How to Make Pour-Over Brazilian Yellow Bourbon Honey Process Round Bean Coffee_How Good is Honey Process Yellow Bourbon Pour-Over

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Mountain Side Yellow Bourbon, Honey Process

Origin: Sul de Minas, Brazil

Estate: Cafe das Vertentes (Mountain Side Estate)

Processing Method: Honey Process

Screen Size: 15+

Score Reference: 84 points

Altitude: 1200 meters

Flavor Description: Tropical fruits, citrus, chocolate, nuts, rich body, clean

About Yellow Bourbon

The Bourbon variety comes from Bourbon Island in the Indian Ocean, now known as Réunion, and is a mutation of Typica, sharing the same pure Arabica lineage.

A typical Bourbon cherry turns from green to yellow and then to red as it ripens, while Yellow Bourbon stays yellow. It is generally grown between 900 and 1900 meters.

Besides Yellow Bourbon, there are Red Bourbon and Orange Bourbon, and in recent years the rare Pink Bourbon has been cultivated. Yellow Bourbon yields relatively less but delivers better quality. Most of what is seen in China today is Brazilian Yellow Bourbon and Salvadoran Yellow Bourbon.

About Mountain Side Estate

Mountain Side Estate sits in the heart of Brazil's coffee plantation belt. It is an outstanding representative among the many estates of southern Minas Gerais state and is a member of the Brazilian Specialty Coffee Association (BSCA).

The estate was first established in 1824, in the nineteenth century, and began growing coffee in 1864. Across three centuries and seven generations of inheritance and cultivation, it has steadily improved quality, expanded exports and acquired land.

The estate's core area covers more than 1200 hectares, with roughly 400 hectares planted to exceptionally high-quality coffee at altitudes of 905-1160 meters. The unique climate and geography produce Mountain Side Estate's naturally near-perfect specialty beans.

The coffee the estate produces covers many varieties characteristic of Brazil, including Mundo Novo, Acaia, Catucai, Bourbon and Icatu. Processing is mainly semi-washed and natural, balancing a smooth sweet chocolate flavor against fruit-forward acidity. Whichever process is used, an unusually thick body is the estate's hallmark. For an operation of this scale, maintaining such consistent, rich, saucy flavor is a gift from nature.

FrontStreet Coffee Brewing Recommendations

How to Brew Brazilian Coffee [Yellow Bourbon Honey Process Round Beans] Well

FrontStreet Coffee pour-over reference: Weigh 15 g of [Yellow Bourbon Honey Process Round Beans] coffee powder and grind to a medium coarseness. The particles should be slightly coarser than table salt. We use BG grinder setting 6A (50 percent standard sieve pass rate), water at 88°C, and a Kono or Kalita filter cup for extraction, with a recommended coffee-to-water ratio of about 1:14.

Pour the hot water from the gooseneck kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. In 15 seconds brew to 30 g, then stop pouring. When the clock reaches 1 minute, pour for the second time. For the second pour, as before, pour in clockwise circles centered on the middle of the filter cup. The stream should not hit where the coffee powder meets the filter paper, to avoid channeling.

Leave a ring uncovered as you reach the outermost edge of the coffee bed, then pour circle by circle toward the center. At 2 minutes 10 seconds, brew to 210 g. The coffee is done.

Japanese-Style Iced Pour-Over [Yellow Bourbon Honey Process Round Beans]

FrontStreet Coffee iced pour-over [Yellow Bourbon Honey Process Round Beans] reference:

Brazilian coffee [Yellow Bourbon Honey Process Round Beans], medium-dark roast, BG grinder setting 5R (60 percent standard sieve pass rate).

20 g of coffee powder, 150 g of ice, 150 g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. For normal grinding, use a small Fuji setting of 3.5; for iced pour-over, grind slightly finer, half a setting down to small Fuji 3. A coffee-to-(water plus ice) ratio of 1:15 is recommended.

Bloom with 40 g of water for 30 seconds.

Pour in stages: 60 g of water first, then 40 g. Use a relatively fine but tall water column and stir vigorously so the grounds roll fully. Take care not to let the liquid level rise too high, and avoid hitting the filter paper at the edges.

The entire extraction takes about 2.5 minutes (similar to the normal extraction time for 20 g of coffee powder).

FrontStreet Coffee Recommendation

If this honey-process Brazilian coffee appeals to you, FrontStreet Coffee's two Brazil single origins are the natural next step. The FrontStreet Brazil Cerrado Red Bourbon is a classic Brazilian single origin from the well-known Cerrado region. It is a red bourbon, the common variety in South America, and at a medium roast it delivers dense aromas of creamy peanut, toast, caramel and hazelnut, with a rounded body, low acidity and a light bitterness. It works equally well as pour-over and in a moka pot, siphon, French press or espresso SOE.

The FrontStreet Brazil Queen Estate is the fruitier option. It comes from Mogiana, close to southern Minas, where fertile red volcanic soil feeds the cherries. Its variety is the uncommon Yellow Bourbon, a mutation of Red Bourbon with a cleaner fruit character. Through pour-over, moka pot or a home espresso machine it shows a sugarcane sweetness that other regions rarely offer, alongside fruit and chocolate.

Brazilian beans are prized in espresso for their low acidity, balanced body and friendly price, and FrontStreet uses them in several blends. The FrontStreet Classic Blend, the nutty FrontStreet Premium Blend and the balanced FrontStreet Black Cocoa Blend all contain Brazilian coffee, which supplies chocolate and cream aromas plus a gentle sweet-sour-bitter balance and makes extraction more stable.