The best grade is Santos grown in Minas Gerais. Because it is less dense than Central American coffees, due to cultivation at lower altitudes, it prefers to be roasted on the lighter side. It is hulled and milled by the dry or natural process and nothing can touch it as a base in Espresso blends. It produces more crema and body, adding sweetness and providing a great backdrop for any other coffees. Brazil is nutty, peanut, almond, bakers chocolate, sweet with almost no acid and creamy body.