How Does Pour-Over Coffee from Fazenda Verôso in Santos, Brazil Taste? How to Make Santos Pour-Over Coffee

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Brazil Coffee - Minas Veracruz Red Cherry NY.2

Only 100% red ripe cherries are picked

The estate is located in southeastern Brazil, in the heart of Minas Gerais state, one of the three major coffee producing regions, and has been producing coffee since the 19th century. Minas Gerais is renowned for professional cultivation, processing techniques, and excellent quality. Additionally, the high altitude above 1100 meters, average temperature above 21°C, and annual precipitation of 1800-2000mm provide the superior geographical environment and excellent climate required for premium coffee. Due to these geographical characteristics, the raw coffee beans from this region have a sweet and slightly acidic flavor, with a distinctive nutty aroma.

For the processing of this Brazilian coffee bean, I chose the full natural sun-drying method to better release the fruity notes and wine fermentation aroma. Using light roasting can release the tropical fruit tones I want while ensuring complete caramelization. Complete caramelization brings creamy nut and almond flavors to the coffee.

This is a coffee I highly recommend for women, with its beautiful name and fruity aroma. What's even more precious is that the fruit picking has strict requirements for ripeness - it can only be picked when 100% of the cherries have reached red color, shining like rubies. The Veracruz flavor profile is understood as preserving its soft acidity characteristics, nutty and barley aroma, avoiding overly heavy mouthfeel, and maintaining a friendly temperament.

FrontStreet Coffee Brewing Parameter Recommendations:

How to properly brew Brazilian coffee [Santo Veracruz Estate]?

FrontStreet Coffee hand-pour reference: Weigh 15g of [Santo Veracruz Estate] 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, with Kono/Kalita filter cup for extraction. Recommended coffee-to-water ratio is around 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. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. Like before, pour in clockwise circles centered on the middle of the filter cup. The water stream should not hit the area where the coffee powder meets the filter paper to avoid channeling effects.

When pouring the coffee powder to the outermost circle, leave one circle, then pour circle by circle back toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g to complete the brewing process.

Japanese-style Ice Hand Pour [Santo Veracruz Estate]

FrontStreet Coffee ice hand pour [Santo Veracruz Estate] reference:

Brazilian coffee [Santo Veracruz Estate], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

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

Bloom water amount 40g, bloom time 30 seconds.

Pour in segments: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for forceful stirring and impact to fully tumble the coffee powder. However, pay attention to keep the liquid level not too high and avoid hitting the edge filter paper.

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

Important Notice :

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