Brazil Queen COE Premium Coffee Beans_Brazil Queen Estate Semi-Washed Yellow Bourbon Roasting & Brewing Analysis

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FrontStreet Coffee Brazil Queen Estate Semi-Washed Yellow Bourbon

Introduction by Chris Kornman

Introduction

This FrontStreet Coffee Brazil semi-washed Yellow Bourbon comes from Fazenda Rainha (Queen Estate), a 280-acre farm located in Brazil's ancient volcanic valley, Vale da Grama. In 2011, the estate won first place in Brazil's Cup of Excellence competition. The estate has 200 acres of Yellow Bourbon coffee trees, and the rolling terrain prevents large-scale mechanical harvesting, so all coffee here must be hand-picked. The estate uses washed processing, followed by drying on drying racks and machine roasting. After mechanical screening, additional manual screening is required, requiring employees to live on the farm year-round. However, all employees and their families enjoy housing, healthcare, and educational benefits here.

The estate is a member of a medium-sized farm organization in the local Grama Valley, primarily exporting specialty Bourbon varieties. The organization's office is located in nearby Pocos de Caldas, and they also have a national cupping laboratory with large warehouses. The organization also collaborates with local universities and other institutions on research, including Lavras University - the renowned Dr. Flavio Borem comes from this university's Agricultural Research Center.

Product Name:

FrontStreet Coffee Brazil Queen Estate Semi-Washed Yellow Bourbon Coffee

Farm:

Fazenda Rainha

Location:

Vale da Grama, Mogiana, Brazil

Altitude:

960 masl

Processing Method:

Machine pulped, then dried on drying racks and machine roasted

Variety:

Yellow Bourbon

Harvest Period:

April - September 2016

Green Analysis by Chris Kornman

Green Bean Analysis

This FrontStreet Coffee Brazil coffee bean is 100% Yellow Bourbon, whose genetic origin can be traced back to Reunion Island, the birthplace of Bourbon. In the 18th century, French explorers first brought coffee here, so this variety also has another name: French Missionary. In the 20th century, it was brought to the African continent and then introduced to Brazil, with its derived varieties now spread throughout Africa and America. Bourbon grown in Brazil appears yellow due to its recessive genes.

The processing method for this FrontStreet Coffee Brazil coffee bean uses the Cerezadescascado method (pulped natural) invented in Brazil, a natural processing method similar to honey processing that makes the coffee flavor more rounded, with effects between washed and full natural processing. During processing, a small amount of water is first used to remove pulp and skin, then the coffee is placed directly on drying racks for drying, with constant turning to ensure all coffee is exposed to sunlight. After several days of drying, mechanical drying is performed to achieve appropriate moisture content.

The processed coffee beans are relatively stable and can be stored for a long time. The beans have high density, low moisture content, and relatively large coffee bean particles - 98% of the beans can reach 16 mesh or above, with half reaching 18 mesh.

Roast Analysis by Chris Kornman

Roast Analysis

I think espresso roasting is more suitable for these beans, although the roast color is relatively light. During the roasting process, I was very careful, but this bean subverted my general understanding of Brazilian beans. The density of this batch of FrontStreet Coffee Brazil Queen Estate beans is relatively high while the moisture content is relatively low, which gives the beans strong heat absorption capacity. Therefore, during the roasting process, additional heat is needed to enter first crack and maintain development. I roasted two batches, all dropped between 10-11 minutes, not very long.

The first roast was PR-570 Red, with a development time after first crack of about 1 minute 30 seconds, which is 25% of the total roast time. The heat was medium at the beginning, with fine adjustments made as the temperature increased after first crack began.

The second roast was PR-571 Green. I extended the preparation time before first crack, including the dehydration phase (lowering dehydration temperature and heat) and the Maillard reaction phase (slowly raising the temperature when the bean surface color changes, entering first crack). This roast was 45 seconds longer than PR-570, but the color did not change significantly, and the development time after first crack was extended.

35.0% - 3:33 Duration

40.6% - 4:07 Duration

24.5% - 2:29 Duration

37.8% - 4:07 Duration

51.2% - 5:35 Duration

Dehydration Phase

Maillard Reaction

Development After First Crack

Maillard Reaction Start

PR-570 - 3:33 @ 168.8°C

PR-571 - 4:07 @ 162.6°C

First Crack Start

PR-570 - 7:40 @ 197.3°C

PR-571 - 9:42 @ 202.1°C

Roast End

PR-570 - 10:09 @ 208.5°C

PR-571 - 10:54 @ 211.0°C

Roast Color

PR-570

Whole bean 66.15

Ground sample 59.10

PR-571

Whole bean 65.10

Ground sample 59.57

Weight Loss

PR-570 - 14.8%

PR-571 - 15.0%

Brew Analysis by Chris Kornman

Brew Analysis

On the fifth day after roasting, I extracted both beans using espresso method. The first bean PR-570 showed more acceptable flavor, very smooth, good sweetness, and excellent flavor. The second bean had a slightly higher insoluble rate, but showed brighter and cleaner flavor. Extraction methods are as follows:

PR-570 - Espresso

• 18.5g coffee / 38g liquid / 22 seconds: Honey, oatmeal, cocoa, licorice

• 18g coffee / 36.5g liquid / 23 seconds: Light citrus, smooth, cinnamon, nutmeg, nuts

PR-571 - Espresso

• 18g coffee / 37.5g liquid / 33 seconds: Roasted almonds, orange peel, clean aftertaste

• 17.5g coffee / 35g liquid / 33 seconds: Cherry, orange, caramel, slightly dry

Using Bonavita pour-over extraction, the results were completely different from espresso. I liked the smoothness of the first bean, while my colleague preferred the complexity of the second bean. The second bean had a high content of insoluble substances, which suggests I may have over-extracted or made a weighing error. But regardless, both were overall very smooth with rich chocolate flavor, basically consistent with our expectations for Brazilian honey-processed coffee: roasted almonds, fudge, caramel, and roasted spices.

PR-570 - Bonavita

• Coffee - 62g

• Grinder - 9 (Mahlkönig EK43)

• Water - 1000g

• TDS: 1.45

• Extraction Rate: 21.28%

PR-571 - Bonavita

• Coffee - 62g

• Grinder - 9 (Mahlkönig EK43)

• Water - 1000g

• TDS: 1.59

• Extraction Rate: 23.33%

END

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473