How to Brew Brazilian Almen Farm Coffee Beans_How to Taste the Flavor of Hand-Poured Cerrado Coffee

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Brazilian coffee generally refers to coffee produced in Brazil. There are many varieties of Brazilian coffee, the vast majority of which are unwashed and sun-dried. They are classified according to their producing state and shipping port. Brazil has 21 states, 17 of which produce coffee, but 4 states account for the largest production, together accounting for 98% of the country's total production. Brazilian coffee has lower acidity in its flavor profile, combined with the sweet and bitter taste of coffee. It enters the mouth extremely smoothly, with a faint grassy aroma. It's fresh and slightly bitter, sweet and smooth to drink, with a pleasant aftertaste that refreshes and revitalizes.

Although coffee has diversity, Brazilian coffee suits popular tastes. For example: coffee produced in the northern coastal region has a typical iodine flavor that reminds people of the sea after drinking. This coffee is exported to North America, the Middle East, and Eastern Europe. Another interesting and worth-seeking coffee is the washed Bahia coffee. This coffee is not easy to find because, after the United States, Brazil is the world's largest coffee consumer, and many fine coffees can only be found in its domestic market.

In Brazil, the coffee with the largest production is Robusta coffee. This coffee is sold in supermarkets. Brazilian Robusta coffee is sold under the name Conillon, accounting for 15% of total production.

In some estates in the Cerrado region of Minas Gerais state in southeastern Brazil, ancient Bourbon coffee is grown. These estates, such as Capin Branco and Vista Allegre, also sell old varieties of Bourbon coffee in the market. Although from the same region, these coffees each have their own characteristics. Capin Branco coffee has a smoother taste than Vista Allegre coffee, while Vista Allegre coffee is strong and dark, both with low acidity. However, like all Brazilian coffees, they are best enjoyed when fresh, as they become more acidic with age. These coffee growers have organized themselves into the Speciality Coffee Association of Brazil.

Brazil (Santos) Cerrado Alimentos Farm

Santos Coffee: Mainly produced in São Paulo, Brazil. This coffee has a neutral balance of acidity, sweetness, and bitterness, with moderate concentration and appropriate acidity. Its taste is elegant and special, making it the best blending bean and known as the backbone of coffee. However, it also tastes excellent when enjoyed directly.

Farm Information

Region: Cerrado

Farm Name: Alimentos

Harvest Period: June-August

Grade: NY.2

Varieties: Catuai, Acaia, Mundo Novo

Altitude: 900m-1000m

Processing Method: Natural

Moisture Content: 12.7%

Recommended Roast Level: City, Full City

Flavor Characteristics: Good acidity, nuances of citrus, nutty, Sweetness, Clean Cup, Good Balance.

Established in 1974, Alimentos Farm, as a company handling 3% of Brazil's coffee circulation, is a farm and exporter of high-quality coffee to Japan, the United States, Europe, and other places. The management center is located in São Paulo, with about 800 employees and more than 200 coffee-specific vehicles. Alimentos Farm is located between 900-1000m altitude, cultivating multiple varieties of coffee including Catuai, Icatu, and others. Cerrado is famous in Brazilian coffee for its taste, with rich citrus flavor, nutty acidity, and bright citrus taste. Additionally, Alimentos' coffee is renowned for thorough quality management and producing and exporting high-quality specialty-grade coffee.

FrontStreet Coffee Brewing Parameter Recommendations:

How to properly brew Brazil's 【Alimentos Farm Natural Cerrado】?

FrontStreet Coffee hand-pour reference: Weigh 15g of Alimentos Farm Natural Cerrado 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 filter cup, recommended coffee-to-water ratio of approximately 1:14.

Using the hot water in the pour-over kettle, pour in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. Brew to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pouring, as 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 connects with the filter paper to avoid channel effects.

Leave a circle when pouring coffee powder to the outermost circle, then brew back to the middle circle by circle. At 2 minutes and 10 seconds, brew the coffee to 210g, completing the brewing process.

Japanese Ice Pour-Over 【Alimentos Farm Natural Cerrado】

FrontStreet Coffee ice pour-over Alimentos Farm Natural Cerrado reference:

Brazilian coffee Alimentos Farm Natural Cerrado, medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. The water temperature is 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding is Fuji 3.5 setting, while ice pour-over is slightly finer by half a setting - Fuji 3 setting. Recommended powder-to-(water+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 pouring, stirring forcefully to make the coffee powder roll fully. However, be careful not to let the liquid level get 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 powder).

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