How to Brew Rich, Oily Pour-Over Sweet Natural Brazil White Grass Estate Coffee & How to Observe Coffee Oils in Pour-Over Brewing

Introduction to Brazilian Coffee Estates

The Andrade family has been growing coffee since 1901, and after more than a century in the trade they've accumulated a depth of cultivation experience few can match. Their estates sit in Brazil's oldest and most climatically favored growing region — the Cerrado. Today the family operates three farms: Fazenda White Grass, Fazenda São Silvestre, and Fazenda Paraíso. Fertile volcanic soil, a tropical savanna climate with well-balanced wet and dry seasons, average elevations of 1,000-1,200 meters, and abundant rainfall and sunshine combine to create nearly ideal conditions for coffee.

Fazenda White Grass

Founded in 1901, Fazenda White Grass is one of Brazil's genuine centenarian estates, devoted to producing high-quality Brazilian specialty coffee. Of all the Andrade family farms, it carries the longest history — 117 years. The current owners, Ismael Andrade and Eduardo Andrade, have followed in their ancestors' footsteps and continue to run the estates exactly as they were handed down.

Across a hundred years, the Andrade family has held onto both a passion for coffee and a deep respect for nature — because great coffee is inseparable from great growing conditions. Fazenda White Grass benefits from rich volcanic soil, a balanced alternation of dry and rainy seasons, elevations from 1,100m to 1,200m, and plentiful rainfall and sunshine.

With conditions this favorable, the family learned generations ago that only by respecting and protecting nature could they expect nature's gifts in return. So alongside growing coffee, they have made environmental stewardship an explicit part of how the estate operates.

Constantly reviewing and honoring their environmental and social responsibilities is both an ancestral teaching and the daily work of the two owners. They maintain long-term partnerships with botanists, agricultural scientists, and soil scientists, continuously monitoring the soil and cultivation practices to keep them in ideal condition. That tireless effort has earned the estate two significant environmental certifications.

FrontStreet Coffee's Brewing Parameter Suggestions

How to Brew Brazilian Coffee [Fazenda White Grass Sweet Natural] Well?

FrontStreet Coffee's pour-over reference: weigh out 15g of [Fazenda White Grass Sweet Natural] and grind to a medium grind size — the particles should be slightly coarser than table salt. We use a BG grinder at setting 6A (50% standard sieve pass rate), water at 88°C, extracted through a Kono/Kalita dripper, with a recommended coffee-to-water ratio of about 1:14.

Pour hot water from the kettle in clockwise circles centered on the middle of the dripper, starting your timer as you begin. Within the first 15 seconds, bring the brew up to 30g, then stop pouring. At the 1-minute mark, start the second pour — again in clockwise circles centered on the middle of the dripper. Keep the water off the seam where the coffee bed meets the filter paper to prevent channeling.

When your spirals reach the outermost ring, leave one ring of space from the wall, then work back inward circle by circle. At 2 minutes 10 seconds the brew should reach 210g — extraction complete.

Japanese-Style Ice Pour-Over [Fazenda White Grass Sweet Natural]

FrontStreet Coffee's iced pour-over [Fazenda White Grass Sweet Natural] reference:

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

20g of coffee, 150g of ice, 150g of hot water. The water temperature runs 1°C higher than the standard pour-over recommendation of 88°C. Normal grinding uses the small Fuji at 3.5; for the iced version, grind half a step finer at small Fuji 3. The recommended ratio of coffee to (water + ice) is 1:15.

Bloom with 40g of water for 30 seconds.

Pour in two segments: 60g in the first, 40g in the second. Use a relatively fine but tall water column so the pour agitates the bed forcefully and the grounds roll through completely. Take care not to let the liquid level rise too high, and keep the water off the filter paper at the edges.

Total extraction time is roughly 2.5 minutes — about the same as a normal 20g pour-over.

FrontStreet Coffee Recommendation

As Brazil's largest coffee origin, the country produces an enormous range of profiles, and FrontStreet Coffee's Brazil selection captures the best of them. For a classic expression of the region, the FrontStreet Brazil Cerrado Red Bourbon is a pulped-natural lot roasted medium, showing fragrant notes of creamed peanut, toasted bread, caramel, and hazelnut, with a rounded body, a touch of bitterness, and only the faintest acidity. It's versatile enough for pour-over, moka pot, single-origin espresso, siphon, or French press.

If you'd like to explore further, the FrontStreet Brazil Queen Estate Yellow Bourbon from Mogiana is a standout — a rare Yellow Bourbon (a natural mutation of Red Bourbon) grown in fertile red volcanic soil near southern Minas Gerais. It offers a cleaner fruit character and a signature sugarcane sweetness plus chocolate notes you won't find elsewhere. And for espresso drinkers, FrontStreet's blends — the crema-rich Classic Blend, the nut-forward Premium Blend, the balanced Black Cocoa Blend, and the café-oriented Commercial Blend — all include Brazilian beans, contributing chocolate and cream aromatics with soft, balanced acidity and bitterness that keeps shots stable.