Brazilian Santos Coffee Beans Reviews 
 

Each farm is unique, and has its own little specialty, but the standard throughout Brazil remains the same. The bar has been set by Brazil having one of the most advanced and well-cared-for processing systems in the coffee industry.

Brazil is one of the few countries that have weather perfect enough to successfully use the dry (natural) method of processing its beans.

The weather conditions on these high hills with dry winters of the savannah highlands of Bahia and Northern Minas Gerais and their proximity to the Equator line, yield high quality Brazilian coffees.

The Cerrado highlands of Western Minas Gerais benefit from well defined seasons, uniform maturation and plenty of sunshine in the harvesting season to produce a round cup with perfect balance between body and acidity.

The South Minas and Mogiana mountains are well known for Brazilian coffees with very good body and aroma and a degree of natural sweetness not found elsewhere in the world.

This means that the coffees are dried prior to being removed from the cherry. When coffee is dried inside the fruit, as most classic Brazil Santos coffees are, the sweetness of the fruit will carry over into the perfect cup of coffee. Using the dry method, coffee will be heavy, sweet, and complex.

This drying method is very complicated, with longer drying times and the risk of fermentation, but it also showcases the reason Brazil is a world leader in this area.

The lore and traditional cultivation and harvest of Santos coffee seeds is a well kept secret of generations of coffee growers. These delicious coffee beans have a powerful flavor and medium body. 

Brazilian Santos coffee beans are slow roasted and each bag is dated (roast on dating) to guarantee freshness. All coffee beans come in air tight silver foil bags with one way valves to preserve the great taste. You can choose the desired grind and roast for your coffee.

Opening the package of Brazilian Santos coffee beans will unleash a whiff of mouth-watering aroma.