Brazil Santos - Medium Roast - Single-Origin Specialty Coffee


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Single-Origin Coffee

Prepare to embark on a sensory journey with our captivating Brazil Santos single-origin specialty coffee, a true delight for the senses. Crafted with care by the renowned growers of Fazenda Santa Barbara in the picturesque regions of Parana and Sao Paulo, Brazil, this coffee is a testament to the country's rich coffee-growing tradition and commitment to excellence.

 

Certified as natural and boasting a medium roast, our Brazil Santos specialty coffee offers a luxurious tasting profile that will leave you craving for more. With medium acidity and an elegant, smooth cup, this coffee is a harmonious balance of flavors, enriched with decadent notes of cocoa that dance on the palate with every sip.

 

Grown at altitudes ranging from 750 to 1050 meters in the nutrient-rich volcanic loam soil of Brazil, these beans absorb the natural goodness of the earth, resulting in a coffee of unparalleled depth and complexity. Handpicked with care and precision, our Brazil Santos beans undergo a meticulous process of pulped natural and sun drying, preserving their natural flavors and ensuring a consistently delicious cup every time.

 

Treat yourself to the luxury of Brazil Santos specialty coffee and experience the magic of Brazil's finest beans. Elevate your coffee ritual and indulge in the flavors of Brazil's breathtaking landscapes, expertly roasted for your enjoyment.

 

Certification/Grading: Natural

Roast: Medium

Tasting Profile: Medium Acidity, Elegant, Smooth Cup with Cocoa Notes.

Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio

Variety: Catuai and Mundo Novo

Region: Parana and Sao Paulo Brazil

Altitude: 750-1050 M

Soil Type: Volcanic Loam

Process: Pulped natural and dried in the Sun

 

DetailsThis coffee is from small producers in the rolling hills of Sul De Mines. The mild climate, gentle rainfall and micro climate brings out the best in the trees. The farms are small to medium in size, 10-150 hectares being farmed for generations.

 

Types of Grinds
Whole Bean: Grind yourself (Freshest way)

Standard: Drip brewing, Keurig machines and pour-over.

Espresso: Espresso machines

Coarse: French press and cold brew

 

Types of Roasts
Light: roasts have a lighter color, higher acidity, and retain more of the original bean flavors.

Medium: roasts have a balanced flavor profile with a slightly darker color.

Dark: roasts have a bold flavor, lower acidity, and a shiny surface due to oils released during roasting.

 

The Golden Ratio
The Specialty Coffee Association of America has set a golden ratio of 1:18, which is approximately 55 grams of coffee for 1000 ml (grams) of water. To achieve a golden standard cup, it's recommended to use two tablespoons per 6oz cup. This varies depending on brew method and personal preference.

 

Types of Brewing Methods
Drip Coffee: Add water and coffee grounds to the machine's reservoir and filter, then turn it on. The machine heats the water and drips it evenly over the coffee grounds. Once brewed, serve and enjoy.

 

Espresso: Fill the portafilter with fine grounds, tamp them down evenly, and attach it to the espresso machine. Start the extraction process, and the machine will force hot water through the grounds under pressure. Collect the espresso shot in a cup and serve immediately.

 

French Press: Add coarsely ground coffee to the French press, pour hot water over it, and let it steep for about 4 minutes. Press down the plunger slowly to separate the grounds from the brewed coffee, then pour and serve.

Cold Brew: Combine coarsely ground coffee and cold water in a jar or pitcher, then let it steep in the refrigerator for 12-24 hours. Once steeped, strain the mixture to remove the grounds and dilute with water or milk to taste.

 

Pour-Over: In pour-over coffee brewing, hot water is poured over coffee grounds in a filter cone. The water drips through the grounds and filter into a vessel below. It allows for precise control over brewing variables like water temperature and pouring technique, resulting in a clean and flavorful cup.

Each method may require slight variations in measurements, grind size, and brewing time to achieve the desired flavor profile. Experimentation and practice will help you refine your technique for each method.

 

Cups of Coffee Per Bag Size
12oz: 24 cups
1lb: 32 cups
2lbs: 64 cups
5lbs: 160 cups
12lbs: 384 cups

These numbers are an approximation and vary depending on the size of cup and how strong you prefer your coffee to be.