Brazil Primavera Estate Coffee Brands and Brazilian Coffee Brewing Steps

For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style)

Hand-poured Brazilian Primavera Estate. 15g of coffee grounds, medium grind (small Fuji ghost tooth blade #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front 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

Name: 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 an initiative to improve coffee quality in Central and South America, proposed by Mr. Graciano Cruz from Panama, a renowned figure in honey processing methods.

The program focuses on applying natural or honey processing methods to micro lots. Only coffees that achieve cupping scores above 85 can bear the HiU seal, creating a win-win situation for estate owners and processors.

Flavor Profile

Orange, nuts, genmaicha (brown rice tea), peanuts

Brazil offers a wide variety of coffee types, but its industrial policy emphasizes quantity and affordability, making exceptional premium coffees relatively rare. However, Brazilian coffee serves as an excellent choice for blending with other coffees.

Brazilian coffee features lower acidity combined with pleasant bitterness and sweetness, creating an exceptionally smooth mouthfeel with subtle grassy aromatics. The clean, slightly bitter, smooth, and sweet aftertaste leaves a refreshing sensation. While Brazilian coffee may not have particularly outstanding characteristics, it also lacks any obvious flaws. This gentle, smooth profile with low acidity, moderate body, and subtle sweetness combines all these delicate flavors into a harmonious whole—distinguishing each note presents the ultimate challenge to the palate.

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

Minas Gerais Primavera Estate Yellow Catuai

Processing: Washed method
Flavor: Orange, peanuts, genmaicha, nuts, caramel aftertaste. Fresh orange juice-like acidity and sweetness with a smooth texture, typical of natural-processed Brazilian coffee.

Yellow Catuai is a hybrid of Mundo Novo and Caturra, first cultivated in 1949 by Brazil's Instituto Agronômico de Campinas (IAC). Like Red Catuai, Yellow Catuai possesses excellent 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