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Brazilian Semi-Washed Bourbon Bean Characteristics and Brewing Methods

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). Origin: Brazil, Grade: SC14/SC16, Region: South Minas, Roast Level: Medium, Processing Method: Pulped Natural, Varieties: Bourbon, Catuai, Altitude: 1000-1200 meters, Flavor: Roasted watermelon seeds, rich and full-bodied, dark chocolate, sweet aftertaste and lingering finish. But in the Cerrado region of western Minas

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Coffee Origin 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 Profile: Roasted melon seeds, rich and full-bodied, dark chocolate, sweet aftertaste with lingering notes.

Brazil's Coffee Growing Regions

However, the Cerrado plateau in western Minas and South Minas typically have altitudes above 1100 meters, featuring 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 province also primarily grows shade-grown Bourbon, ranking alongside Cerrado and South Minas as Brazil's three major specialty producing regions.

Brazil's terrain is generally flat, with most coffee farms situated at altitudes between 600-1000 meters. The flat and monotonous landscape lacks microclimates, and farmers typically use unshaded cultivation methods, resulting in Brazil's unique soft bean flavor profile—low acidity, prominent nutty notes, chocolate sweetness, excellent body, though sometimes with woody and earthy undertones, with less pronounced floral and citrus aromas.

Minas Gerais state 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 South Minas producing region near the headquarters of the Brazilian Specialty Coffee Association (BSCA).

Brewing Method

Hand-pour Brazilian coffee: Using 15g of coffee, medium grind (ground with Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio is 1:15, total extraction time 2:00.

Coffee Varieties

Bourbon Related Varieties:

Original Origin: Bourbon Island

Optimal Growing Conditions: 800 meters and above

Type: Original variety

Commonly Found In: Various coffee-growing regions worldwide

Main Colors: Red, yellow, and orange fruits, predominantly red

Bean Size: Average

Leaf Characteristics: Broad and short

Special Notes: Bourbon originated from Bourbon Island or Ethiopia, susceptible to pests and diseases, with relatively low yields. Some data suggests that Yellow Bourbon produces higher yields than Red and Orange Bourbon, but Red Bourbon remains the most common variety. Bourbon has close genetic relationships with SL28, Typica, and Catuai. Due to its lower yields in suitable environments, it often produces exceptionally high-quality cup profiles (evidence suggests that lower yields often lead to higher quality, as plants can more effectively absorb soil nutrients).

Typical Bourbon cup characteristics include low body, balanced flavor profile, and distinct sweetness, making it an excellent base bean for espresso blends.

Catuai: Catuai is a coffee variety developed through artificial hybridization of Catuai and Mondu Novo. Catuai demonstrates good resistance to natural disasters, particularly strong resistance to wind and rain.

Catuai trees are relatively compact compared to other coffee varieties, and Catuai fruits grow more firmly, making harvesting somewhat challenging. The fruits come in both red and yellow varieties. To date, no evidence has been found that yellow fruits produce better flavor than red fruits. In fact, some cupping tests have revealed that while coffee processed from yellow fruits may have good acidity, the cleanliness of the cup profile is inferior to that of red-fruited varieties.

Catuai was cultivated in Brazil and is now widely grown throughout Central America as well.