Brazil Lighthouse Estate Half-Dry Process Yellow Bourbon Brewing Analysis_How to Brew Brazilian Coffee

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Main Coffee Producing Regions in Brazil

Minas Gerais - Southern Brazil, further divided into sub-regions: Sul de Minas, Cerrado, Chapada de Minas, and Matas de Minas

Espírito Santo - Dorobo, with few specialty beans

São Paulo - Port of Santos, where 2/3 of Brazil's coffee beans are exported

Bahia - Northeastern Brazil, further divided into sub-regions: Planalto da Bahia and Cerrado da Bahia

Paraná

Rondônia

The Cup of Excellence (COE) is divided into two categories: Natural and Pulped Natural. The Natural category began in 2012. The Pulped Natural method remains predominant, as Brazil originally established itself with this processing method.

Sítio da Torre (Lighthouse Estate)

The estate owner is Álvaro Antônio Pereira Coli, located in Carmo de Minas, Mantiqueira de Minas. The variety is Yellow Bourbon, with an average altitude of 1270m. Harvesting is done by hand, followed by washing, pulping, and sun-drying to a moisture content of 11.5%. The beans are then stored in rest boxes for 30 days before being sent to Cocarive - Cooperativa Regional dos Cafeicultores do Vale do Rio Verde.

Pulped Natural 2015: 7th place with 87.91 points

Pulped Natural 2013: 18th place with 86.59 points

Pulped Natural 2012: 14th place with 87.03 points

Natural 2013: 5th place with 89.5 points

FrontStreet Coffee's Brewing Parameter Recommendations

How to Properly Brew Brazilian Coffee [Sítio da Torre Pulped Natural Yellow Bourbon]

FrontStreet Coffee's pour-over reference: Weigh 15g of [Sítio da Torre Pulped Natural Yellow Bourbon] coffee grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 6A (50% standard sieve pass rate), water temperature at 88°C, with Kono/Kalita filter cup for extraction. Recommended coffee-to-water ratio is approximately 1:14.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins, and brew to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, as before, pour in clockwise circles centered on the middle of the filter cup. Avoid pouring water where the coffee grounds meet the filter paper to prevent channeling effects.

When brewing coffee grounds to the outermost circle, leave a margin, then brew circle by circle toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g to complete the brewing process.

Japanese-style Iced Pour-over [Sítio da Torre Pulped Natural Yellow Bourbon]

FrontStreet Coffee's iced pour-over reference for [Sítio da Torre Pulped Natural Yellow Bourbon]:

Brazilian coffee [Sítio da Torre Pulped Natural Yellow Bourbon], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g of coffee grounds, 150g of ice, 150g of hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. For normal grinding, use Fuji 3.5 setting; for iced pour-over, use slightly finer at Fuji 3 setting. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Use segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a relatively fine but high pour stream to stir and agitate, ensuring the coffee grounds tumble thoroughly. However, be careful not to let the liquid level get too high or pour onto the edge filter paper.

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

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