About the bean:
Early Dutch explorers brought arabica trees to Java, which became the world's leading producer of coffee until rust wiped out the industry. The acreage was replanted with disease-resistant but less desirable robusta stock. But arabica has made a comeback, and is once again being grown on some of the original Dutch estates.
The PTP XXVI Plantation is a government organization that grows about 85% of the coffee in East Java, close to Bali on the Itjen Heights. There are four main Estates - Jampit, Pancur, Blawan and Kayumas. Private estates produce the rest, names such as Kalibendo, Gunung Mas, Mayang Sari, Ayer Dingin.
Java Estate is the best and most consistent Java coffee produced by the reliable PTP. Washed preparation method, grown at 3,000 to 6,000 FT, it has a medium acidity with exceptional full-body and smooth flavor.
About the bean:
Unlike most of our coffees, which are named after the region in which they're grown, Santos is named after the port from which Brazil's famous coffees are shipped -- the beans are a blend of beans from many regions. These beans have been decaffeinated using the Swiss Water Process and are well regarded if unremarkable. The Santos Decaf Swiss Water Process yields a light bodied, low acid brew with a pleasant aroma and a mild, smooth flavor. Many will blend their Santos with pricier, more distinctive beans that retain their intense flavor even when cut with Santos.
Roast this one light.
Even though nearly 75% of Brazil's coffee farms are considered small farm plantations (less than 10 acres each) Brazil has one of the coffee industry's best, most advanced coffee processing systems. It's no wonder Brazil is the world's leading coffee producer.
Brazil Santos gourmet coffee beans are processed using the natural dry method. The coffee bean is dried inside the cherry so that some of the fruit's sweetness is evident in the deliciously tasteful brewed cup of coffee.
Santos is the port much of the coffee travels through, its not a coffee region.
Reference: Strictly Soft (SS-top grade) This is a lower grown bean, and as such, doesn't have the crisp acidity associated with denser beans. It does have a medium-toned acidity that's somewhat reminiscent of tobacco/spice on first taste, but gives way to more caramelly notes. This is definitely a sweet bean, and makes a good base for espresso.Species: Coffee Arabica