Brazil Minas Gerais Santa Ines Estate | Yellow Bourbon PN Processing Method Flavor?

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Santa Ines Estate in Camo Region, Minas Gerais, Brazil | What are the Flavors of Yellow Bourbon PN Processing Method?

Santa Ines Estate belongs to the Sertão Group and is located in the specialty coffee hub of Carmo de Minas in southern Minas Gerais. It is an excellent estate, including Santa Ines Estate and the Sertão Group it belongs to. The family has been growing coffee for over a century, and their renowned estates set multiple records in 2005, winning both the "highest bid" and "most finalist estates" awards. The group had three estates ranked in the TOP 10 simultaneously—a record that was unprecedented and will likely remain unmatched by future generations. Santa Ines Estate, in particular, is considered a model of Brazilian specialty estates by specialty coffee professionals worldwide, demonstrating exceptional quality with fans scattered across the globe.

The scenery around Santa Ines Estate is beautiful, with significant temperature differences between morning and evening. The famous mist is also a major factor contributing to the estate's outstanding quality. The estate also features sweet natural springs and well-preserved pristine forests. Located in the high-altitude mountainous region of the Mantiqueira Mountains, despite the large temperature differences, fortunately there is no frost damage. The volcanic soil is fertile. Under the leadership of Francisco Isidoro Dias Pereira, the estate maintains a traditional attitude of meticulous cultivation. Compared to most other Brazilian estates that increase production by thousands of bags, Santa Ines Estate is actually more concerned about environmental protection and employee welfare. Coffee cultivation covers less than half of the estate's total area. They prefer to focus on specialty coffee and establish direct relationships with roasters rather than dramatically expanding production capacity. The picture below shows farm workers climbing onto a truck, ready to leave after completing the day's cherry harvesting work. Although it was hard work, they were in a good mood and happily waved to us! I think the reason is that the Francisco family takes excellent care of their employees—not only building employee dormitories but also providing free milk, delicious free coffee, a simple medical clinic, and a great soccer field. Family members and children are provided with free transportation to school in town. The scenery is extremely beautiful and worth visiting!

Varieties

Yellow Bourbon, Red Bourbon, Yellow Catuai, Acaia, Mundo Novo, Icatu, Catuai

Awards

2005 COE Champion; 2006 COE Fifth Place; More than seven COE finalist appearances

Region Details

Region: Sul de Minas, South Minas Gerais

Town: Carmo de Minas

Altitude: 1,000 meters

Harvesting and Processing at Santa Ines Estate

(1) Manual cherry harvesting: The estate is located on high-altitude mountain slopes, requiring manual harvesting of only ripe cherries. As shown in the photos, besides manual harvesting, coffee trees are given ample growing space and are not planted too densely. The workers in the photo are harvesting Red Bourbon. You can see that these coffee trees grow very tall, with branches extending over a large area from the same tree. Today's specialty coffee quality requirements are higher—besides hand-picking, only appropriately ripe coffee cherries are harvested. Another photo shows bees collecting coffee flower nectar during the flowering season.

(2) At the receiving and processing station in the coffee garden, coffee cherries are transported twice a day and undergo washing, pulping, and spreading processes on the same day. When using the semi-washed method (Pulped Natural Method), continuous operation is required. These operations are concentrated at another estate of the group, Sertão Estate (Fazenda do Sertão).

(3) After receiving the coffee cherries, they are first washed, then the fruit skin is removed, and washed again. On the same day, these coffee cherries are spread on concrete platforms for the subsequent drying process.

(4) The second stage of drying is machine drying, followed by the very important resting process. The goal is to achieve uniform drying with a moisture content of 11%-10.5%. For example, a special batch from the 2008-2009 harvest season could not be sent to the Cup of Excellence competition due to this resting process, which is why we were able to purchase it.

(5) The coffee beans in their parchment are rested for 30 days to ensure quality stability.

(6) Transported to the cooperative for final dry processing, grading, and packaging (the cooperative has precision density sorters and electronic color sorters for final dry processing and grading).

(7) Continuous quality control: Implement process management and quality supervision at all stages; each batch of harvested and processed coffee is individually marked with comments and retained samples from the cooperative's cuppers, and each batch's buyers (foreign roasters) have information that can be discussed and compared with each other.

Flavor Profile

Good sweetness, noticeable oiliness, vanilla, pineapple and hazelnut, blueberry, honey-sweet finish with distinct hazelnut and cocoa notes

FrontStreet Coffee Brewing Recommendations:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s pre-infusion. Second pour to 120g water, pause until the water level drops to halfway, then slowly pour until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because V60 has many ribs and drains faster, pausing during pouring can extend the extraction time. La Paz.

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