A textbook Brazilian natural: roasted peanut and cocoa powder on the dry aroma, a smooth entry, caramel and milk-chocolate sweetness through the middle, very low acidity, and a light toasted-nut finish that stays stable as the cup cools.
Buying Tips
Santos: Not a growing region but Brazil's largest coffee export port; beans from Sul de Minas, Mogiana, and elsewhere ship through it, making it the traditional trade name for Brazilian coffee
NY2: Brazil grades by defects per 300 g of green coffee; the lower the number, the fewer the defects, and NY2 is a high grade
17/18: Screen size — beans between screen 17 and 18, uniform in appearance
Fine Cup: Indicates a clean cup with no noticeable defect flavors
Brewing Notes
Batch brewer: Medium grind, ratio 1:16; very consistent in large batches
Pour-over: 88–90°C at 1:15 to draw out more caramel sweetness
With milk: The nutty, cocoa character pairs very well with milk