How to Grind Medium-Coarse Beans for Brazil Sitio Tanque Half-Sun-Dried Pour-Over Coffee_How to Brew Brazilian Pour-Over Coffee

Brazil Coffee COE International Competition

Third Place in the Pulped Natural Processing Category

Fazenda Sitio Tanque - Farm Owner: Merce Jordan Araujo Silva

International Judges' Flavor Description

89.47 - blackberry, lime, chocolate, caramel, Cabernet grape, apple, jasmine, pineapple, peach, sugarcane juice, cinnamon

Farm History

The third-place winning farm owner is Merce Jordan Araujo Silva. The farm was purchased by Jordan's father. Before Jordan took over, some coffee trees were already planted here, but they had grown into a very old, neglected grove. To produce high-quality coffee they needed further management and restoration, so Jordan renovated the farm's irrigation system. Today the coffee trees on the farm are robust, and the quality of the harvested cherries is excellent.

Jordan's Farm Coffee Processing System

After the cherries are harvested, they first go through a floating step to remove unripe and damaged fruit, then are depulped. The depulper also removes unripe cherries. After depulping, the seeds are spread evenly on drying patios. Once dry, they pass through a parchment huller. Finally, the green coffee is packed into jute bags.

Focus on Quality

Good coffee quality demands patience and hard work. During the harvest, cherries are picked at peak ripeness. After depulping, the seeds are turned several times a day during drying to prevent over-fermentation. Processing workers also have to avoid wearing perfume or contaminating the green coffee with oils.

FrontStreet Coffee's Brewing Parameter Recommendations

How to Brew Brazilian Coffee [Sitio Tanque Pulped Natural] Well

FrontStreet Coffee's pour-over reference: weigh 15 g of [Sitio Tanque Pulped Natural] coffee and grind it to a medium setting. The particles should be slightly coarser than table salt. We use a BG grinder at setting 6A (50% sieve pass rate), water at 88°C, and a Kono or Kalita dripper, with a recommended coffee-to-water ratio of around 1:14.

Using hot water from the pour-over kettle, draw circles clockwise around the center of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30 g, then stop pouring. When the clock reaches 1 minute, pour for the second time. As before, circle clockwise around the center of the dripper. The stream should not hit the area where the coffee bed meets the filter paper, to avoid channeling.

When you reach the outermost ring of coffee, leave one ring and then brew ring by ring toward the center. At 2 minutes and 10 seconds, brew to 210 g and the coffee is done.

Japanese Style Iced Pour-Over [Sitio Tanque Pulped Natural]

FrontStreet Coffee's iced pour-over [Sitio Tanque Pulped Natural] reference:

Brazilian coffee [Sitio Tanque Pulped Natural], medium-dark roast, BG grinder setting 5R (60% sieve pass rate).

20 g of coffee, 150 g of ice cubes, 150 g of hot water. The water temperature is 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding uses a Fuji setting of 3.5, while iced pour-over uses a slightly finer 3, half a notch finer. The recommended coffee-to-(water plus ice) ratio is 1:15.

Bloom water amount 40 g, bloom time 30 seconds.

Staged pouring: first stage 60 g of water, second stage 40 g of water. Use a relatively fine but high stream so the coffee tumbles fully, with a forceful stirring impact. Be careful not to let the liquid level get too high, and avoid hitting the filter paper at the edges.

The entire extraction takes approximately 2 and a half minutes, similar to the normal extraction time for 20 g of coffee.

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FrontStreet Coffee Recommendation

Pulped natural is Brazil's signature method, and the FrontStreet Cerrado Red Bourbon is a classic single-origin example of it. Cerrado is a well-known Brazilian region prized for high-quality beans, and this lot is a red Bourbon, common across South America. A medium roast brings out cream, peanut, toasted bread, caramel, and hazelnut, with a rounded body, low acidity, and a light bitterness. It is versatile too: pour-over, moka pot, espresso as a single origin, siphon, or French press all work well.

For something built around the same Brazilian sweetness, the FrontStreet Brazil Queen's Estate uses the rarer yellow Bourbon, a natural mutation of red Bourbon with a cleaner fruit character. Grown in Mogiana and roasted for balance, it delivers the sugarcane sweetness that few other regions offer, along with fruit and chocolate notes. Brazil is also the backbone of our espresso lineup, adding chocolate and cream aromas and a gentle sweet-sour-bitter balance that makes extraction more stable in the Classic Blend, FrontStreet Coffee's Premium Blend, and FrontStreet Coffee's Commercial Blend alike.