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

Typical Bourbon cherries turn from green to yellow and then to red when ripe, while Yellow Bourbon remains yellow. The growing altitude generally ranges from 900 to 1900 meters.

In addition to Yellow Bourbon, there are also Red Bourbon, Orange Bourbon, and in recent years, the rare Pink Bourbon variety has been cultivated. Yellow Bourbon has relatively lower yields but better quality. Most of what we see in China today are Brazilian Yellow Bourbon and Salvadoran Yellow Bourbon.

About Mountain Side Estate

Mountain Side Estate in Brazil is located in the concentrated zone of Brazilian coffee plantations. It is an outstanding representative among numerous coffee estates in the southern Minas Gerais state and is also one of the members of the Brazilian Specialty Coffee Association (BSCA).

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

The core area of the estate covers over 1200 hectares, with approximately 400 hectares planted with extremely high-quality coffee at altitudes of 905-1160 meters. The unique climate and geographical conditions have created the naturally perfect specialty coffee beans of Mountain Side Estate.

The coffee beans produced by the estate cover many Brazilian characteristic varieties including Mundo Novo, Acaiá, Catucaí, Bourbon, and Icatu. Processing methods are mainly semi-washed and natural, balancing smooth sweet chocolate flavors with fruit-forward acidity. Regardless of the processing method, extremely high body thickness is the estate's characteristic. For such a large-scale estate, consistently maintaining such high-quality rich, saucy flavor is a gift from nature.

FrontStreet Coffee Brewing Parameter Recommendations:

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

FrontStreet Coffee Hand-pour Reference: Weigh 15g of [Yellow Bourbon Honey Process Round Beans] coffee powder, pour into a grinder and grind to medium coarseness. 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, Kono/Kalita filter cup for extraction, and recommend a powder-to-water ratio of about 1:14.

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

Leave a circle when pouring to the outermost edge of the coffee powder, then pour circle by circle toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g. The coffee brewing is complete.

Japanese-style Ice Hand-pour [Yellow Bourbon Honey Process Round Beans]

FrontStreet Coffee Ice Hand-pour [Yellow Bourbon Honey Process Round Beans] Reference:

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

20g of coffee powder, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the normal hand-pour recommendation of 88°C. For normal grinding, use small Fuji setting 3.5, but for ice hand-pour, grind slightly finer by half a setting to small Fuji setting 3. Recommend a powder-to-(water+ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Pour in stages: first stage 60g of water, second stage 40g of water. Use a relatively fine but high water column for pouring, stirring forcefully to ensure the coffee powder rolls fully. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

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

Important Notice :

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