Brazil Semi-Washed Bourbon Coffee Region Introduction How to Brew Brazilian Coffee

Brazil's terrain is generally flat, and most coffee farms sit at altitudes between 600 and 1,000 meters. The landscape lacks microclimates and tends toward monotony. Combined with the common practice of shade-free cultivation, this gives Brazil its unique "soft bean" profile: low acidity, prominent nutty notes and chocolate sweetness with excellent body, though with slight woody and earthy undertones, and without pronounced floral or citrus notes.

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

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

Hand-Pour Brewing Method

For hand-pour brewing: 15g of coffee grounds, medium grind (Fuji grinder setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops to halfway before continuing to pour slowly, up to a total of 225g. Avoid the final tail. Water-to-coffee ratio 1:15, total extraction time 2:00.

Variety Information

Variety: Bourbon-related | Origin: Bourbon Island or Ethiopia | Optimal Growth: 800 meters and above | Type: Heirloom variety | Commonly Found: Various coffee-growing regions worldwide | Main Colors: Red, yellow and orange, but primarily red | Bean Size: Medium | Leaf Characteristics: Broad and short | Special Notes: Premium quality potential

The Bourbon variety originates from Bourbon Island or Ethiopia. It is susceptible to pests and disease and yields relatively little. Some data suggests Yellow Bourbon out-yields the Red and Orange types, but Red Bourbon remains the most common. Bourbon is closely related genetically to SL28, Typica and Catuai. Because it produces lower yields in suitable environments, it often delivers very high cup quality; evidence shows that lower yields frequently lead to higher quality, since the plant can absorb soil nutrients more effectively.

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

Catuai was developed by artificially hybridizing Caturra and Mundo Novo. It has good resistance to natural disasters, particularly wind and rain.

Catuai trees are relatively dwarf compared with other coffee trees. Their fruit grows more compactly and is harder to pick. The fruit comes in both red and yellow types, and to date no significant taste difference has been found between them; in fact, some cuppings suggest that while coffee from yellow fruit may have good acidity, its cup clarity is often inferior to that of red fruit.

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

Product Information

Manufacturer: FrontStreet Coffee
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste Profile: Sweet coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Brazil
Coffee Type: Bourbon coffee
Roast Degree: Medium roast

Coffee Details

Country: Brazil

Grade: SC14/SC16

Region: South Minas

Roast Level: Medium roast

Processing Method: Pulped natural

Varieties: Bourbon, Catuai

Altitude: 1,000-1,200 meters

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

The Cerrado plateau in western Minas and South Minas, however, sits mostly above 1,100 meters, with diverse landscapes, distinct wet and dry seasons, significant day-to-night temperature swings and abundant microclimates. These conditions are ideal for cultivating elegant Bourbon and Yellow Bourbon, which naturally makes them Brazil's main specialty coffee regions. The Mogiana region in northeastern São Paulo province also focuses primarily on shade-grown Bourbon, ranking alongside Cerrado and South Minas as Brazil's three major specialty producing regions.

FrontStreet Coffee Recommendation

If you want a first taste of Brazil, pick up FrontStreet Coffee's Cerrado Red Bourbon, a classic Brazilian single origin. Cerrado is a well-known local region prized for high-quality beans, and this one uses the red Bourbon that is so common across South America; at a medium roast it delivers creamy peanut, toasted bread, caramel and hazelnut, a rounded body, no sourness and a faint bittersweet finish. It works beautifully as a pour-over and equally well in a moka pot, as an espresso SOE, in a siphon or in a French press.

FrontStreet Coffee's Queen Estate Yellow Bourbon offers a different side of Brazil. Grown in Mogiana near South Minas, where fertile red volcanic soil lets the cherries take up abundant nutrients and develop a full aroma, it is the rare Yellow Bourbon: a natural mutation of Red Bourbon with a cleaner fruit character. Through pour-over, moka pot or a home espresso machine, it shows a sugarcane sweetness you will not find in other regions, along with fruit and chocolate notes. And because Brazilian coffee is low in acidity, balanced and affordable, it is a favorite base in espresso blends; FrontStreet Coffee's Classic Blend, Specialty Blend, Black Cocoa Blend and Commercial Blend all include Brazilian beans, contributing chocolate and cream aromas plus a gentle sweet-sour-bitter balance that keeps extraction stable.