What are the flavor and characteristics of the sun-dried EU+NOP beans from Saquarema Farm in southern Minas, Brazil? How to pour-over brew?

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Flavor and Characteristics of Sun-Dried Beans from Saquarema Farm in Southern Minas, Brazil with EU+NOP Certification? How to Brew with Pour-Over?

After 2000, due to the incentives of coffee competitions, the quality of coffee beans produced in high-altitude areas of the south has gained recognition. Particularly from farms around the Minas highlands, the coffee quality leads among Brazilian beans and has the largest production volume. For example, Cerrado in western Minas and Matas de Minas in the east, northern Bahia or small farms in the south—Minas has almost become synonymous with Brazilian specialty coffee. In recent years, coffee competitions have been precisely categorized by processing methods (washed, semi-washed, pulped natural, natural), developing various flavors, textures, and aftertastes that present a completely different profile from traditional Brazilian coffee. Especially, the pulped natural and natural methods show the best results, with clean low acidity and enhanced fruit aroma, while reducing the intense chocolate flavor. Located in the city of Campos do Jordão, in the southern state of Minas Gerais, Saquarema is an ancient farm with over 200 years of history. The farm manually harvests fully ripe coffee beans without using machines. The dry aroma carries notes of citrus and fruit tea, while the wet aroma has the fresh fragrance of black tea. The taste presents elegant jasmine and herbal tea notes, with a rich oolong tea aftertaste. It tastes exceptionally fresh and gentle, considered a remarkable masterpiece rarely seen among Brazilian beans.

Brazil, a country that can be hailed as the "coffee continent," is the world's largest coffee producer and exporter, accounting for about one-third of all world production. Particularly famous is Brazil Santos, exported from the port of Santos in São Paulo state. The raw beans are large in size, appearing light green or pale yellow.

Brazil Santos offers a mild flavor, suitable for those new to coffee drinking. You can taste a faint sweet aroma without adding sugar. Acidity and bitterness can be adjusted through roasting, and it is often used as a base for blending specialty coffees or for Mamba and Mamo coffees.

Coffee was first introduced to Brazil in the early 18th century. In 1727, the Brazilian government sent a charming army officer who, under the pretext of mediating border disputes, secretly brought coffee seeds from French Guiana back to Brazil. Legend has it that the governor's wife of French Guiana was deeply captivated by this officer, so at the farewell banquet, she secretly hid coffee tree seeds in a bouquet to give him. Currently, Brazil has two million hectares of land used for coffee cultivation, with over 70% being Arabica as the main variety. These beans eventually end up in the hands of large roasters in various countries—known to everyone as Santos (named after the export port of Santos, not the producing region). Facts have proven that Brazil is also capable of producing premium coffee and small-batch coffee. Local specialty coffee is not necessarily only provided by small-scale coffee farmers. Brazil's main coffee producing regions include Sul de Minas (Southern Minas), Matas de Minas (Southeastern Minas Forest Area), Cerrado, Chapadas de Minas (North-Central Minas Highlands), Mogiana, Paraná Province, and Bahia Province. There are both traditional varieties and cultivars, such as Bourbon, Mondo Novo, Icatú, Catuaí, Iapar, and Catuai.

Brazil is the world's largest coffee producer, accounting for about 30% of coffee production. However, because Brazil is located in the tropical rainforest region with relatively flat terrain and few high-altitude mountain forests, most coffee is grown in low-altitude, non-volcanic soil areas. Additionally, there isn't much tree shade available, resulting in Brazilian beans growing quickly with large bean shapes but low density and limited flavor variation. Furthermore, large-scale mechanical harvesting of coffee beans with vastly different maturity levels simultaneously has caused Brazilian beans to lack outstanding quality, remaining in the commercial bean category.

Property Characteristics: Farm Characteristics

Farmer: Fazenda Saquarema

City: Minas Gerais State

Country: Brazil

Altitude: 1,250 meters

Farm Size: 110,000 people engaged in coffee cultivation

Coffee Characteristics

Variety: Catuaí, Catucaí, Yellow Bourbon

Processing System: Pulped Natural

Appearance: 16-18 Screen

Top Jury Descriptions: First crack begins 60 seconds as cupping roast degree (Cinnamon)

Aroma/Flavor: Peanuts, malt, mint, black tea, verbena, sugarcane, caramel, chocolate, cocoa, oily notes

Acidity: Citrus, blueberry, floral acidity, red apple

Complexity & Other: Clear, clean black tea aroma, gentle texture, high temperature brings out oolong tea aroma, aftertaste has the elegance rarely found in Brazilian beans

Overall Style Attributes: Distinct tea aroma. Exceptionally clean. Infinitely surprising

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water, bloom for 25 seconds. Second infusion to 120g water, pause. Wait until the water level in the coffee bed drops to half, then continue pouring. Slowly pour water until reaching 225g total. Extraction time approximately 2:00 minutes.

Analysis: Using three-stage brewing to clearly distinguish the front, middle, and back flavor profiles of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can extend the extraction time.

Important Notice :

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