With Brazils, I have found that they need a slow gentle approach to first crack, and stopped before 2nd crack. Too long between 1st and 2nd does not improve the taste. I have had mixed results, and came to the conclusion that most (not all) of the Daterra and Monte Alegre coffees are good for blends. There are many other Brazilian estates that are excellent as a SO, and I have had some lovely micro lots. These Brazils are difficult to buy as a home roaster, as without connections the only option is to buy a 60kg bag (or more, depending on MOQ's).
I still find that Brazils can be enhanced by the addition of one or two other origins. It all depends on what you seek from the coffee, how you prepare it, and of course, individual preferences....
Hi, yes, "soft" coffees, very dependent on roast technique/profiles/management/handling....and lovely when done right. The last part of the quote is spot on. Take into consideration all FAQ brazils, and you will find they are the basis of possibly the greatest majority of blends sold commercially world wide. For home use you will use higher grades, but it can be much the same scenario.
I would also mention not to get too hung up on the whole "SO" thing. Blending is a good thing and when done well will result in awesome (in the cup) coffee.
And so as not to go off topic.. I am finishing off some "experimental" beans. I bought some of the "new" Australian roasted Aldi offerings. Why? To try them out, and adjudicate for myself. The verdict? Neither their "medium" not "dark" roasts are "good" as espresso. Don't need to go into specifics. However when turned into standard capps//lartays/flat whites (what most consumers in this market are drinking), no problem perfectly "acceptable" when made well.
Purely for use in standard milk coffees, excellent value for money owing to extremely low price (10.99/kg). Don't buy if you drink blacks. Did not try brewing using "third wave" type technique now becoming main stream in many cafes (extra deep filter baskets in naked group handle to make one only coffee, finer than "std" grind, using machines with PID capability to increase/decrease brew temp to make all that work in the cup). I doubt those blends ("commodity" type) would have been designed or roasted to be brewed in that way.
Regardless, the experiment over I will be going back to my "regular" beans even if they retail for three times the price.
This has been done purely for the interest of coffee and presents an unbiased "truthful" judgment. Same as when some years ago, I encouraged clients in this market to stop maligning "robusta" and judge it and use it for what it is, and now people accept that it has a (legitimate) purpose.