Brazil | High-altitude Estate Natural Red Bourbon | Santiago Farm

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FrontStreet Coffee's Brazilian Single-Origin Coffee -- Queen Estate Yellow Bourbon, Pulped Natural

Brazil Santiago Red Bourbon

Brazilian Highland Estate Natural, Red Bourbon - Santiago Farm

Brazilian mountain coffee is located in the southern part of Minas Gerais state, Brazil, on the western side of the Mantiqueira Mountains. The Mantiqueira Mountains are one of Brazil's mountain ranges, located in southeastern Brazil, spanning São Paulo state, Minas Gerais state, and Rio de Janeiro state, with a total length of about 320 kilometers and a highest point altitude of 2,798 meters.

Variety: ARABICA (Arabica) RED BOURBON Red Bourbon

Region: Serra de Mantiqueira Mantiqueira Mountains

Area: São Gonçalo do Sapucai Sapucai-São Gonçalo

Farm: Sandiago Santiago

Grade: NY2/FC Natural beans

Altitude: 1000-1200 meters

Processing: Natural sun drying

Roast Level: Recommended medium roast

Flavor: Smooth, slightly sweet, balanced, nutty

※Geographical Conditions※

Brazilian coffee is generally grown in relatively flat areas. To adapt to local conditions, Brazilian estate operators cultivated improved Arabica coffee trees decades ago that do not require high altitudes and shade. These can be planted on plains or grasslands, directly exposed to bright sunlight, unlike traditional higher altitude shade cultivation methods.

Most Brazilian coffee plantations are only a few hundred meters high, or even planted on flat ground. This sun-exposed cultivation method allows coffee cherries to grow faster, with less complete flavor development. The density of the beans, also known as hardness, is not as good as highland beans. The acidity is significantly lower, and the flavor is monotonous. Coastal Rio coffee even has an iodine and salty taste, which is considered the result of certain microbial actions. However, even when using the same soil for cultivation, this flavor is not necessarily produced every year. Most coffee enthusiasts do not appreciate this flavor, only a few Middle Eastern countries with their habits of sugar and boiled coffee are particularly suited to this Rio coffee flavor.

※Processing Method※

Due to its vast territory and huge production, Brazil has long used natural processing as the main method. The washed method cannot support such large-scale coffee bean production, which has given the industry the ingrained thinking that Brazilian coffee is crudely made (but this does not mean all Brazilian coffee is cheap; the quality of coffee produced by famous estates is quite good). After 1990, Brazil promoted the pulped natural method (also called semi-washed), which involves removing defects and floating fruits in water tanks, using machines to peel off the skin, pulp, and part of the mucilage, then washing, and finally drying in the sun or in drying rooms. Compared to the washed method, the pulped natural method saves water and labor, significantly improving the quality of Brazilian coffee and reversing the bad reputation of Brazilian coffee's crude natural processing over the years.

【Pour-Over Reference Parameters】

Grind 15g of coffee beans, medium grind (Fuji Royal #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, bloom for 30 seconds, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

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