Smooth and Balanced Flavor - What are the Flavor and Taste Notes of Brazil Santos Coffee? Is it Good for Pour-Over?

Smooth Texture, Balanced Flavor - The Taste and Profile of Brazilian Santos Coffee? Is It Good for Pour-over?

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Brazil is the world's largest coffee producing and exporting country, accounting for about half of all world production. Brazilian Santos coffee is the representative among Brazilian coffees. "Santos" comes from the name of the port where coffee was shipped, and the highest quality coffees grown in the valley areas around the capital São Paulo state were concentrated at Santos port. It represents the brand of Brazilian premium coffee.

For Brazilian Santos coffee, there are no particularly outstanding advantages, but also no obvious shortcomings - it adheres to the doctrine of the mean. This coffee has a mild and smooth taste, low acidity, moderate body, and a light sweet flavor. These flavors blend together, and distinguishing them one by one is the best test for your taste buds, which is also why many Brazilian Santos enthusiasts love this coffee.

Among Brazilian coffees, Santos coffee is the most valued and famous variety. It's like a friend with understated appearance, calm expression, but full of passion and wisdom in heart. It may not give you an intense, overwhelming feeling, but subtly accompanies you when you need it. Brazilian coffee grading is calculated by defect ratio, divided into NY2 - NY8, NY1 (NO1) represents zero defects, but such beans don't exist. NY2 (NO2) is the highest grade of Brazilian coffee beans.

Soft yet intense aroma, chocolate flavor, significant vanilla sweetness, balanced acidity and rich body, followed by an endless aftertaste. Those who enjoy Brazilian Santos coffee treat it like a reserved, rich friend. Although it cannot give you intense passion, it subtly accompanies you whenever people need help most. Brazilian Santos coffee leaves a lasting impression!

Brazilian Santos coffee is exported from Santos port in São Paulo state and is the highest grade of Brazilian coffee. The beans are large, light green or light yellow, with brown cracks in the middle. Most beans are processed using the natural method. Generally, they are almost all used for blending, with high aroma, suitable bitterness, and acidity like high-grade products. They can also be consumed directly. Since ancient times, it has been an essential component of blended coffee, familiar to the public.

Brazil, a country that can be hailed as the "coffee continent," is the world's largest coffee producing and exporting country, accounting for about 1/3 of all world production. Especially famous is Brazilian Santos exported from Santos port in São Paulo state, with large raw beans that are light green or light yellow.

Brazilian Santos has a mild flavor suitable for first-time coffee drinkers. You can taste a light sweet aroma without adding sugar. Acidity and bitterness can be adjusted through roasting. It's also often used as a base for blended coffee or Mamba, Manmo coffee.

Coffee Details

Origin: Brazil

Country: Brazil

Region: Santos

Variety: Bourbon

Grade: NY 2 17/18 screen

Processing: Natural

Flavor: The best choice for those who fear acidity. You can taste a light sweet aroma without adding sugar, with some creamy fragrance. The entry is smooth, neither bitter nor sour, extremely gentle and palatable. Delicate aroma, comfortable and mild flavor, suitable for first-time coffee drinkers to try. Its taste is neutral and fragrant, without stimulating acidity, sweet and smooth, with slight bitter sweetness, lemon aroma, sweet chocolate fragrance, and nutty aroma. The aftertaste is long-lasting, making it a neutral coffee. It belongs to low-acidity coffee with a smooth and refreshing texture, overall quite balanced.

Brewing Recommendations

FrontStreet Coffee recommends brewing method: Pour-over

Grind size: 3.5 (Japan Fuji R440)

V60 filter cup, 15g powder, water temperature 90°C, grind 3.5, powder-to-water ratio 1:15

30g water for bloom, bloom time 30s

Segments: Pour water to 120g, stop water flow, then slowly pour to 225g

That is 30-120-225g: water-to-powder ratio 1:15, 15g powder, first pour 25g water, bloom for 25s, second pour to 120g water, wait until the powder bed water level drops to half, then slowly pour water until 225g water, extraction time around 2:00

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473