How to Adjust Brewing Parameters for Brazil Ethiopian Varietal Low-Temperature Anaerobic Moonlight Treasure Coffee_How to Make Latte with Brazilian Beans

The Moonlight Treasure Box: A One-of-a-Kind Brazilian Coffee

This is a genuinely unusual Brazilian coffee — grown in Brazil, yet made from Ethiopian heirloom varieties, and produced by one of Brazil's COE 2015 Top 2 estates. It goes through low-temperature anaerobic processing: kept out of the sun during the day and dried naturally under the moonlight at night. An incredibly romantic process! That is exactly why we call it the "Moonlight Treasure Box."

Origin: Excellence in Carmo de Minas

This romantic "Moonlight Treasure Box" comes from the Carmo de Minas region, which holds more COE awards than any other part of Brazil. It was produced by Fazenda Irmas Pereira, one of the six famous estates of the Pereira family and the second-place winner of Brazil's COE 2015.

The Visionary Behind the Coffee

The creator of this coffee is Luiz Paulo, an outstanding representative of the Pereira family. As the fifth-generation soul of Carmo de Minas coffee, Luiz Paulo also serves as president of the Brazilian Specialty Coffee Association (BSCA).

An Innovative Processing Method

Luiz Paulo has a bold, experimental streak. He brought in Ethiopian heirloom varieties and planted them at high altitude in Carmo de Minas, then applied a special "anaerobic processing method": after harvest, the cherries are soaked in cold water overnight, followed by low-temperature washing and natural drying only at night, always away from sunlight. The result is enhanced flavor and cleanliness — proof that Ethiopian heirloom varieties can develop wonderful aromas and extremely high sweetness even when cultivated in Brazil.

Flavor Profile

After roasting by Aodi, it presents flavors of citrus, red dates, caramel, brown sugar, and malt. It is highly sweet, aromatic, and full-bodied with a viscous texture, a lively and varied aftertaste, and a long-lasting, reverberating sweet finish.

According to the cupper, this is the best Brazilian coffee he has ever tasted.

Brewing Parameters

FrontStreet Coffee's brewing parameter recommendations:

How to Brew the Brazilian Moonlight Treasure Box

FrontStreet Coffee's pour-over reference: weigh out 15g of Moonlight Treasure Box coffee and grind to a medium grind — the particles should be slightly coarser than table salt. We use a BG grinder setting of 6A (50% standard sieve pass rate), a water temperature of 88°C, and a Kono or Kalita dripper for extraction. We recommend a coffee-to-water ratio of about 1:14.

Pour hot water from the kettle in clockwise circles around the center of the dripper, starting the timer as you begin. Within 15 seconds, bring the brew up to 30g, then stop pouring. When the timer reaches 1 minute, start the second pour. As with the first, pour in clockwise circles around the center of the dripper, taking care that the water stream does not hit the seam where the coffee grounds meet the filter paper, to avoid channeling.

When pouring reaches the outermost ring of grounds, leave that ring dry, then continue circling inward toward the center. At 2 minutes and 10 seconds, the brew should reach 210g, completing the process.

Japanese-Style Iced Pour-Over Moonlight Treasure Box

FrontStreet Coffee's iced pour-over reference for Moonlight Treasure Box:

Brazilian Moonlight Treasure Box, medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g of coffee, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. For normal grinding use a Fuji setting of 3.5, but for iced pour-over grind slightly finer — half a notch down to Fuji 3. We recommend a coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: the first segment uses 60g of water, the second segment 40g. Use a relatively fine but tall water column, agitating forcefully so the coffee grounds tumble fully — but be careful not to let the liquid level rise too high or splash against the filter paper at the edge.

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

FrontStreet Coffee Recommendation

As the world's largest coffee producer, Brazil offers an enormous range of coffees. Brazilian beans carry moderate acidity and an excellent balance of sweetness, bitterness, and body, which makes them ideal for medium roasting — the result is heady nut aromas, a mellow, fragrant cup, and a whisper of acidity, at home both as a single origin and in blends.

If you'd like to explore classic Brazilian flavors, the FrontStreet Pulped Natural Cerrado Red Bourbon is a dependable favorite. Cerrado is one of Brazil's best-known coffee regions, famed for high-quality beans, and this coffee is the Red Bourbon variety common across South America. Medium-roasted, it shows rich aromas of creamed peanuts, toast, caramel, and hazelnut, with a rounded, non-acidic body and just a trace of bitterness — suitable for pour-over, moka pot, espresso SOE, siphon, and French press alike. For something rarer, the FrontStreet Fazenda Rainha (Queen Estate) Yellow Bourbon from Mogiana, near southern Minas, grows in fertile red volcanic soil; a natural mutation of Red Bourbon, it delivers a cleaner fruit character, with sugarcane sweetness, fruit aromas, and chocolate notes you won't find from other origins. And if Brazilian low acidity and balance are what you want in espresso, FrontStreet's espresso blend series — the crema-rich Classic Blend, the nutty Premium Blend, the well-balanced Black Cocoa, and the café-oriented Commercial Blend — all contain Brazilian beans, adding chocolate and cream aromas, gentle sweet-sour-bitter structure, and a steadier extraction.