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

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Brazil Coffee Estate - Santa Luzia Estate

Santa Luzia Estate is located in the Cerrado Mineiro region of Brazil, an area renowned for its fertile soil ideal for coffee cultivation. The estate transitioned to organic farming in 2010. The cooperative established in the Jurua volcanic region consists of 84 small coffee farmers. Originating from the clear streams flowing down Mount Michael at 5,400 meters, these waters nourish the high-quality volcanic ash soil, creating an excellent environment for growing organic coffee without chemical fertilizers or pesticides. Coffee grows at altitudes ranging from 1,400 to 2,000 meters above sea level.

The Cerrado Mineiro Region

Since the 18th century, the Cerrado Mineiro region has been one of Brazil's important coffee-producing areas, featuring fertile, slightly acidic soil. The region's climate is hot and humid in summer, mild and dry in winter, resulting in coffee with smooth and robust flavors.

FrontStreet Coffee Brewing Recommendations

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

FrontStreet Coffee Pour-Over Reference: Weigh 15g of Santa Luzia Natural coffee beans and grind them to 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: approximately 1:14.

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

Leave a small circle around the outer edge of the coffee grounds, then continue pouring in circles toward the center. By 2 minutes and 10 seconds, brew the coffee to reach 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. Water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. For normal grinding, use Fuji 3.5 setting; for ice pour-over, grind slightly finer at Fuji 3 setting. Recommended coffee-to-(water+ice) ratio: 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a fine but high water column to forcefully stir and impact, ensuring the coffee grounds tumble fully. However, be careful not to let the liquid level get too high or touch the edge filter paper.

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

Important Notice :

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