How to Brew Delicious Brazilian Luis Estate Full Red Cherry Natural Process Pour-Over Coffee_How to Prepare Brazilian Coffee Beans

Brazilian Coffee Farm Cultivation

Because Brazilian coffee farms are so large, they typically adopt a phased approach to specialty processing, dividing the land into separate cultivation areas and planting multiple varieties.

The Bourbon used by LCF, planted on the Quilombo farm, was cultivated by the Minas Gerais research institute and selected as an excellent variety suited to the Cerrado region.

Coffee Cherry Maturation

Coffee cherries do not ripen all at once. They ripen from the upper part of the tree first, then the lower part, so harvesting waits until the lower cherries are ready. As a result, the upper cherries on the tree are already dried and raisin-like by the time the lower ones are picked at full ripeness. The upper fruit is processed as natural, while the lower fruit is processed as washed.

Environmental Characteristics

The rainy and dry seasons in Minas Cerrado are sharply defined, and no rain falls during harvest. Brazilian cherries can therefore mature and dry on the tree without damage from rain, and there is little risk of the fruit falling or developing chemical or fermented off-flavors.

FrontStreet Coffee Brewing Parameter Recommendations

How to Brew Brazilian Coffee [Luis Estate Full Red Cherry Natural] Well?

FrontStreet Coffee pour-over reference: weigh 15g of [Luis Estate Full Red Cherry Natural] coffee grounds and grind them to a medium setting. The particles should be slightly coarser than table salt. We use a BG grinder at setting 6A (50% pass rate on a standard sieve), water at 88°C, and extraction with a Kono or Kalita dripper, with a recommended coffee-to-water ratio of approximately 1:14.

Pour the hot water from the kettle in circles, clockwise, centered on the middle of the dripper. Start timing when brewing begins, and pour to 30g within 15 seconds, then stop. When the timer reaches 1 minute, begin the second pour. As before, circle clockwise around the center of the dripper. The stream should not hit the area where the coffee grounds meet the filter paper, which would cause channeling. Leave a ring of space when you reach the outermost edge of the bed, then continue circling inward. At 2 minutes 10 seconds, the coffee should have reached 210g, completing the brew.

Japanese-style Ice Pour-over [Luis Estate Full Red Cherry Natural]

FrontStreet Coffee iced pour-over reference for [Luis Estate Full Red Cherry Natural]:

Brazilian coffee [Luis Estate Full Red Cherry Natural], medium-dark roast, BG grinder setting 5R (60% pass rate on a standard sieve)

20g of coffee grounds, 150g of ice cubes, and 150g of hot water. The water temperature should be 1°C higher than the standard pour-over recommendation of 88°C. Use a Fuji setting of 3.5 for normal grinding, and grind slightly finer for iced pour-over, at Fuji 3. A coffee-to-(water plus ice) ratio of 1:15 is recommended.

Bloom with 40g of water for 30 seconds.

Pour in stages: 60g of water in the first stage and 40g in the second. Use a relatively thin but tall column of water, pouring with enough force to stir and tumble the grounds thoroughly. Be careful not to let the liquid level rise too high, and avoid pouring onto the edge of the filter paper.

The entire extraction takes approximately 2.5 minutes, close to the normal extraction time for 20g of coffee grounds.

FrontStreet Coffee Recommendation

The tree-ripened natural cherries behind this Brazilian lot are one of the reasons Brazil can deliver sweetness so consistently, and FrontStreet Coffee's single-origin Brazilian coffees explore that quality in two directions. The Brazil Cerrado Red Bourbon is the classic expression. Grown in the well-known Cerrado region, it is processed semi-washed, the method Brazil embraced after 1990 when water and labor made full washing impractical. Roasted medium, it opens with cream peanut, toasted bread, caramel, and hazelnut, round and full in the mouth, with almost no acidity and only a faint bitterness behind the sweetness. It handles a pour-over, a moka pot, an espresso SOE, a siphon, and a French press with equal ease.

The Queen Estate Yellow Bourbon shifts toward a cleaner fruit character. It comes from Mogiana, near South Minas, where fertile red volcanic soil feeds the trees, and it is a rare Yellow Bourbon, a natural mutation of Red Bourbon. Roasted medium, it shows a sugarcane sweetness found in few other regions, along with fruit and chocolate. Both coffees also earn their place in FrontStreet Coffee's espresso blends, where Brazilian beans contribute the chocolate and cream notes and the soft, balanced acidity that keeps a blend stable in the basket.