Brazil is currently the largest producer of coffee in the entire world, accounting for roughly one-third of the world’s coffee. Mainly grown in the southern states of Minas, Gerais, São Paulo, Paraná, along with the city of Santos, Brazil provides the ideal climate and environmental conditions to perfectly grow these beans.


Coffee beans were first brought to Brazil in the mid-18th century. Francisco de Melo Palheta from the Brazilian state of Pará traveled to the bordering French department, French Guiana. He cleverly wormed his way into the good graces of the governor’s wife, who gave him a bouquet full of hidden coffee plant seeds. He smuggled seeds into the country on his return trip home from a diplomatic mission. By the 1840s, Brazilian coffee become a top global coffee producer.


Most coffees are grown at a high elevation; however, Brazilian coffee breaks this trend. Grown at an elevation of 2,000 to 4,000 feet —instead of a normal elevation of 6,000 feet — it’s currently one the shortest elevations coffee is grown at. The decrease in altitude means that Brazilian coffee has low acidity levels, as the higher the elevation, the denser and more acidic the bean is. Each Brazilian coffee bean is small and sweet. In Santos, the most traditional growing region, coffee is dry-processed, so the sweetness of the coffee cherry is retained when brewed. It’s also produced from the bourbon arabica bean, so it’s a high-grade, specialty coffee.

Flavor Profile

Brazilian coffee is known for its sweet notes with low acidity, providing a deep and bittersweet caramel-chocolate flavor. In Santos, the bourbon beans have a distinct aroma and a fruity taste. The coffee is often light and medium-roasted, so coffee’s bitter notes are no longer present. The lower acidity and elevation levels make all Brazilian coffee premium and gourmet quality coffees.

Our Santos coffee from Brazil can’t be beat. The coffee grown there is the standard bearer for Brazilian coffee and the municipality is home to a coffee museum. Try it with us.