Flavor Profile of Natural Process Catuai from Fazenda Floresta in Carmo do Rio Claro, South Minas Gerais, Brazil

Brazilian Coffee: The World's Largest Producer

Brazil is currently the world's largest coffee producer, with a total output reaching 48.095 billion bags, accounting for over one-third of global production! The Brazil Specialty Coffee Association (BSCA) is dedicated to improving the quality of Brazilian coffee. Internationally, it helps promote Brazil's fine coffee and assists Brazilian coffee farmers in meeting the quality standards required by the specialty coffee market. Domestically, it helps farmers continuously improve their agricultural practices and ensure better social welfare.

Coffee History and Regions in Brazil

Coffee was first introduced to Brazil in the early 18th century. Currently, there are two million hectares of land dedicated to coffee cultivation. The main producing regions include Sul de Minas, Matas de Minas, Cerrado, Chapadas de Minas, Mogiana, Paraná, and Bahia. There are both traditional varieties and hybrid varieties such as Bourbon, Mondo Novo, Icatú, Catuai, Iapar, and Catimor. These beans were traditionally processed using the washed method, but increasingly, more coffees are being processed using natural drying and semi-washed methods, all aiming to showcase the diverse characteristics of the beans. Larger estates typically employ all processing methods.

Pulp Natural Processing Method

Pulp Natural refers to the processing method where coffee cherries are harvested, the fruit skin is removed first, and then they are directly sun-dried or machine-dried without undergoing fermentation and subsequent washing. This method is popular in Brazil. In recent years, the honey processing method that everyone has been discussing actually originates from Brazil's PN method. At that time, because people didn't know how to translate this PN method, it was directly called the "Brazilian pulped natural sun-dried method."

Coffee Details

Country: Brazil

Origin: Southern Minas Gerais

Estate: Forest Estate

Processing Method: Pulped Natural

Altitude: 1100 to 1200 meters

Flavor Profile: Berries, orange fruits, lemongrass, cane sugar sweetness, cocoa, nuts, clean and sweet.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440, grind setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First infusion with 25g of water, bloom for 25 seconds. Second infusion up to 120g, then pause brewing. Wait until the water level in the coffee bed drops to halfway, then continue pouring water slowly until reaching 225g total. Extraction time approximately 2:00.

Brewing 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 faster drainage, pausing during pouring can help extend the extraction time.