Introduction to Brazil Cerrado Bourbon Coffee: Flavor Characteristics and Story

Brazilian Coffee: The World's Leading Producer

Brazil is the world's largest coffee producer, with extensive coffee cultivation across 17 states. The country grows numerous varieties, predominantly Red Bourbon, Yellow Bourbon, Mundo Novo, and Catuai. As the world's largest coffee producing region, FrontStreet Coffee will introduce you to the production and quality of Brazilian coffee.

The Historical Introduction of Coffee to Brazil

Coffee entered Brazil from French Guiana in 1727. In that year, Portuguese diplomat Francisco de Mello Palheta was sent to mediate a territorial dispute in French Guiana. During his mission, Francisco won the affection of the governor's wife, who hid several coffee seeds in flowers she gave him, allowing Francisco to successfully bring coffee seeds into Brazil.

The Bourbon Variety

Bourbon coffee is an ancient variety, similar to Typica coffee, both belonging to the Arabica species. Bourbon coffee was originally cultivated on Réunion Island, which was called "Île Bourbon" before 1789, hence the coffee variety was named "Bourbon."

As another ancient coffee variety, Bourbon differs from Typica in that its leaves are broader and more densely clustered. Additionally, Bourbon yields 30% more than Typica coffee. The beans are relatively round and short, with rich berry acidity, distinct cream and fragrance, strong acidic aroma, and prominent fruit acidity. However, like Typica, it has poor disease resistance.

Typically, after Red Bourbon coffee trees flower and fruit, the coffee cherries change color: green → light yellow → light orange → mature red → dark red. Therefore, it's also called "Red Bourbon." The Red Bourbon variety was introduced to Brazil around 1860 through Campinas in the south and represents a classic coffee variety.

Simply put, Bourbon is a coffee variety belonging to a branch of the Arabica species. It generally produces red fruits, called Red Bourbon. In addition, there are Yellow Bourbon and Orange Bourbon. Yellow Bourbon has relatively lower yields but superior quality.

Brazil's Southern Minas Region

Southern Minas, with hills ranging from 700m-1200m elevation, is Brazil's earliest coffee production area. Due to rising labor costs, mechanical harvesting is now predominant. This area was also the first to commercialize coffee, and we can see many large exporters established here. The Bahia region, located in northern Brazil, mainly produces washed Brazilian coffee, while the coastal Espírito Santo region is the main export area for Brazilian Robusta varieties.

Brazil's coffee cultivation areas mainly consist of two terrain types: the Brazilian plateau above 500 meters elevation and the Brazilian plains below 200 meters. The main cultivated and well-known varieties are Bourbon (including Yellow Bourbon, Red Bourbon, and Flat Bean Santos). Brazilian coffee's flavor profile is characterized by low acidity, nutty flavors, balance, and moderate body. In the specialty coffee world, Brazilian coffee may not stand out, but it's often used as a blending component in espresso. Due to its high balance, it's frequently used by merchants as raw material for "Blue Mountain style beans."

Cerrado Mineiro

Growing coffee in Cerrado (also called Savannah) represents a triumph of Brazilian coffee technology. Cerrado features increasingly large coffee plantations using high-tech production methods, with very few regions having such advanced operations. The plateau climate offers four distinct seasons, ensuring stable fruit maturation without rain during harvest season. Cerrado coffee generally uses natural processing methods, which is also a current trend.

FrontStreet Coffee: Brazil Cerrado Red Bourbon Coffee Beans

• Country: Brazil
• Region: Cerrado
• Altitude: 1000 meters
• Variety: Red Bourbon
• Processing: Pulped Natural
• Flavor: Nuts, Chocolate, Cream, Peanut, Caramel

Processing Method: Pulped Natural

After harvesting coffee cherries, immature fruits and foreign materials are removed through water channels, then the outer skin and part of the pulp are removed. Next, a mucilage remover is used to eliminate the mucilage. Removing mucilage helps reduce required sun-drying time and lower fermentation risks. This method is often used when climate conditions are less ideal. If air humidity is high, the climate is warm, or there's rainfall, there's a higher risk of mold during drying. Therefore, most washed Brazilian beans for commercial trade are processed using the semi-washed method.

Brazilian Coffee Bean Grades

Brazilian coffee beans are graded using a "deduction method" based on defect rates. Grades are classified according to the number of defective beans per 300 grams of main beans, with seven levels from No.2 to No.8. A deduction score below 4 can be classified as No.2. Beans with no defects could theoretically be called No.1, but this situation is rare and cannot maintain a stable supply, so Brazil designates No.2 as the highest grade rather than No.1.

The method of sizing coffee beans uses screens based on 1/64 inch standards, with screen sizes typically ranging from 14 to 20. It's worth noting that the size corresponding to the screen number refers to the short side or "width" of the coffee bean. The largest screen size for Brazilian coffee beans is 19, but production is limited, so 17/18 is the highest grade.

FrontStreet Coffee Roasting Analysis

This Brazilian Red Bourbon uses medium-dark roasting to highlight the rich body of Brazilian coffee and the intense flavors of nuts, cocoa, and peanuts.

Heat the drum to 175°C, with firepower at 140 and air damper at 3. Return temperature at 1 minute 36 seconds, temperature 95.6°C. When the drum temperature reaches 140°C, open the air damper to 4. When temperature rises to 166°C, adjust firepower to 130, damper unchanged. When temperature rises to 176°C, adjust firepower to 110, damper unchanged. When temperature rises to 192°C, adjust firepower to 70, damper at 5.

At 9'45", the bean surface shows ugly wrinkles and black spots, with the toast aroma clearly turning to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. First crack begins at 10'51", damper opened to 5. Develop for 2 minutes after first crack, then discharge at 201.5°C.

FrontStreet Coffee Brewing Suggestions

For the unique nutty aroma of Brazilian Cerrado, FrontStreet Coffee typically uses pour-over methods. However, considering many working professionals don't have time to adjust parameters, drip bag coffee becomes the best choice in such situations.

First, we need to prepare a container for coffee, a kettle for pouring water, and sufficiently hot water. A sharing pot or drinking cup will work.

Open the sealed package, take out the coffee drip bag, and tear the non-woven fabric pocket along the dotted line above. Pull the two "ears" apart to fully open the drip bag, then hang it on the edge of the cup or sharing pot.

For the first pour, wet all the coffee grounds and let bloom for about 10-20 seconds. For the second pour, use a small, steady water flow until the liquid level is nearly full. Wait for the coffee liquid to drop, continuing until the flow stops. Pour the final water to fill, wait for all coffee to finish dripping, then gently shake to mix evenly, and you can begin enjoying.

Brewing Parameters

• Dose: 15g
• Ratio: 1:15
• Water Temperature: 88°C
• Grind Size: Medium-coarse (70% pass-through rate with #20 standard sieve)
• Dripper: Kono

Detailed Brewing Steps

1. First pour: Pour 30g of water for a 30-second bloom.
2. Second pour: After blooming, pour the second water segment, 100g in circular motions from center outward. This pour can be slow - Geisha coffee is very extraction-resistant and requires sufficient pouring time to extract its aromas. After pouring, wait for the water level to drop to half.

3. Third pour: When the coffee bed is about to be exposed, pour the third water segment of 95g, for a total of 225g. Wait for the coffee to finish filtering, then remove the dripper. Total brewing time is 1 minute 52 seconds.

Important Notice :

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