Description

1kg Brazil Santos Scr 17/18

BR Santos SCR 17/18 Green Beans are a cornerstone of Brazilian coffee production. These beans are prized for consistency, balance, and versatility. They suit home roasters, cafés, and commercial blends. In addition, they offer dependable roast performance across light to dark profiles.

BR Santos green beans come from Brazil’s traditional coffee-growing regions. The beans are screen size 17/18, ensuring even roasting and consistent heat absorption. This uniformity helps reduce roast defects and improves cup clarity. The natural processing method enhances sweetness and body.

In the cup, BR Santos green beans deliver milk chocolate, roasted nuts, and caramel sweetness. The acidity stays low and gentle. This profile makes the coffee approachable and crowd pleasing. It performs exceptionally well in espresso and milk-based drinks. However, it also suits black coffee drinkers who prefer smoothness over brightness.

Body is medium to full, with a creamy mouthfeel. The aftertaste remains clean and sweet. This makes it ideal as a daily drinking coffee. It also works as a foundation for espresso blends. Roasters often rely on Santos to provide structure and sweetness.

BR Santos green beans shine as a base component. They allow brighter or fruit-driven coffees to sit comfortably in a blend. Because of this, they appear in many café house blends worldwide. Their forgiving nature suits beginner and experienced roasters alike.

This coffee remains stable across roast levels. Light roasts bring subtle cocoa and peanut notes. Medium roasts enhance caramel and chocolate. Dark roasts deliver bold cocoa and toasted nut flavours without harsh bitterness. As a result, BR Santos green beans offer outstanding flexibility.

For roasters seeking reliability and balance, this coffee delivers every time.

Premium Quality & Ethical Sourcing

Brazil is the world’s largest coffee producer, and the Santos region is renowned for its consistent quality. Our beans are carefully hand-selected from the best estates, ensuring a reliable, high-quality product. This coffee is graded NY 2/3, meaning it meets strict standards for size, uniformity, and cup quality.

Key Features:

• Origin: Brazil
• Region: Santos, Southern Brazil
• Altitude: 600–1,200 MASL
• Varietals: Local Brazilian varieties
• Processing: Natural
• Flavour Notes: Dark chocolate, roasted almonds, floral hints
• Best For: Espresso, filter coffee, blends

 

Roast Level Flavour Expectations

 

Light Roast

• Peanut

• Cocoa nib

• Soft sweetness

• Low acidity

 

Medium Roast (Recommended)

• Milk chocolate

• Caramel

• Roasted nuts

• Creamy body

 

Dark Roast

• Dark chocolate

• Toasted almond

• Low acidity

• Bold finish

 

Brazilian coffee can be used as a base, and in most cases it is recommended as a base rather than a highlight. Here’s a clear breakdown so you can apply it confidently in your blends.

 

Using Brazil as a Base (Recommended ✅)

Brazil is one of the best base coffees in the world. It provides structure, sweetness, and balance without dominating the cup.

Why Brazil Works as a Base

• Low acidity keeps the blend smooth and approachable

• Chocolate and nut flavours appeal to a wide audience

• Medium to full body supports espresso and milk drinks

• Natural sweetness reduces the need for darker roasting

• Very stable across roast levels

For cafés and retail blends, Brazil helps create consistency. It also softens sharper or more acidic coffees in the blend.

Typical Base Percentage

• 40–60% of the blend

• Up to 70% for traditional espresso styles

 

Using Brazil as a Highlight (Less Common ⚠️)

Brazil can be used as a highlight, but it is less effective in this role. Its flavour profile is comforting rather than expressive.

Have a look at what we’ve decided as the best pairing partners with Brazil:

Brazil pairs exceptionally well with:

• Colombia (Washed) – adds structure and mild acidity

• Guatemala – brings cocoa depth and balance

• Ethiopia (Washed) – introduces floral and citrus lift

• Kenya (Small %) – adds sparkle without overpowering

 

Brazil + Colombia (Balanced Everyday Espresso)

Smooth, structured, crowd-pleasing

• Brazil: 50–60%

• Colombia (Washed): 40–50%

Cup result:
Chocolate, caramel, soft citrus, clean finish.
Excellent for cafés and wholesale accounts.

Brazil + Guatemala (Chocolate-Driven Blend)

Rich, comforting, low acidity

• Brazil: 55–65%

• Guatemala: 35–45%

Cup result:
Cocoa, brown sugar, roasted nuts, syrupy body.
Ideal for milk-based drinks and darker roasts.

Brazil + Ethiopia Washed (Lifted but Approachable)

Sweet base with floral brightness

• Brazil: 50–55%

• Ethiopia (Washed): 45–50%

Cup result:
Milk chocolate, honey, soft florals, gentle citrus.
Works well at medium roasts.

Brazil + Kenya (Small % Sparkle Blend)

Complex yet controlled acidity

• Brazil: 60–70%

• Kenya: 10–20%

• (Optional) Colombia or Guatemala: 10–20%

Cup result:
Chocolate base with red fruit lift and juicy acidity.
Kenya should stay low to avoid overpowering the blend.

Three-Way Signature Blend (Highly Recommended)

Balanced, modern espresso profile

• Brazil: 50%

• Colombia (Washed): 30%

• Ethiopia (Washed): 20%

Cup result:
Caramel, chocolate, floral sweetness, clean finish.
Great versatility across brew methods.

Why Brazil Is the Perfect Base

Brazil offers three key traits that few origins combine so consistently:

• Low acidity – stabilises the cup

• High sweetness – chocolate, nut, caramel flavours

• Heavy body – gives espresso weight and crema

This makes Brazil an ideal foundation. The goal is to add complexity without destabilising the blend.

Why Colombia (Washed) Works So Well

What makes it special:

• Clean washed processing

• Balanced malic and citric acidity

• Consistent year-round quality

 

Why not other Central Americans instead?
Many are excellent, but Colombia offers more consistency at scale and less batch variation.

 

Why Guatemala Is a Natural Fit

What makes it special:

• Volcanic soils

• Cocoa-forward profile

• Dense beans with strong roast tolerance

Why not Peru or Honduras?
They can be softer or flatter in espresso blends unless roasted very precisely.

Why Ethiopia (Washed) Is the Best “Lift”

What makes it special:

• Unique heirloom varieties

• Floral aromatics

• Tea-like sweetness

 

 

Why not Natural Ethiopia?
Naturals add fruit, but they can dominate or ferment too easily in espresso blends.

Why Kenya Works Only in Small Amounts

What makes it special:

• High phosphoric acidity

• Intense blackcurrant and citrus notes

• Exceptional clarity

 

Why the percentage stays low:
Too much Kenya overwhelms milk drinks and casual drinkers.

 

Why These Beans Beat “Unique” Options

Beans like:

• Panama Geisha

• Yemen

• Experimental fermentations

Are incredible alone, but:

• They dominate blends

• They reduce consistency

• They raise cost without proportional benefit

Blends need harmony, not headlines.

The information above is purely a guide. We feel that these are your best options if you want to make a blend. Enjoy roasting and don’t forget to let us know how you go.

Gianni Cirelli + Team