How to Make Iced Pour-Over Brazil Cerrado Baú Estate Coffee and How to Appreciate It

Introduction to Báu Estate

Báu Estate is located in Minas Gerais, Brazil, specifically in Lagoa Formosa in the Cerrado region. It sits on a plateau at an altitude of 1100 meters, with an average annual temperature of 24°C, mountain lows down to 10°C, and average annual rainfall above 1,800mm. The area has a tropical rainforest climate with distinct rainy and dry seasons, ideal for coffee cultivation. Báu Estate spans 1000 hectares, about 700 of which are planted with coffee. Using new equipment and high-quality management, the estate produces imported coffee with traceable quality verification.

Coffee Specifications

Origin: Cerrado

Estate/Exporter: Báu Estate

Varieties: Bourbon, Catuai, Mundo Novo

Processing Method: Natural (Sun-dried)

Harvest Season: 2018

Grade: NY.2 SC-17/18 Fine Cup

Bag Size: 60kg

Density: 866

Moisture Content: 11.4%

Cupping Notes: Apricot sweetness, toast, nuts, excellent balance, smooth, subtle acidity, clean

Recommended Roast Level: City-Full City

FrontStreet Coffee Brewing Recommendations

How to Brew Brazilian Coffee [Cerrado Báu Estate Natural]

FrontStreet Coffee Hand Brew Reference: Weigh 15g of Cerrado Báu Estate Natural coffee grounds and grind to a medium setting, with particles slightly coarser than table salt. We use BG grinder setting 6A (50% standard sieve pass rate), water temperature 88°C, and extract with a Kono or Kalita dripper at a coffee-to-water ratio of about 1:14.

Pour hot water from the kettle in clockwise circles around the center of the dripper. Start timing when brewing begins, reaching 30g in 15 seconds, then stop pouring. When the timer reaches 1 minute, begin the second pour, again maintaining the same clockwise motion around the center. Avoid pouring water where the coffee grounds meet the filter paper to prevent channeling.

Leave one ring of space when pouring to the outermost edge of the coffee bed, then pour circle by circle toward the center. By 2 minutes 10 seconds the coffee should reach 210g, completing the brew.

Japanese-style Iced Hand Brew [Cerrado Báu Estate Natural]

FrontStreet Coffee Iced Hand Brew [Cerrado Báu Estate Natural] Reference:

Brazilian coffee [Cerrado Báu Estate Natural], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate).

20g coffee grounds, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal hand-brew recommendation of 88°C. Normal grinding uses Fuji setting 3.5; iced hand brew uses slightly finer, Fuji setting 3. The recommended coffee-to-(water plus ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for a forceful stirring impact so the grounds roll thoroughly, but be careful not to let the liquid level get too high or pour onto the edge filter paper.

The whole extraction takes about 2.5 minutes, similar to the normal extraction time for 20g of grounds.

FrontStreet Coffee Recommendation

If the Cerrado style appeals to you, FrontStreet's Brazil Cerrado is the classic place to start. This single origin uses the red Bourbon variety common across South America and, at a medium roast, shows the creamy peanut, toast, caramel, and hazelnut aromas that Brazilian coffee is known for: round and smooth, not sour, with a light bitter note. It works not only as pour-over but also in a moka pot, espresso SOE, siphon, or French press.

For a rarer expression, try FrontStreet's Brazil Queen Estate. It comes from Mogiana, near southern Minas, where fertile red volcanic soil lets the cherries take up plenty of nutrients and develop full aroma. The variety here is the uncommon Yellow Bourbon, a natural mutation of Red Bourbon with a cleaner fruit character. Whether you brew it as pour-over, moka pot, or home espresso, it shows a sugarcane sweetness that few other regions offer, alongside fruit and chocolate notes.

Brazil also sits at the heart of our espresso blends, because its low acidity, balance, and friendly price make it a natural base. Brazil provides chocolate and creamy aroma plus a soft sweet-sour-bitter balance that keeps extraction stable, so it appears in the Classic Blend, the nutty Specialty Blend, and the widely recommended Black Cocoa Blend.