How to Make Iced Pour-Over Coffee with Brazil Fazenda Pântano Sun-Dried Yellow Catucai

Yellow Bem-te-vi

Café das Vertentes

Sul de Minas, Brasil

Brazilian Coffee Fazenda das Vertentes Yellow Bem-te-vi Micro Lot

Variety: Yellow Catucai

Flavor: starfruit, lime, caramel, chocolate

Screen size: 17/18

SCAA score: 86 points

Recommended roast level: medium

Processing method: natural

Origin: South Minas, Brazil

Fazenda das Vertentes

Fazenda das Vertentes sits in Brazil's concentrated coffee-growing zone and stands as an outstanding representative of the giant estates of South Minas, acting as a cooperative alliance and brand service body for the farms around it. It is a member of the Brazilian Specialty Coffee Association (BSCA), and its green coffee is exported through the Port of Santos in São Paulo, the largest coffee export port in the world.

Mention Brazil and most people think commercial beans first, but that is only part of the picture. The country is also home to estates that command real respect.

A Cup of Excellence Award-Winning Region

Fazenda das Vertentes was founded in 1824. Across nearly two centuries and seven generations of inheritance and cultivation, the family has steadily improved quality, expanded exports and acquired land. Today it directly owns roughly 2000 hectares of premium coffee plantation and jointly manages farms belonging to neighboring growers and family friends.

The estate's core area covers about 1000 hectares, with roughly 400 hectares planted to exceptionally high-quality coffee at an altitude of 905-1160 meters. The distinctive climate and geography produce beans with an innate superiority. The estate grows many celebrated varieties, including Mundo Novo, Acaiá, Catucaí, Bourbon and Icatu, and relies mainly on semi-washed (honey) and natural processing.

The coffee has considerable body while keeping a smooth chocolate sweetness and a refreshing fruit acidity. Thanks to a balanced natural environment, production is remarkably consistent.

Fazenda das Vertentes combines modern agricultural machinery with hand harvesting, drawing on techniques and experience accumulated across generations to express the true character of South Minas coffee. It holds UTZ, Rainforest Alliance and 4C certifications, and its consistently high quality is known throughout Brazil and beyond.

The Santo Antônio do Amparo region, which won a Brazil Cup of Excellence award last year, lies within the South Minas core near the headquarters of the Brazilian Specialty Coffee Association (BSCA).

FrontStreet Coffee Brewing Parameters

How should you brew Brazilian coffee [Fazenda das Vertentes Natural Yellow Bem-te-vi]?

FrontStreet Coffee pour-over reference: weigh 15g of [Fazenda das Vertentes Natural Yellow Bem-te-vi] and grind at a medium setting — the particles should be a little coarser than table salt. We use BG grinder setting 6A (50% standard sieve pass rate), water at 88°C, and a Kono or Kalita dripper, with a coffee-to-water ratio of about 1:14.

Pour from the kettle in clockwise circles centered on the middle of the dripper. Start the clock when brewing begins. Reach 30g in 15 seconds, then stop pouring. When the clock hits 1 minute, begin the second pour, again in clockwise circles centered on the middle. Keep the stream off the seam where the coffee bed meets the filter paper to avoid channeling.

Leave a ring of space at the outermost edge of the coffee bed, then circle back toward the center. By 2 minutes and 10 seconds, you should have poured to 210g and the brew is done.

Japanese Iced Pour-Over [Fazenda das Vertentes Natural Yellow Bem-te-vi]

FrontStreet Coffee iced pour-over [Fazenda das Vertentes Natural Yellow Bem-te-vi] reference:

Brazilian coffee [Fazenda das Vertentes Natural Yellow Bem-te-vi], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g of grounds, 150g of ice cubes, 150g of hot water. The water should be 1°C higher than the standard pour-over recommendation of 88°C, so 89°C. Normal grinding uses a Fuji 3.5 setting, while iced pour-over uses slightly finer — Fuji 3. We recommend a coffee-to-(water plus ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g. Use a relatively fine but high water column, stirring firmly so the grounds roll fully. Be careful not to let the water level rise too high, and avoid hitting the filter paper at the edges.

The whole extraction should run about 2.5 minutes, similar to a normal brew with 20g of grounds.

FrontStreet Coffee Recommendation

The Yellow Bem-te-vi's natural sweetness is a great launching point into Brazilian coffee, and FrontStreet Coffee roasts several lots that show off the country's range. Our Cerrado Red Bourbon is a classic Brazilian single origin — half-sun (semi-washed) processed and medium roasted, opening with creamy peanut, toasted bread, caramel and hazelnut aromas. The cup is round and mellow, barely acidic, with a gentle bittersweet edge, and it is happy in a pour-over, a moka pot, a single-origin espresso, a siphon or a French press.

For a fruitier expression of Brazil, try our Queen Estate Yellow Bourbon. It comes from Mogiana, close to South Minas, where the fertile red volcanic soil feeds the cherries into full, generous aromatics. This rare mutation of Red Bourbon has an especially clean fruit character — brewed as a pour-over, a moka pot or a home espresso, it delivers a sugarcane-like freshness found nowhere else, alongside fruit and chocolate.

Because Brazil's low-acid, balanced character is such a natural fit for espresso, it also anchors FrontStreet Coffee's blends, from the rich, creamy Classic Blend to the nutty Premium Blend and the Chocolate Black Cocoa blend. Brazilian beans bring the chocolate and butter aromas, the soft sweet-sour-bitter balance, and the extraction stability that baristas count on.