How Much Does Brazilian Pulped Natural Bourbon Cost | Brazilian Pulped Natural Bourbon Coffee Price

Catuai is a coffee variety artificially hybridized from Caturra and Mundo Novo, with good resistance to natural disasters-particularly strong against wind and rain.

The Catuai tree is relatively low-growing. Compared with other coffee trees, Catuai's fruit clings more firmly and is not easy to harvest. The fruits come in both red and yellow forms. To date, no superior taste has been found in the yellow fruit versus the red; on the contrary, some cuppers have noted that while coffee from some yellow fruits has good acidity, the cleanliness of the mouthfeel falls short of the reds.

Catuai was bred in Brazil and is now widely planted across Central America as well.

Coffee Details

Country: Brazil

Grade: SC14/SC16

Region: South Minas

Roast level: Medium

Process: Pulped natural

Variety: Bourbon, Catuai

Altitude: 1000-1200 meters

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

In the Cerrado plateau of western Minas and in South Minas, altitudes mostly exceed 1100 meters. The terrain is rich and varied, with distinct wet and dry seasons, large day-night temperature swings, and abundant microclimates-ideal for the elegantly flavored Bourbon and Yellow Bourbon varieties. This is naturally Brazil's main specialty coffee region. Meanwhile, Mogiana in the northeast of São Paulo state also focuses on shade-grown Bourbon, ranking alongside Cerrado and South Minas as Brazil's three great specialty regions.

Much of Brazil's terrain is flat, with most coffee farms sitting around 600-1000 meters. The landscape is flat and monotonous, lacking microclimates, and growers customarily avoid shade trees-which developed Brazil's unique soft bean profile: low acidity, heavy nutty notes, chocolatey sweetness, and good body, with slight woody and earthy touches, while floral and citrus aromas stay in the background.

Minas Gerais lies in the heartland of the Brazilian plateau in the southeastern corner of South America and produces more than half of Brazil's high-quality Arabica coffee.

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

Brewing Method

Hand-poured Brazil: 15g of coffee, medium grind (Fuji ghost-tooth burr grinder at setting 4), V60 dripper, water at 88-89°C. First pour 30g of water and bloom for 27 seconds. Continue pouring to 105g and stop; once the water level in the coffee bed drops to halfway, pour slowly up to 225g, avoiding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Variety Information

Variety: Bourbon-related
Origin: Original variety from Bourbon Island
Optimal growing altitude: 800 meters and above
Type: Original variety
Commonly found in: Coffee regions worldwide
Main colors: Red, yellow, and orange fruits, but predominantly red
Fruit size: Average
Leaf characteristics: Broad and short

The Bourbon variety originates from Bourbon Island-or from Ethiopia. It is susceptible to pests and diseases and yields relatively little. Some data suggest Yellow Bourbon out-yields Red Bourbon and Orange Bourbon, but Red Bourbon remains the most common. Bourbon is closely related to SL28, Typica, and Caturra. Because it tends to yield less even in suitable environments, it often produces very high-quality cup profiles (evidence shows lower yields often mean higher quality, since plants absorb soil nutrients more effectively).

Bourbon's typical cup shows low body, a balanced profile, and distinct sweetness, making it an excellent base bean for espresso blends.

FrontStreet Coffee Recommendation

Brazilian coffee is built for a medium roast: the nutty aromatics bloom afterward, and acidity, sweetness, and bitterness settle into lovely balance-equally at home as a single origin or in a blend.

Two FrontStreet Brazil lots show the range. The Brazil Cerrado Red Bourbon is a pulped-natural classic from the famous Cerrado region: roasted medium, it pours out rich cream peanut, toast, caramel, and hazelnut with a rounded mouthfeel, no sourness, and just a light bitter edge. It is wonderfully versatile-pour-over, moka pot, espresso machine, siphon, or French press all work. The Brazil Queen Estate Yellow Bourbon comes from Mogiana near southern Minas, where fertile red volcanic soil feeds the fruit. Yellow Bourbon, a natural mutation of Red Bourbon, has a cleaner fruit character, and through pour-over, moka pot, or home espresso it reveals a sugarcane sweetness you won't find elsewhere, alongside fruit and chocolate notes.

For grind size, go medium-fine for pour-over and fine for espresso or moka pot; with its low acidity and round body, pulped-natural Brazil is one of the most forgiving cups you can brew.