Smooth Mouthfeel, Balanced Flavor - The Flavor and Profile of Brazilian Santos Coffee? Is it Delicious When Pour-Over Brewed?

Smooth Texture, Balanced Flavor - The Taste and Mouthfeel of Brazilian Santos Coffee? Is it Good for Pour-Over?

Brazil is the world's largest coffee producer and exporter, accounting for about half of all global production. Brazilian Santos coffee is the representative among Brazilian coffees. "Santos" comes from the name of the shipping port where the highest quality coffee grown in the mountainous areas around the capital São Paulo state is concentrated. It represents the brand of premium Brazilian 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 faint 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 fans love this coffee.

Among Brazilian coffees, Santos coffee is the most valued and famous variety. It's like a friend with a low-key appearance, calm expression, passionate heart, and full of wisdom—perhaps not giving you an overwhelmingly strong feeling, but subtly accompanying you when you need it. Brazilian coffee grading is calculated by defect ratio, divided into NY2-NY8, with NY1 (NO1) representing zero defects, though 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 love Brazilian Santos coffee treat it like a reserved, internally rich friend. Although it may not give you intense enthusiasm, it subtly accompanies you whenever you need help most. Brazilian Santos coffee leaves a long-lasting impression!

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

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

Brazilian Santos, with its mild flavor, is suitable for those new to coffee drinking. You can taste the faint sweet fragrance without adding sugar. Acidity and bitterness can be adjusted through roasting, and it's often used as the base for blended coffee or Mamba and Manmo coffees.

Origin Information

Country: Brazil
Region: Santos
Variety: Bourbon
Grade: NY 2, 17/18 screen
Processing: Natural
Flavor: The perfect choice if you're afraid of acidity. You can taste the faint sweet fragrance without adding sugar, with some cream aroma. The mouthfeel is smooth, neither bitter nor acidic, extremely mellow and easy to drink. Delicate aroma, comfortable and mild flavor, suitable for beginners to try. Its taste is neutral and refreshing, without stimulating acidity. Sweet and smooth, with slight bitter sweetness, lemon fragrance, sweet chocolate aroma, and nut flavor. The aftertaste is persistent, making it a neutral coffee. It belongs to low-acidity coffee with a smooth and refreshing mouthfeel, overall quite balanced.

FrontStreet Coffee's Recommended Brewing Method: Pour-Over

Grind Size: 3.5 (Japan Fuji R440)
Equipment: V60 dripper, 15g coffee grounds, water temperature 90°C, grind 3.5, coffee-to-water ratio 1:15
Blooming: 30g water for blooming, blooming time 30s
Pouring Stages: Pour water to 120g, then pause. Slowly pour to 225g
Technique: That is 30-120-225g water flow, with coffee-to-water ratio 1:15, 15g coffee grounds. First pour 25g water for 25s blooming, second pour to 120g water and pause, wait until the water level in the coffee bed drops to half, then slowly pour until reaching 225g water. Extraction time is around 2:00.

Important Notice :

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