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Brazil Santos Coffee

A Family Mission

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Type: Coffee

Do you love the rich flavor of a dark roast, but find most coffees too bitter?

Our Brazil Santos Gourmet Coffee is a medium roast that has all the richness of a dark roasted, without any of the bitterness. It’s perfect for anyone who wants to enjoy the full flavor of coffee without having to compromise on taste.  This coffee is one of many single origins that we offer, sourced from around the world.

Our Brazilian beans are grown in volcanic soil at altitudes up to 1050 meters, which gives them their unique and delicious flavor profile. You won’t find a better cup of coffee anywhere else.

Our Brazil Santos coffee beans are grown by experienced farmers who use sustainable methods to yield the coffee possible. You can taste the difference when you drink our great coffee. It’s some of the best in the business.


The hot, humid climate in Brazil is great for growing coffee beans. Brazil is one of the highest coffee producing countries in the world. Even though a lot of coffee is grown here, more than 70% of Brazilian coffee farms are less than 10 acres big.

Smaller farms have their own way of processing coffee, and each farm makes its coffee beans a little differently. But all the farms meet the same standards for quality.

Coffee Beans Certification/Grading:

Natural

Coffee Roast:

Medium. Freshly roasted to order.

Tasting Flavor Profile:

Elegant, smooth cup with cocoa notes.

Brazilian Santos gourmet coffee is a medium roast that yields a lowly acidic and light-bodied brew. Fruity flavors are carried over into the beans through a natural process, which allows the coffee beans to dry while still inside the fruit. Permeating the air with a pleasant aroma, this Brazilian coffee is one of South America's premium coffees.

Grower / Coffee Producers:

Fazenda Santa Barbara, Sao Francisco, Santo Antonio

Coffee Bean Variety:

Brazilian coffee is a rich, creamy blend of different coffee beans.

Catuai and Mundo Novo

Mundo Novo is the result of a natural cross between the Bourbon Typica varieties found in Mineiros do Tiete, Sao Paulo, Brazil. Seeds of the original coffee plants were planted in the municipality of Novo Mundo, today called Urupês, where selection gave rise to the variety Mundo Novo. The variety was discovered in 1943.

Catuaí derives from the Guarani multo mom, meaning “very good". A cross between highly productive Mundo Novo and compact Caturra, made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil

Growing Region:

Parana

Confined to smaller areas today, Paraná grows Arabica coffee exclusively. The Arabica bean coffee produced in these regions tend to have a sweeter, softer taste, with a sugar, fruit and berry undertone. Their excellent acidity is higher, with a winey flavor.

Sao Paulo Brazil

The region of São Paulo, however, is most noted for the production of pure Arabica coffee it is also home to the Port of Santos, where coffee is being exported from Brazil.

It should be noted that Brazilian Santos is not necessarily associated with any particular region. 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. Coffee 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.

Altitude:

750-1050 M

Soil Type of Our Beans:

Volcanic Loam

How Our Beans are Processed:

Brazilian Santos Gourmet Coffee is pulped natural and dried in the sun.

This unique natural method was pioneered in Brazil around twenty years ago, where it became known as Cereja Descascada or “peeled cherry”. The technique involves removing the skin of the coffee cherries before letting coffee dry with almost all pulp still on beans.

It’s essentially a middle ground between the dry and wet processing methods.

The natural or dry process method of coffee bean processing sees beans dried entirely in their original form, without any soft fruit residue being removed.

The washed (or wet) process sees all of the soft fruit residue, both skin and pulp, removed before the coffee is dried.