What variety of coffee bean is Brazil Santos and what are its flavor characteristics?

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Is Brazil Santos Coffee Tasty? What are its Flavors and Textures, and What Brewing Recommendations are there?

Brazil accounts for 30% of global coffee production, with coffee mainly produced in the southeastern region. Most coffee is exported through the port of Santos, hence the name Brazil Santos coffee beans. Brazil is currently the world's largest coffee-producing country, so Brazilian beans are also one of the main components of all blended coffees. However, because Brazilian beans have their special flavor, they are not preferred by buyers and are often used as substitutes when coffee bean production is low. Santos belongs to neutral coffee beans, with a characteristic flat and neutral taste. Overall, the flavor is mild, neither bitter nor sour, and it is known as the backbone of coffee. It is often blended with other coffee beans, such as the popular "Manba coffee" made by blending Brazilian and Mandheling beans in equal proportions.

Coffee was first introduced to Brazil in the early 18th century. In 1727, the Brazilian government sent a dashing army officer who, under the pretext of mediating border disputes, secretly brought coffee seeds from French Guiana back to Brazil. It is said that the governor's wife of French Guiana at that time was deeply fascinated by this officer, so she secretly hid coffee tree seeds in the bouquet she gave him at the farewell dinner. Currently, Brazil has two million hectares of land used for growing coffee, with the majority (over 70%) being Arabica. These beans will eventually be sent to large roasters in various countries, known as Santos (named after the export port Santos, not the producing area). Facts have proven that Brazil also has the ability to produce excellent coffee and small-batch coffee. Local specialty coffee is not necessarily only provided by small-scale coffee farmers. The main coffee-producing regions in Brazil are Sul de Minas, Matas de Minas, Cerrado, Chapadas de Minas, Mogiana, Paraná, and Bahia. There are both traditional varieties and mutant varieties, such as Bourbon, Mondo Novo, Icatú, Catuai, Iapar, and Catuai cultivars.

Brazil, the world's largest coffee-producing and exporting country that can be hailed as the "coffee continent," accounts for about 1/3 of all world production. It is particularly famous for Brazil Santos exported from the port of Santos in São Paulo state. The raw beans are large in size, appearing light green or light yellow. Brazil Santos has a mild flavor, suitable for those new to coffee drinking. You can taste a faint sweet aroma without adding sugar. The sourness and bitterness can be adjusted through roasting, and it is often used as the base for blended coffees or Manba and Manmo coffees.

Brazil Santos coffee is famous worldwide for being exported through the port of Santos. The main producing areas are São Paulo and Panama states. It is the most productive and highest quality variety in Brazil. Therefore, many blended coffees use Brazil Santos coffee as their base. The flavor is neutral and fragrant, without stimulating sourness, with a slight bitterness that is smooth and pleasant to drink. Santos coffee also has a type called Bourbon Santos, which has the delicious sour-sweetness of Mocha coffee, so it is also called Brazil Mocha.

Coffee beans - Santos (SANTOS) are large, light green or light yellow beans. Because local beans are mostly processed using the natural (dry) method, the cracks in the middle are brown. Generally, they are almost all used for blending. They have high aroma, suitable bitterness, and also have acidity like high-grade products, so they can also be drunk directly.

Brazilian coffee is named after its port (Santos) as Brazil Santos. Its production accounts for about 1/3 of the world's total coffee production, holding a pivotal position in the global overall trading market. Therefore, the coffee produced has uniform quality and is generally considered an indispensable coffee bean for blending. Its taste is round, neutral with moderate acidity.

When tasting Brazil Santos as a single origin, the aroma is very harmonious, with a neutral and fragrant flavor, carrying the aroma of red dates and dried fruits, as well as cinnamon, nutmeg, and earthy aromas. In terms of taste, it starts with a very balanced flavor, then you feel the slight acidity spreading out, and the final aftertaste leaves a slight bitterness.

Brazil Santos is generally almost always used for blending. It has high aroma, suitable bitterness, and also has acidity like high-grade products, so it can also be drunk directly. Since ancient times, it has been a necessity for blended coffee and is familiar to the public. Brazilian coffee beans are also often used to blend specialty coffees because their characteristics are quite suitable for pairing with any type of beans. Because they can provide stable quality beans, Brazilian coffee production ranks first in the world. Adding Brazilian beans to highly acidic coffees can use the bitterness of Brazilian coffee to moderate the overly individualistic flavors of other coffees, such as Mocha, Guatemala, Kilimanjaro, and other beans with more obvious acidity. Blending with Brazil uses its bitterness to moderate the acidity of other coffees, making the taste smoother. Brazil 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, light green or light yellow, with brown cracks in the middle. The beans are mostly processed using the natural (dry) method.

Santos NO2 has no more than 4 defective beans in 300g of raw beans, making it the highest grade of Brazil Santos coffee. It is screened and classified using sieves with holes of the same size, selecting 18-mesh large beans.

FrontStreet Coffee Brewing Recommendations:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brazil Santos Brewing Method: Water-to-coffee ratio 1:15, 15g of coffee grounds. First infusion with 25g of water, let bloom for 25 seconds. Second infusion up to 120g of water, stop pouring and wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g of water. Extraction time around 2:00.

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