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How to Brew Delicious Brazilian Santos Coffee - Brazilian Santos Coffee Flavor Profile Description

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style) Brazil is the world's largest coffee producer. If including both commercial and specialty coffee, Brazil accounts for 30% of global coffee consumption. In addition to natural conditions such as climate and geographical area, Brazil's coffee industrialization has created today's substantial national income.

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For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

Brazil: The World's Largest Coffee Producer

Brazil is the world's largest coffee producer. When including both "commercial grade" and "specialty grade" coffee, Brazil accounts for 30% of global coffee consumption. Beyond natural conditions like climate and geographical area, Brazil's "industrialization" of coffee has created today's enormous national income and efficiency. Among Brazil's specialty coffees, Brazilian Santos coffee stands out.

Geography and Climate

Brazil's terrain is flat and monotonous, lacking microclimates. Most regions are tropical, with the northern part having a tropical rainforest climate, the central part featuring a tropical savanna climate, and some southern areas experiencing a subtropical monsoon humid climate. Average temperatures range from 25-28°C, with southern regions averaging 16-19°C annually. Low rainfall and long sunshine hours make the sun-drying processing method more common in this region. Brazilian coffee plantations are large-scale, and manual harvesting is too slow, so coffee cherries are harvested by machine.

Major Growing Regions

The representatives are Brazil's two main producing regions: Paraná and São Paulo states.

Brazil's coffee cultivation ranges from large-scale flatland farms at altitudes of 850-1200m to small mountain farms where manual harvesting is used. Farms choose between sun-drying, semi-sun-drying, or washed processing based on climate and humidity conditions to present the best regional flavor characteristics.

The basic guideline is that high humidity is suitable for washed processing, while low humidity is suitable for sun-drying or semi-sun-drying methods. Because different processing methods significantly affect whether coffee cherries ferment excessively and become moldy during drying, methods that relatively reduce mold growth are chosen for coffee processing.

Coffee Culture in Brazil

Coffee is Brazil's national beverage—even students drink coffee at school, which explains why Brazil ranks as the world's number one coffee producing country! A popular coffee drink in Brazil features rich hazelnut and toffee aromas, called "Cafezinho."

Similar to espresso, Cafezinho is served in very small quantities with intense flavor. The difference is that the coffee is brewed directly from a mixture of coffee powder and sugar. The coffee's rich nutty flavor combined with caramel and toffee aromas creates a silky texture with a lasting aftertaste.

Another specialty drink derived from Cafezinho is called "Imbricata," originating from Fernando de Noronha Island, made with coffee, Cointreau liqueur, condensed milk, and milk foam.

Brazilian Santos Coffee

Brazilian Santos coffee is the most valued and famous variety. It's like a friend with understated appearance and calm demeanor but filled with passion and wisdom within. It may not give you an overwhelmingly intense feeling, but subtly accompanies you when you need it.

Soft yet intense aroma, chocolate flavor, significant vanilla sweetness, balanced acidity and full body, followed by an endless aftertaste. Those who enjoy Brazilian Santos coffee treat it like a reserved but richly contented friend. Though it may not provide intense enthusiasm, it subtly accompanies people whenever they need help most. Brazilian Santos coffee leaves a lasting impression!

Coffee Grading System

Brazilian coffee grading is calculated based on defect percentages, ranging from NY2 to NY8. NY1 (NO1) represents zero defects, but such beans don't exist, so NY2 (NO2) is considered the highest grade of Brazilian coffee beans.