Sharing a Brewing Plan for Brazil Da Lagoa Natural Coffee Beans_How to Make Delicious Pour-Over Brazilian Coffee

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Origin Information

Country: Brazil

Region: Sul de Minas

Estate Name: Fazenda Da Lagoa

Cultivated Varieties: Acaia, Mundo Novo, Catuai, Yellow Icatu, Yellow Bourbon

Growing Altitude: Approximately 950-1,200 meters

Grade: S17/18

Certification: Rainforest Alliance Certified

Since last year, we have developed a different appreciation for specialty coffee beans produced in Brazil. From the earliest Cerrado to the current Daterra, Passeio, Aurea, and more...

Brazilian specialty coffee beans are increasingly showing unique flavor profiles. This year, we have also launched the newly arrived Fazenda Da Lagoa.

The main coffee-producing regions in Brazil include Paraná, São Paulo, Minas Gerais, Rio de Janeiro, Espírito Santo, Bahia, and Pernambuco, with the harvest period approximately from June to September. Fazenda Da Lagoa has a 75-year history and is located in Sul de Minas at an altitude of approximately 950-1,200 meters. The current Fazenda Da Lagoa has 220 hectares of planted area with an average annual production of 8,000-12,000 bags, while also maintaining 600 hectares of native forest reserve.

Cupping Notes

Dry Aroma: Rice fragrance, cedar, drupe shell, cocoa, almonds

Wet Aroma: Cream, chocolate sweetness, cane sugar sweetness

The most distinctive characteristic of this Fazenda Lagoa during our cupping is its excellent sweetness. Upon entry, the overall body is balanced with a clean mouthfeel. In terms of acidity, the sourness is gentle with good salivation on both sides of the tongue. The aftertaste is pleasant, with hints of tobacco and cedar aroma, making it a well-balanced Brazilian coffee bean.

Brewing Parameters

How to Brew Brazilian Coffee [Fazenda Da Lagoa Natural]?

FrontStreet Coffee Pour-Over Reference: Weigh 15g of Fazenda Da Lagoa Natural coffee powder and grind it medium. The ground particles should be slightly coarser than table salt. We use BG grinder setting 6A (50% standard sieve pass rate), water temperature 88°C, extracted with Kono/Kalita dripper, recommended powder-to-water ratio around 1:14.

Pour hot water from the pour-over kettle in clockwise circles centered in the middle of the dripper. Start timing when brewing begins. Brew to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, perform the second pour. For the second pour, like before, pour in clockwise circles centered in the middle of the dripper. Avoid pouring water where the coffee powder meets the filter paper to prevent channel effects.

Leave one circle of space when pouring to the outermost ring of coffee powder, then continue pouring in circles toward the center. At 2 minutes and 10 seconds, brew to 210g to complete the coffee brewing.

Japanese Style Ice Pour-Over [Fazenda Da Lagoa Natural]

FrontStreet Coffee Ice Pour-Over [Fazenda Da Lagoa Natural] Reference:

Brazilian coffee [Fazenda Da Lagoa Natural], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g coffee powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer by half a setting - Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a relatively fine but high water column for pouring, applying force to stir and impact, allowing the coffee powder to roll fully. However, be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of powder).

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473