Pour-over Brewing Parameters for Brazil Semi-washed Bourbon Specialty Coffee Beans

Pour-over Brazilian Coffee

15 g of coffee grounds, medium grind (Fuji's ghost tooth grinder at setting 4), a V60 dripper and water at 88-89°C. First pour 30 g of water for a 27-second pre-infusion, then pour to 105 g and pause. Wait until the water level drops halfway, then continue pouring slowly until you reach 225 g in total. Discard the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Flavor Profile: Sweet coffee beans
Processing: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Brazil
Coffee Type: Bourbon
Roast Level: Medium roast

Coffee Details

Country: Brazil

Grade: SC14/SC16

Region: South Minas

Roast Level: Medium roast

Processing Method: Pulped natural

Varieties: Bourbon, Catuai

Altitude: 1000-1200 meters

Flavor Notes: Roasted melon seeds, rich and full-bodied, dark chocolate, with a sweet aftertaste and a lingering finish.

Brazil's Coffee Regions

Brazil's terrain is broadly flat and most coffee farms sit at elevations around 600-1000 meters. That flat, monotonous landscape lacks microclimates, and growers generally use unshaded cultivation. Together these factors produced Brazil's characteristic soft bean profile: low acidity, prominent nutty flavours, chocolate sweetness and excellent body, with slight woody and earthy notes and less pronounced floral and citrus aromas.

The Cerrado plateau in western Minas and the South Minas regions, however, sit mostly above 1100 meters, with rich topography, clearly divided wet and dry seasons, large day-night temperature swings and abundant microclimates. These conditions are ideal for cultivating elegant Bourbon and Yellow Bourbon varieties, which naturally made them Brazil's main specialty coffee producing regions. Mogiana in northeastern São Paulo state, bordering South Minas, also focuses mainly on shade-grown Bourbon and ranks alongside Cerrado and South Minas as one of Brazil's three major specialty coffee regions.

FrontStreet Coffee Recommendation

For a straightforward introduction to Brazilian flavour, FrontStreet Coffee's Brazil Cerrado is a classic single-origin. It is a red Bourbon, the common variety across South America, and it comes from Cerrado, a well-known Brazilian region recognised for high-quality coffee. Roasted medium, it delivers a rich aroma of creamy peanut, toasted bread, caramel and hazelnut, with a round mouthfeel, no sourness and a mild bittersweet edge. It is not limited to pour-over: it also works in a moka pot, as an espresso SOE, in a siphon and in a French press.

For a rarer and sweeter Brazilian variety, FrontStreet Coffee's Brazil Queen Farm, from Alta Mogiana, is a Yellow Bourbon - a natural mutation of Red Bourbon - and its fruit character is cleaner. Mogiana sits close to South Minas, where the fertile red volcanic soil lets the cherries take up plenty of nutrients and develop a fuller aroma. Some farms here stick to traditional management while others have adopted modern, standardised practice, and the quality of the region's coffee has improved markedly as a result. Through pour-over, a moka pot or a home espresso machine, this Queen Farm lot shows a sugarcane sweetness you will not find in other origins, alongside fruit and chocolate.

Brazilian beans also underpin many espresso recipes, because their low acidity, balanced mouthfeel and friendly price make them a natural base. FrontStreet Coffee's range reflects that: the crema-rich Classic Blend, the nutty Specialty Blend and the balanced Black Cocoa blend all contain Brazilian coffee. The Brazilian component supplies chocolate and creamy aromas along with a gentle sweet-sour-bitter balance, and that evenness helps keep extraction stable.