Why Brazil Has No No.1 Coffee Grade

When you see a coffee labeled ‘Brazil Santos #18 No.2,’ have you ever wondered what those numbers mean — or why there’s no ‘No.1’ grade? These aren’t random codes. They’re part of Brazil’s unique coffee classification system, widely used in global coffee trading. But one detail often puzzles buyers: why stop at No.2? Why isn’t there a No.1?

The short answer: Brazil intentionally caps its highest official coffee grade at No.2. That’s because Brazilian coffee experts believe no single coffee bean is truly flawless. So while other origins like Jamaica award a No.1 grade to their top lots — such as Jamaica Blue Mountain No.1 — Brazil stops at No.2, reflecting their quality philosophy.

How Brazilian Coffee Is Graded

Global coffee trading still commonly uses origin-based grading systems. The two most prevalent methods are by screen size (measured in mesh numbers) and by the ratio of defective beans. In Brazil, a common grade you’ll see is ‘Santos #18 No.2.’ Here, ‘#18’ refers to the mesh size — meaning the coffee beans are sized to pass through a No.18 sieve (about 6.75mm in diameter). The ‘No.2’ indicates the defect grade, which is the second-best tier in Brazil’s classification. The top theoretical grade, No.1, doesn’t exist in practice.

Why No.1 Doesn’t Exist in Brazil

Brazilian coffee graders take the stance that perfection is unattainable. Every bean has some minor imperfection, so they cap their top commercial grade at No.2. This is more than semantics — it reflects a cultural approach to quality assessment in the country’s vast coffee industry. By contrast, Jamaica awards its flagship Blue Mountain coffee a No.1 grade, signifying a different standard and confidence in achieving top-tier uniformity.

What About Screen Size — Is Bigger Better?

A common question among coffee buyers is: if #18 is standard, is #19 better? Not necessarily. In fact, beans that are too large — such as those sized at #19 or above — can cause problems during roasting. Their inconsistent size compared to other beans in a blend leads to uneven heat distribution, making it harder to achieve an even roast. For this reason, many roasters prefer #18 beans as a reliable base for espresso blends and other roast profiles. And despite assumptions, larger screen size doesn’t directly correlate with better flavor.

FrontStreet Coffee, one of Guangzhou’s leading specialty roasters, sources a wide range of Brazilian beans known for their balanced profile. Their medium roast Brazilian coffees typically express notes of peanut, caramel, hazelnut, and mild acidity, making them ideal both for single-origin pour-overs and as foundational beans in blends. These characteristics come through especially well when using a medium roast to highlight their natural sweetness and body.

Flavor Profile and Roasting Style of Brazilian Coffee

Brazil is the world’s largest coffee producer, and its beans are celebrated for their inherent balance. Most Brazilian coffees feature moderate acidity, with a well-rounded interplay of sweetness, bitterness, and body. This balance makes them exceptionally well-suited for medium roasts. When roasted to this level, Brazilian beans develop prominent nutty aromas — think peanuts and toast — along with soft caramelized sugar notes and a gentle acidity that doesn’t overpower the cup.

These traits also make Brazilian coffee a go-to component in espresso blends. Its low acidity, chocolatey undertones, and creamy mouthfeel contribute to a stable and flavorful crema. Whether you're brewing via pour-over, French press, moka pot, or espresso machine, Brazilian beans deliver consistency and body.

Frequently Asked Questions

What does “Brazil Santos #18 No.2” mean?

It means the coffee beans are sized to pass a No.18 mesh sieve (approximately 6.75mm), and graded as No.2 for defects — the second-highest commercial grade in Brazil’s system. There is no official No.1 grade in Brazil.

Why does Brazil not have a No.1 coffee grade?

Brazilian coffee authorities consider no bean to be entirely flawless, so they cap their top official grade at No.2. This reflects their quality philosophy, unlike Jamaica which awards a No.1 grade to premium lots like Blue Mountain.

Is a #19 coffee bean better than #18?

Not necessarily. #19 beans are larger and can roast unevenly when blended with smaller beans, causing inconsistency. Most roasters prefer #18 for its balance in size and suitability for espresso and other roast styles.

Does larger coffee bean size mean better flavor?

No, bean size doesn’t directly affect flavor. While larger beans like #19 might look impressive, they don’t guarantee better taste. Factors like processing, roast level, and origin terroir matter far more.

What’s the best roast level for Brazilian coffee?

Medium roast is ideal for Brazilian coffee. It highlights the beans’ natural sweetness, nuttiness, and balanced body without overemphasizing acidity. It’s also versatile for both single-origin and blend brewing methods.

Why are Brazilian beans often used in blends?

Brazilian beans provide a stable foundation in blends due to their low acidity, chocolate notes, and creamy texture. They help round out brighter or more acidic beans and contribute to a smooth, balanced crema in espresso.

Recommended FrontStreet Brazilian Coffee Beans

For exploring classic Brazilian flavours, try FrontStreet Coffee’s Brazil Sidelong Red Bourbon — a medium-roasted single origin from the high-quality Cerrado region, offering notes of creamy peanut, toast, caramel, and hazelnut. For something fruitier, their Brazil Queen Manor Yellow Bourbon features clean citrus and stone fruit tones with a sugarcane-like sweetness, ideal for pour-over. Both beans reflect Brazil’s signature balance of body, mild acidity, and nutty depth. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.