Nav: Home > Coffee >

Brazil Bahia|Flavor of Fazenda Boa Vista's Pulped Natural Red and Yellow Catuai

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style) Brazil Bahia|Flavor of Fazenda Boa Vista's Pulped Natural Red and Yellow Catuai? Brazil is the world's largest coffee producer, accounting for about 33% of total production, but due to Brazil's relatively flat terrain with few high-altitude mountain forests, most coffee is grown in

Brazil Bahia | Fazenda Boa Vista Red and Yellow Catuai Semi-washed Flavor

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Brazil is the world's largest coffee producer, accounting for about 33% of total production. However, due to Brazil's relatively flat terrain with few high-altitude mountain forests, most coffee is grown in low-altitude, non-volcanic soil areas. Additionally, with insufficient tree shade, coffee grows too quickly, resulting in large but loosely structured beans with limited flavor variation. Combined with large-scale mechanical harvesting that includes coffee cherries of vastly different maturity levels all being bagged together, these factors make Brazilian coffee beans less outstanding in quality.

After 2000, with the establishment of the C.O.E (Cup of Excellence) international coffee cupping competition, high prices provided incentives for coffee farmers to produce high-quality coffee. Coffee beans grown at higher altitudes in the southern regions received excellent praise, particularly from farms around the Minas highlands, such as Cerrado in western Minas and Matas de Minas in eastern Minas, small farms in northern Bahia or southern regions. Minas has almost become synonymous with Brazilian specialty beans. In recent years, with the rise of various processing methods, washed beans, honey-processed beans, and natural-processed beans can all be found among Brazilian coffee beans, compensating for the flat flavor and weak acidity of Brazilian beans. Honey-processed and natural-processed beans show the best performance, increasing fruitiness, reducing earthiness, and creating brighter, cleaner acidity.

Fazenda Boa Vista is located in Bahia, eastern Brazil, a province known for producing fine Brazilian coffee. Fazenda Boa Vista is a Brazilian coffee favored by European bean merchants. The Alberto Franklin Pereira Ferraz family has been managing the farm for 35 years. The farm is situated at an altitude of 1,350 meters on the fertile plateau of southern Bahia, with an average annual temperature of 22 degrees Celsius. Coffee cherries are harvested by hand when fully ripe and red.

Property Characteristics

Farm Name: Fazenda Boa Vista

Farmer: Alberto Franklin Pereira Ferraz

City: Encruzilhada

Region: Bahia

Country: Brazil

Altitude: 1,350 meters

Average Temperature: 22°C

Farm Size: 60 hectares

Coffee Growing Area: 15 hectares

Certification: None

Coffee Characteristics

Variety: Yellow and Red Catuai

Processing System: Pulped Natural (similar to honey processing, natural fermentation with mucilage retained)

Top Jury Descriptions: Cupped at Cinnamon roast level (60 seconds after first crack begins)

Aroma/Flavor: Chocolate, nutty, almond, Earl Grey tea, honey, caramel, milk

Acidity: Citrus, lemon, apple, with a navel orange sensation

Complexity and Other: Smooth and rounded, excellent balance, sweet and full-bodied, aftertaste filled with fruit soda sweetness

The overall style characteristics are medium intensity, rounded, and full-bodied. Fazenda Boa Vista presents a classic Brazilian style with low complexity and low acidity, featuring full, balanced, rich flavors with fruit notes and an elegant Brazilian character.

FrontStreet Coffee Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90-91°C

Grind Size: Fuji Royal grinder setting 3.5 (64% pass-through rate on China #20 sieve)

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee. First pour 25g of water for 25 seconds bloom. Second pour to 120g and stop pouring. Wait until the water level drops to half before continuing to pour. Slowly pour until reaching 225g total water. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, stopping the pour can extend the extraction time.