Brazilian Coffee Roasting Recommendations: Flavor Profiles of Different Roast Levels

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FrontStreet Coffee Brazil Coffee Flavor Profile

Berries, orange fruits, lemongrass, cane sugar sweetness, cocoa, nuts, clean and sweet.

Coffee Details

• Country: Brazil
• Origin: Southern Minas Gerais
• Estate: Forest Estate
• Grade: No. 2 special grade
• Processing Method: Pulped natural
• Altitude: 1100 to 1200 meters

Brazil Coffee Overview

Brazil is currently the world's largest coffee producer, with a total output reaching 48.095 billion bags, accounting for over one-third of global production! The Brazil Specialty Coffee Association (BSCA) is dedicated to improving the quality of Brazilian coffee. Internationally, it helps promote Brazil's fine coffee and assists Brazilian coffee farmers in meeting specialty coffee market requirements. Domestically, it helps farmers continuously improve agricultural practices and ensure better social welfare.

Coffee was first introduced to Brazil in the early 18th century. Currently, 2 million hectares of land are used for coffee cultivation. The main producing regions include Sul de Minas, Matas de Minas, Cerrado, Chapadas de Minas, Mogiana, Paraná, and Bahia. There are both traditional varieties and cultivars such as Bourbon, Mundo Novo, Icatu, Catuaí, Iapar, and Catimor. These beans were traditionally wet-processed, but increasingly more coffee is processed using natural drying and semi-washed methods, all aiming to showcase the diverse characteristics of different beans. Larger estates use each processing method.

(Note: "PN method, i.e., Pulp Natural, refers to the processing method where coffee cherries are harvested, the pulp is first removed, then directly sun-dried or machine-dried, without fermentation and subsequent washing. This method is popular in Brazil. In recent years, the popular honey processing method actually originates from Brazil's PN method. At that time, not knowing how to translate this PN method, we directly called it "Brazilian peeled sun-drying method," which is a free translation.)

FrontStreet Coffee Brazil Roast Levels

Light Roast & Light-Medium Roast

Flavor: Sweet fruity aroma, charming fruit acidity

Light-Medium Roast & Medium Roast

Flavor: Slightly acidic without bitterness, balanced flavor

Medium-Dark Roast & Dark Roast

Flavor: Mellow and rich, smooth aftertaste

Additional Information

The flavor development of coffee beans roasting, besides showcasing the unique characteristics of each bean variety, most importantly focuses on taste balance and the persistence of aftertaste. Coffee beans are natural agricultural products, and coffee flavors will vary depending on seasonal climate, brewing method, and brewing time.

Coffee Bean Roast Levels

• Light roast (cinnamon roast - during first crack)
• Light-medium roast (city roast - end of first crack)
• Medium roast (full city - beginning of second crack)
• Medium-dark roast (full city+ - early second crack)
• Dark roast

Grinding Services Available

★ Grinding service available (extra fine, fine, medium-fine, medium, medium-coarse):

• Extra fine: Espresso machine
• Fine: Moka pot
• Medium-fine: Siphon pot, cold drip
• Medium: Drip pot, American coffee maker, pour-over
• Medium-coarse: French press

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473