How to Pour Over Brazil Santa Cristina Natural Sun-Dried Coffee Beans to Reduce Acidity_How to Pour Over Brazilian Coffee

Professional Coffee Knowledge Exchange

A great cup starts with understanding the bean. This guide looks at Brazil's Santa Luzia Estate, the Cerrado Mineiro region it calls home, and two FrontStreet Coffee brewing methods - a standard pour-over and a Japanese-style ice pour-over - so you can pull the sweetness out of a natural Brazilian coffee without letting the acidity run away.

Brazil Coffee Estate - Santa Luzia Estate

Santa Luzia Estate sits in the Cerrado Mineiro region of Brazil, an area known for its fertile soil and ideal coffee-growing conditions. The estate switched to organic farming in 2010. The cooperative, founded in the Jurua volcanic region, is made up of 84 smallholder coffee farmers. Its water comes from clear streams running down Mount Michael at 5,400 meters, feeding the high-quality volcanic ash soil and creating an excellent environment for growing organic coffee without chemical fertilizers or pesticides. The coffee grows at altitudes between 1,400 and 2,000 meters above sea level.

The Cerrado Mineiro Region

Since the 18th century, Cerrado Mineiro has been one of Brazil's most important coffee-producing areas, with fertile, slightly acidic soil. Summers are hot and humid while winters are mild and dry, and that swing gives the coffee a smooth, full-bodied flavor.

FrontStreet Coffee Brewing Recommendations

How to Brew Brazilian Coffee [Santa Luzia Natural] Perfectly?

FrontStreet Coffee Pour-Over Reference: Weigh out 15g of Santa Luzia Natural coffee beans and grind to a medium coarseness - slightly coarser than table salt. We use a BG grinder setting of 6A (50% standard sieve pass rate). Water temperature: 88°C. Use a Kono or Kalita filter cup for extraction. Recommended coffee-to-water ratio: about 1:14.

Pour hot water from the pour-over kettle in clockwise circles, keeping the stream centered in the filter cup. Start timing as soon as you begin pouring. Within 15 seconds, brew the coffee up to 30g, then stop pouring. At 1 minute, begin the second pour. As before, pour in clockwise circles centered in the filter cup, avoiding the area where the coffee grounds meet the filter paper to prevent channeling.

Leave a small ring around the outer edge of the coffee grounds, then keep pouring in circles toward the center. By 2 minutes and 10 seconds, bring the brew to 210g total. The brewing process is complete.

Japanese-Style Ice Pour-Over [Santa Luzia Natural]

FrontStreet Coffee Ice Pour-Over Reference:

Brazilian Coffee [Santa Luzia 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 pour-over recommendation of 88°C. For a normal pour-over, use a Fuji 3.5 setting; for ice pour-over, grind slightly finer at Fuji 3. Recommended coffee-to-(water + ice) ratio: 1:15.

Bloom with 40g of water for 30 seconds.

Pour in segments: the first segment with 60g of water, the second with 40g. Use a fine but tall water column to forcefully stir and agitate, making sure the coffee grounds tumble fully. Be careful not to let the liquid level rise too high or touch the edge of the filter paper.

The whole extraction should take about 2.5 minutes (similar to the normal brew time for 20g of coffee grounds).

FrontStreet Coffee Recommendation

If you want to taste what Brazil does best, FrontStreet Coffee's Cerrado Red Bourbon is a textbook single origin. Grown in the Cerrado region - one of Brazil's best-known coffee areas - this Red Bourbon lot is roasted to a medium level that brings out aromas of cream peanut, toast, caramel, and hazelnut. The cup is round and smooth, low in acidity with a gentle bitter note, and it works just as well in a pour-over, moka pot, espresso SOE, siphon, or French press.

For something with a little more lift, FrontStreet Coffee's Queen Estate Yellow Bourbon comes from Mogiana, close to South Minas, where fertile red volcanic soil feeds the trees. This rare Yellow Bourbon - a natural mutation of Red Bourbon - delivers a cleaner fruit character, with a sugarcane sweetness alongside fruit and chocolate notes that are hard to find in other regions.

Brazil is also the backbone of many FrontStreet Coffee espresso blends. Low in acidity, balanced, and affordable, Brazilian beans add chocolate and cream aromas plus a soft sweet-sour-bitter profile that makes extraction more stable. That is why FrontStreet's classic blend, premium blend, and Black Cocoa blend all rely on it, whether you are pulling shots or brewing by hand.