800-1350m above sea level. Sweet, nutty, chocolate flavours combine with an aroma of cocoa and a medium body.
Brazil is the largest producer of coffee in the world and this Santos bean (named after its port) offers a sweet and smooth coffee with hints of nuts and a cocoa like aroma. The coffee beans are hand-picked and dry processed, which involves removing the beans from the cherries once dried. This method allows the sweetness of the fruit to carry through to the cup. 
Brazil's’ post-harvest processing is somewhat unique and has been adapted largely in response to a combination of productivity, climate, and desired profile. Pulped Natural coffees are de-pulped and allowed to dry with their mucilage still intact. Naturals are typically either dried on the trees before harvesting (called Boya), or picked and laid out on patios in order to finish drying before being hulled. Both processes tend to lend the coffees a nutty creaminess that has a more tempered fruit tone than the bright and acidic Washed or even Honey coffees seen elsewhere in the America’s.