The Brazil Santos Coffee type

When I think “Brazil Santos coffee”, quality comes to my mind. If a refined coffee is what you want, try giving this excellent option a try.

Contrary to what some people might expect, Brazil Santos is not determined by any of the production regions in Brazil.

The classic term was created in the old days, before the 90’s, when the government of the country used to control their internal market.

Brazil Santos CoffeeCoffee was classified as Santos 1, Santos 2, Santos 3 and so on, because the port of Santos was, and still is, hugely the major trading gate from where Brazilian coffee was exported.

Nowadays the Brazil Santos Coffee expression is used to point a high quality, most usually Bourbon, some Arabica, but never Robusta, type of coffee.

Brazilian Santos Coffee” is a symbol of high quality.

Similar to, but better than the Colombian beans, Brazil Santos is:

  • sweet
  • smooth
  • subtle
  • has little acidity
  • with cinnamon nuance
  • extremely pleasant
  • moderately aromatic
  • a medium bodied coffee
  • creamy with a mellow flavor

When freshly roasted it delivers one of the best coffee drinking opportunities one can have.

Being the largest coffee exporter in the world, and having a wide production area spread over different climate areas gives Brazil the unique opportunity of producing the widest variety of qualities and types possible for one single country.

Port_SantosFor that reason, Brazil’s potential to blend a countless number of formulas is precious. On the same page, coffees from Brazil can be significantly used in all types of recipes and the country is the finest provider for espresso.

Brazilian producers are among the most prolific and dedicated in the world and, the ones from São Paulo State and South Minas are able to export the best of the best in the world, with smooth, rich and full body coffees.

The Brazil Santos Coffee beans are perfect for all types of beverage, without being underrated by any other country in the world.

Featuring a pleasant variety of tone options, this bean is perfect for anything from pour over coffee to espresso. If you’re looking for a low-acid coffee, the Brazilian dark roasts are an excellent way to experience strong coffee in a single mug.

If you’re looking for a low-acid coffee, the Brazilian dark roasts are a great way to experience robust and refined coffee in a single cup.

Covered with over 400,000 acres of 100% Arabica coffee, the state of São Paulo is one of the most traditional coffee-growing areas in Brazil.

Mogiana and west mid-state in São Paulo, deliver the best Santos coffees from Brazil, along with South Minas Gerais.

“I remember once, in one of my vacation periods in Garça – SP, I embarked on a great adventure for a young teenager. My grandfather, José, had the habit of sending coffee to Santos on his trucks. I was friends with one of his drivers who was some soccer mentor to me. He invited me for one of those trips, and it was one of the greatest experiences in my life.”

 

Please leave a comment about The Brazil Santos Coffee type.

6 thoughts on “The Brazil Santos Coffee type

  • 2016-04-20 at 10:00 pm
    Permalink

    Hi there,

    As someone who loves his coffee, and gourmet coffee at that, this was an excellent read. rather oddly I have never heard of Santos coffee.

    How is this Coffee best enjoyed, beans freshly ground, percolated or what?

    Also is this a strong coffee best enjoyed in the mornings or nice after dinner coffee?

    Reply
    • 2016-04-21 at 10:27 pm
      Permalink

      Hello, Derek,

      Freshly ground Brazilian coffee is always a better option. There are great commercial brands in Brazil that also do the job quite well and don’t disappoint. I, personally, on an everyday basis, drink commercial Pilao brand bought already ground and made with a traditional cloth, or paper, filtering method. I also have a Nespresso machine that I use Dulsao do Brasil pods. With both brewtus brewing methods, I also use a local coffee that my farmer friends roast and give me to taste.

      I should say that if you buy dark Santos coffee, you should drink it in the morning or working nights, hahah. Medium and light coffee roasts could be enjoyed in the early evening. It is not supposed to be too strong a coffee. Arabica coffee is usually smoother and better tasting, but from my region (not the case, maybe a bit in the blend) it is a little bolder.

      Cheers!

      Reply
  • 2016-04-20 at 10:02 pm
    Permalink

    Hi, this is a great blog on Brazil Santos Coffee. I have been a coffee drinker for many years. I feel there is nothing better than a good cup of coffee. I enjoyed your post because it shows me the heritage of that type of coffee, and it makes me want to try a cup! I usually use the Colombian beans, and brew a fresh pot or two every day. I was hoping that you had a link to where to purchase this Brazil Santos Coffee, but the link was not working. I have bookmarked this website so I can return and learn more about one of my loves, coffee.
    With Kind Regards,
    Linda

    Reply
    • 2016-04-21 at 10:39 pm
      Permalink

      Hello, Linda,

      Thank you for your kind words. You are wise to use Colombian. They produce great coffee… well… not as amazing as Brazilian bean juice, but still, pretty good. 😛

      I went to check why you had missed a link that was supposed to be there and found out that my theme tricks me up with some header formats. The actual link is under a large header. I fixed it and will be watching that more carefully in the future.

      Anyways, you can follow this link here , if you want to buy coffee online. It leads to a review that has an Amazon Ad at the bottom .

      Please tell me if all went well or not so I can help you further if necessary.

      Cheers!

      Reply
  • 2016-09-26 at 4:04 pm
    Permalink

    Hello! This sounds like really great coffee. Is it easy to find? I’m is Sweden on a project, but I live in America. How can I buy some of it to try out? Thanks for the info!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *