What Does Fazenda Primavera from Brazil Taste Like & How to Brew Brazilian Coffee

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Brewing Method: Pour-over Brazil Primavera Estate

15g coffee grounds, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g water, let it bloom for 27 seconds. Pour up to 105g and stop pouring. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qianjie Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Contact: 020-38364473
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Roasted coffee beans
Sugar content: Sugar-free
Origin: Brazil

Coffee Details

Brazil Primavera Washed Yellow Catuai

Country: Brazil

Estate: Primavera Estate

Region: Minas Gerais region

Roast level: Medium roast

Processing method: Washed

Variety: Yellow Catuai

Brazil HiU Micro Lot

The HiU program is a plan to improve coffee quality in Central and South America, proposed by Mr. Graciano Cruz from Panama, a renowned figure in honey processing. The program focuses on applying natural or honey processing methods to micro lots, with only those cupping above 85 points receiving the HiU seal. This creates a win-win situation for estate owners and processors.

Flavor Profile

Orange, nuts, genmaicha, peanuts

Brazil offers a wide variety of coffee types, but its industrial policy emphasizes quantity and affordability, so exceptionally premium coffees are not common. However, Brazilian coffee serves as an excellent choice for blending with other coffees.

Brazilian coffee features lower acidity combined with pleasant bitterness, creating an exceptionally smooth mouthfeel with subtle grassy aromatics. It delivers a light fragrance with mild bitterness, smooth and pleasant texture, and a refreshing aftertaste. Brazilian coffee may not have particularly outstanding strengths, but it also lacks obvious flaws. This mild, smooth character with low acidity, moderate body, and subtle sweetness creates a harmonious blend of flavors that presents an excellent test for the palate to distinguish each nuance.

In some estates of the Cerrado region in Minas Gerais state, southeastern Brazil, ancient Bourbon and Yellow Catuai varieties are cultivated. Although these estates are located in the same region, each coffee possesses distinct characteristics. Despite this diversity, Brazilian coffee suits popular tastes. As the largest coffee producer, Brazil accounts for one-third of global coffee consumption across various grades and types, holding a significant position in the global coffee trading market. Although Brazil faces natural disasters several times more frequently than other regions, its sufficient cultivable area compensates for this challenge.

Minas Gerais Primavera Estate Yellow Catuai [Washed Processing]

Flavor: Orange, peanuts, genmaicha, nuts, caramel aftertaste. Features the sweet-tart sensation of fresh orange juice and a smooth texture—typical of natural-processed Brazilian coffee.

Yellow Catuai originated from a cross between Mundo Novo and Caturra, first cultivated in 1949 by Brazil's Instituto Agronômico de Campinas (IAC). Like Red Catuai, Yellow Catuai possesses high disease resistance and is suitable for cultivation at high altitudes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473