What are the flavor characteristics of Peaberry coffee beans from Flower Valley Estate in the sun-dried Cerrado region of Minas Gerais, Brazil?

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The Flavor Profile of Peaberry from Fazenda LA FOLIE in the Cerrado Region of Minas Gerais, Brazil

Brazilian coffee comes in many varieties. Like other Arabica coffees, the vast majority of Brazilian coffee is not washed but dried. They are classified by state of origin and export port. The number of people engaged in coffee production in Brazil is 2 or 3 times that of Colombia, which is the world's third-largest coffee producer. Fazenda LA FOLIE is located in the Cerrado region of Minas Gerais state at an altitude of 1200m. The soil is fertile, water quality is pure, and farmers drink raw water directly. The climate has significant day-night temperature differences, and the harvest season is dry. Among Brazilian coffee-producing regions, this area has the most consistent overall quality.

Brazil has 21 states, 17 of which produce coffee, but 4 states have the largest production, accounting for 98% of Brazil's total production. These are Paraná, São Paulo, Minas Gerais, and Espírito Santo. The southern state of Paraná has the most impressive output, accounting for 50% of the total production. Brazilian coffee is characterized by low acidity and is suitable for medium roasting. Brazil is vividly described as the "giant" and "monarch" of the coffee world because it is the world's largest coffee producer. There are approximately 39.7 billion coffee trees there, and coffee grown by small farmers now accounts for 75% of Brazil's total production.

Cerrado is a famous high-quality coffee-producing region in Brazil. Its processing method is relatively refined, using Brazil's traditional pulped natural processing method. Because the coffee beans are dried with the pulp and mucilage together, they retain higher levels of organic matter, minerals, and soluble solids. These coffee beans have a richer aroma, with a subtle sweetness that carries chocolate flavor, along with citric acidity that most people cannot easily detect. The body is excellent, with a long aftertaste. The coffee beans cultivated at Fazenda LA FOLIE include Yellow Bourbon, Red Catuai, and Mundo Novo, all of which are Arabica varieties.

The harvesting method is natural sun-drying. The beans have rich fruit aroma, noticeable sweetness, excellent thickness, refined cleanliness, moderate aroma, and feel soft and smooth on the palate, with a slight sweet taste at the end.

Flavor notes: almond nuts, floral aroma, green grassland atmosphere, refined cleanliness, moderate aroma, soft and smooth mouthfeel with a slight sweet taste at the end, with citrus fruit aroma, thick body, good sweetness, yet the flavor has citrus fruit aroma.

The characteristic of Peaberry small round beans is that the concentration is higher than regular coffee beans. In the thick body, there's the sweetness of chocolate and malt. At medium roast, the later stage reveals the sweetness of tropical fruits through the delicate fruit acidity of pineapple and citrus, plus the creamy aroma and oiliness are quite charming, with a very lasting aftertaste.

Coffee Information

Region: Minas Gerais, Cerrado Region

Estate: Fazenda LA FOLIE

Processing Method: Natural Sun-drying Method

Coffee Characteristics

Dry Aroma: Strong fruit aroma

Acidity: Low acidity

Mouthfeel: Full and refreshing

Flavor: Rich and full, noticeable sweetness, nutty aroma

Aftertaste: Long-lasting

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 88-89°C

Grind Size: Fuji grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g of water and bloom for 25 seconds. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Extraction time is around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour can extend the extraction time and better extract the nutty and chocolate flavors from the later stage.

Flavor: Multi-layered, overall clean, relatively light body, persistent caramel sweetness in the aftertaste, with a hint of bitterness.

Important Notice :

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