Flavor Profile of Fazenda Samambaia's Natural Yellow Bourbon from South Minas, Brazil

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Brazil South Minas | Fazenda Samambaia Mountain Fern Estate Natural Yellow Bourbon Flavor

Brazil is currently the world's largest coffee-producing country, with a total output of 480.95 billion bags, accounting for over one-third of global production! The Brazil Specialty Coffee Association (BSCA) is committed to improving the quality of Brazilian coffee. Internationally, it helps promote Brazil's excellent coffee and assists Brazilian coffee farmers in meeting specialty coffee market standards. Domestically, it helps farmers continuously improve agricultural practices and ensures better social welfare.

Coffee was first introduced to Brazil in the early 18th century. Currently, there are two million hectares of land used for coffee cultivation, with main growing regions including Sul de Minas (South Minas), Matas de Minas (Minas Southeast Forest Area), Cerrado, Chapadas de Minas (Minas North-Central Highlands), Mogiana, Paraná Province, and Bahia Province. There are both traditional varieties and variant varieties, such as Bourbon, Mondo Novo, Icatú, Catuaí, Iapar, and Catimor. These beans were previously water-processed, but increasingly more coffee is being processed using natural drying and semi-natural methods, all aiming to showcase the diverse characteristics of different beans. Larger estates use each processing method, and harvest times vary across different regions of Brazil. Coffee beans directly imported from Brazil are typically shipped between October and April of the following year.

Commitment to Quality

To maintain the quality of coffee production, Henrique Dias Cambraia, owner of Samambaia Estate, has combined many favorable conditions:

Commitment to maintaining an excellent growing environment: Due to geographical advantages, the average annual temperature here can be maintained at 21°C. Additionally, located on the watershed between two major rivers, the Great River and River San Francisco, the climate remains cool and humid year-round due to constant cloud and mist coverage.

Continuous improvement of coffee tree cultivation techniques: Through technical guidance from Dr. Josué Pereira de Figueiredo, technical coordinator of the Brazilian Coffee Institute (IBC), for over a decade, the coffee cultivation techniques at Samambaia Estate have continuously improved. Henrique Dias Cambraia himself continuously participates in coffee production-related organizations to constantly acquire new techniques and methods.

Estate members view estate management as a concrete manifestation of social responsibility and environmental protection. From top to bottom, they consistently认同 the concept of sustainable operation and can execute it effectively through teamwork.

Property Characteristics

Farm Name: Fazenda Samambaia (Mountain Fern Estate)
Farmer: Henrique Dias Cambraia
City: Vertentes
Region: Sul de Minas Gerais (South Minas)
Country: Brazil
Altitude: 1,150 meters
Annual Precipitation: 2,100 millimeters

Coffee Characteristics

Variety: Yellow Bourbon
Processing Method: Natural
Appearance: 16-17 screen
Top Jury Descriptions: Cupping roast level begins 60 seconds after first crack (Cinnamon)

Aroma/Flavor: Nuts, peanuts, pears, green apples, strawberries, cocoa, white sugar, milk, chocolate, brown sugar

Acidity Complexity: Low berry acidity, blueberry acidity, citrus acidity, plums, subtle and elegant

Complexity and Others: Low complexity, mild and smooth, balanced and clean mouthfeel, prominent peanut and licorice flavors, with Assam tea-like character, long-lasting sweet stone fruit aftertaste

Overall Style Attributes: Low intensity, sweet stone fruit notes, balanced and clean. Raw beans have passion fruit fermentation aroma, with less prominent but present brightness in acidity, still maintaining berry notes. Aftertaste of floral tea and nuts persists for some time, overall balanced and smooth.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60
Water Temperature: 90°C
Grind Size: Fuji grinder setting 3.5

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

Analysis: Using three-stage brewing to clearly define the front, middle, and back end flavors of the coffee. Because V60 has many ribs and faster drainage speed, pausing water flow can extend extraction time for natural-processed coffee.

Important Notice :

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