 states and 1 federal district, 17 states produce coffee, with Paraná, São Paulo, Minas Gerais, and Espírito Santo collectively contributing 98% of the national total.

Unlike typical coffee-growing environments, Brazilian coffee is cultivated at lower altitudes with direct sun exposure to accelerate bean development. The vast majority of Brazilian coffees undergo natural (dry) processing rather than washed methods. The resulting flavor profile features moderate mellow notes, smooth drinkability, and low acidity and bitterness, leaving a memorable sweet aftertaste that makes it ideal for blending.

Brazil's Coffee Culture

Brazilians not only produce coffee but also consume it to an extraordinary degree. Each Brazilian drinks an average of 1,200 cups annually (50-80ml per cup), making Brazil the world's second-largest coffee consumer after the United States. Even when not drinking coffee with their first meal, Brazilians refer to breakfast as "cafe da manha" (morning coffee).

The most famous Brazilian coffee comes from São Paulo state: "Santos coffee." Located in southeastern Brazil, São Paulo city, with over 11 million inhabitants, represents not only Brazil's largest city but also the Southern Hemisphere's largest metropolitan area. During the 19th century, São Paulo's prosperity and development as South America's wealthiest city were built upon coffee export trade through the Port of Santos.

The renowned "Santos coffee" derives its name from São Paulo's outer port, Santos. Produced from the Bourbon variety of Coffea arabica, it's also known as "Bourbon Santos." Its neutral flavor, smooth mellow taste, moderate acidity and body, and elegant profile have conquered many coffee enthusiasts' palates. Considered the backbone of coffee, it can be enjoyed alone or blended with other beans to create harmonious combinations.

Among these blends, "Mambo coffee" represents one of the finest combinations. Using mellow Brazilian beans as a base, paired with rich, bold Mandeling coffee in approximately a 1:1 ratio (adjustable to personal preference), Mambo coffee reveals profound texture and lingering sweet afternotes when savored carefully.

Brazilian Coffee Flavor Profile

Dry Aroma:

Honey, berries, floral notes, subtle tropical fruit fragrance, toffee, flowers, and citrus

Wet Aroma:

Floral notes, caramel, peach, dark berries, and persistent fragrance

Tasting Experience:

Clean and delicate, fine oil body, peach, premium tea character, diverse flavors, sweet acidity, honey, toffee, jackfruit, floral notes, dark berries, red apple, raspberry, Burgundy wine, dark chocolate, citrus chocolate—complex, rich, and elegant with varied, refined, and persistent aftertaste.

FrontStreet Coffee's Brewing Recommendations:

V60 dripper, 15g coffee, water temperature 90°C, grind level 3, water-to-coffee ratio approximately 1:15

30ml water for bloom, bloom time 30 seconds

Segmented brewing: Pour water to 110ml, pause until water level drops to 1/3, then slowly continue pouring to 225ml and stop.

That is: 30-110-85ml segmentation.

Washed-processed Yirgacheffe exhibits brighter acidity, reminiscent of lemon, with cleaner mouthfeel and more prominent citrus notes, followed by tea-like character in the finish.

Other Drip Extraction Recommendations:

• French Press: Grind level 3.5-4, water temperature 90°C
• AeroPress: Grind level 2.5, water temperature 90°C
• Pour-over: Grind level 3.5, water temperature 91°C
• Alternative: Grind level 3.5, water temperature 90°C

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Important Notice :

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Tel:020 38364473