Information on Brazilian Premium Coffee Ipanema Estate _ Ipanema Estate Coffee Brewing Plan

Brazilian Coffee | Fazenda Ipanema

Established in 1969, Brazil's Fazenda Ipanema is an iconic Brazilian estate with over 5,500 hectares of land and 14 million coffee trees, with cooperative partners spanning 25 countries worldwide.

As one of the founding members of the Brazilian Specialty Coffee Association (BSCA) in 1991, sustainable development has always been part of Ipanema's philosophy, with dedicated efforts to improve the natural environment and social programs and activities in the humanistic aspect.

In 2002, it obtained certifications such as EUREPGAP Code and UTZ Kapeh Code. Additionally, it has passed certifications including Rainforest Alliance, CSC, Fairtrade USA, C.A.F.E., and AAA Ecolaboration.

One of Ipanema's three estates, "Fazenda Rio Verde," was established in 1887 and is located in southeastern Brazil, in the heart of the Mantiqueira Mountain range, spanning across the states of São Paulo, Minas Gerais, and Rio de Janeiro. Originally operated by the Fernandes family, it was acquired by Ipanema in 2002 and is now the Brazilian coffee estate with the longest history of coffee cultivation among its three estates.

Between 1964 and 1992, the estate operators made significant investments in chicken manure production, with a total of 81 chicken houses where 136,000 chickens annually produced 800,000 kilograms of fertilizer. This substantial amount was sufficient to supply fertile soil for more than half of the coffee cultivation areas each year. The 1,500-hectare estate is also an area that maintains a relatively pristine forest state. The Mantiqueira Mountains offer a pleasant climate environment and stable average winter precipitation of 1,550mm.

The estate's coffee is cultivated at altitudes around 1,000-1,310 meters, surrounded by virgin forests, waterfalls, hot springs, and mountain trails. To maintain the integrity of the forest ecosystem, only 626 hectares are used for coffee cultivation, 167 hectares for other crop farmland, while up to 773 hectares are designated as natural reserve areas.

As the harvest season begins, Ipanema starts conducting more in-depth coffee cultivation tests at "Fazenda Rio Verde," seeking potential possibilities to create higher-quality coffee. If possible, they hope to identify under what conditions yield and quality can be improved.

FrontStreet Coffee Brewing Parameter Recommendations:

How to Properly Brew Brazilian Coffee [Fazenda Ipanema]?

FrontStreet Coffee's pour-over reference: Weigh 15g of Fazenda Ipanema coffee powder, pour into a grinder for medium grinding. 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, extracted with Kono/Kalita dripper, recommended coffee-to-water ratio around 1:14.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper, starting the timer when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, perform the second pour. Like the first, pour in clockwise circles centered on the middle of the dripper, ensuring the water stream doesn't hit where the coffee powder meets the filter paper to avoid channeling effects.

Leave a circle at the outermost edge of the coffee powder, then brew in circles toward the center. By 2 minutes and 10 seconds, the coffee should be brewed to 210g, completing the coffee brewing process.

Japanese-style Ice Pour-over [Fazenda Ipanema]

FrontStreet Coffee's ice pour-over [Fazenda Ipanema] reference:

Brazilian Coffee [Fazenda Ipanema], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer by half a setting - Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column, applying forceful stirring impact to fully tumble the coffee powder. 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 powder).

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