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Brazil South Minas Semi-Dry Bourbon Premium Coffee Bean Varieties, Brand Recommendations and Estates

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication - follow Coffee Workshop (WeChat public account cafe_style) Country: Brazil Grade: SC14/SC16 Region: South Minas Roast Level: Medium Roast Processing Method: Pulped Natural Variety: Bourbon, Catuai Elevation: 1000-1200 meters Flavor: Roasted melon seeds, rich and full-bodied, dark chocolate, sweet aftertaste and lingering finish. But the Cerrado region in western Minas

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Coffee Profile

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, sweet aftertaste with lingering finish.

Regional Characteristics

However, the Cerrado plateau in western Minas and South Minas generally have altitudes above 1100 meters, with diverse topography, distinct wet and dry seasons, significant day-night temperature variations, and abundant microclimates. These conditions are ideal for cultivating elegant Bourbon and Yellow Bourbon varieties, naturally making them Brazil's main specialty coffee producing regions. Additionally, Mogiana in northeastern São Paulo state also primarily focuses on shade-grown Bourbon, ranking alongside Cerrado and South Minas as Brazil's three major specialty producing regions.

Brazil's terrain is generally flat, with coffee farms mostly situated at altitudes around 600-1000 meters. The landscape is flat and monotonous, lacking microclimates, and there's a customary practice of using non-shade cultivation methods. Consequently, Brazil has developed its unique soft bean flavor profile—low acidity, heavy nutty notes, chocolate sweetness, excellent body, though with slight woody and earthy notes, while floral and citrus aromas are not prominent.

Minas Gerais is located in the heartland of the Brazilian Plateau in southeastern South America, producing over half of Brazil's high-quality Arabica coffee.

The Santo Antônio do Amparo region, which recently won the 2016 Brazil Cup of Excellence award, belongs to the core producing area of South Minas, near the headquarters of the Brazilian Specialty Coffee Association (BSCA).

Brewing Method

Hand-pour Brazil: 15g coffee grounds, medium grind (Fuji Royal's #4 setting), V60 dripper, water temperature 88-89°C. First pour 30g water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.