Pour-over Brewing Guide for Fazenda Primavera Brazilian Coffee

Brazil Primavera Estate Yellow Catuai

Country: Brazil

Estate: Primavera Estate

Region: Minas Gerais

Roast Level: Medium roast

Processing Method: Washed

Variety: Yellow Catuai

Pour-Over Recipe

For a hand-poured Brazil Primavera, dose 15g of coffee ground to a medium setting (Fuji ghost tooth blade grinder at #4) into a V60 dripper. Use water at 88-89°C. Begin with a 30g bloom pour and let it rest for 27 seconds, then pour up to 105g and pause. Wait until the water level in the coffee bed drops to half before continuing. Pour slowly up to a total of 225g, and cut off the tail section of the brew. The water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

Brazil HiU Micro Lot

The HiU program is a quality-improvement initiative for Central and South America, proposed by Mr. Graciano Cruz of Panama, a renowned expert in honey processing. The program applies natural or honey processing methods to micro lots, and only coffees scoring above 85 points in cupping qualify for the HiU seal - an arrangement that benefits both estate owners and processors.

Flavor Notes: Orange, nuts, roasted rice tea, peanuts

About Brazilian Coffee

Brazil produces a wide variety of coffee types, but its industrial policy emphasizes volume and affordability, so truly premium lots remain relatively rare. Even so, Brazilian coffee is an excellent candidate for blending with other origins.

Brazilian coffee shows modest acidity balanced by gentle sweetness and bitterness, producing an exceptionally smooth mouthfeel with subtle grassy aromatics. It is fragrant with only a slight bitterness, smooth and pleasant to drink, and leaves a refreshing aftertaste. Brazilian coffee may lack a single standout attribute, but it also has no obvious flaws. That mild, smooth profile - low acidity, moderate body, and delicate sweetness - weaves these quiet notes into a harmonious whole, and it genuinely tests a drinker's ability to pick out individual characteristics.

In some estates in the Cerrado region of Minas Gerais state in southeastern Brazil, the ancient Bourbon and Yellow Catuai varieties are still cultivated. Although these estates share the same region, each coffee has its own distinct character. Even with that diversity, Brazilian coffee appeals to popular taste. As the world's largest coffee producer, Brazil accounts for one-third of global coffee consumption across every grade and type, and holds a significant position in the international coffee trade. Although Brazil suffers natural disasters several times more frequently than other regions, its vast cultivable area more than compensates.

Minas Gerais Primavera Estate Yellow Catuai [Washed Processing]

Flavor Notes: Orange, peanuts, roasted rice tea, nuts, and a caramel finish. It delivers the sweet-tangy sensation of fresh orange juice with a smooth texture - a profile typical of Brazilian coffee.

Yellow Catuai is a hybrid of Mundo Novo and Caturra, first developed in 1949 by Brazil's Instituto Agronômico de Campinas (IAC). Like Red Catuai, Yellow Catuai has excellent disease resistance and is well suited to cultivation at higher altitudes.

FrontStreet Coffee Recommendation

If this washed Yellow Catuai from Primavera Estate has you curious about Brazilian coffee, FrontStreet Coffee carries two classic Brazilian single origins worth exploring. As the world's largest coffee producer, Brazil offers remarkable variety, and its moderate acidity combined with a well-balanced sweetness, bitterness, and body makes it especially comfortable at a medium roast, where nutty aromas come to the fore.

For a first taste of the Cerrado, try FrontStreet's pulped natural Cerrado Red Bourbon. Cerrado is one of Brazil's best-known quality regions, and this lot, roasted medium, shows rich aromas of cream and peanut, toasted bread, caramel, and hazelnut, with a rounded, non-acidic cup and just a light bitter note. It works beautifully as a pour-over, and it is equally at home in a moka pot, as an espresso SOE, in a siphon, or in a French press.

For something rarer, FrontStreet's Brazilian Queen Estate Yellow Bourbon comes from the Mogiana region near southern Minas Gerais, where fertile red volcanic soil feeds the cherries and builds full, developed aromatics. Yellow Bourbon arose as a genetic mutation of Red Bourbon and gives a cleaner fruit character; brewed as a pour-over, in a moka pot, or on a home espresso machine, it reveals a sugarcane sweetness you won't find from other origins, along with fruit and chocolate notes.

Brazilian beans are also the backbone of many espresso blends precisely because of their low acidity and balance. Whatever your brewing method, a medium roast is the sweet spot for letting Brazilian nut and caramel notes shine.