How to Grind Brazil Boa Vista Estate Pour-Over Coffee_How to Choose Filter Paper for Brazilian Pour-Over Coffee

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After 2000, with the launch of the C.O.E (Cup of Excellence) international cupping competition, the high prices it offered gave farmers real incentives to produce high-quality Brazilian coffee. Beans from the higher altitudes of the southern regions won excellent recognition, particularly from farms around the Minas highlands—such as Cerrado in western Minas and Matas de Minas in the east—plus small farms in northern Bahia and the south. Minas has practically become a byword for Brazilian specialty beans. In recent years, the arrival of diverse processing methods means washed, honey-processed, and natural-processed beans are all now found in Brazil, correcting the traditional weaknesses of Brazilian coffee: a flat taste and weak acidity. Honey and natural processing perform best, boosting fruity aromas, taming earthy flavors, and delivering brighter, cleaner acidity.

Fazenda Boa Vista Estate

Fazenda Boa Vista is located in Bahia, an eastern Brazilian state known for producing excellent coffee beans, and it is a Brazilian origin favorite among European coffee merchants. The Alberto Franklin Pereira Ferraz family has managed the farm for 35 years. The estate sits at 1,350 meters on the fertile highlands of southern Bahia, where the average annual temperature is 22°C. Fully ripe red cherries are picked entirely by hand.

Property Characteristics

Farm: Fazenda Boa Vista
Farmer: Alberto Franklin Pereira Ferraz
City: Encruzilhada
Region: Bahia
Country: Brazil
Altitude: 1,350 meters
Average Temperature: 22°C
Farm Size: 60 hectares
Coffee Growing Area: 15 hectares
Certification: None

FrontStreet Coffee's Brewing Recommendations

How to Brew Brazilian Coffee [Fazenda Boa Vista]

FrontStreet Coffee's pour-over reference: weigh 15g of Fazenda Boa Vista coffee and grind to medium. The particles should be slightly coarser than table salt—we use the BG grinder at setting 6A (50% standard sieve pass rate). Water temperature is 88°C, extracted through a Kono or Kalita cone, with a recommended coffee-to-water ratio of about 1:14.

Pour hot water from the kettle in clockwise circles centered on the middle of the cone, starting the timer as you begin. Pour to 30g within 15 seconds, then stop. At the 1-minute mark, begin the second pour, again circling clockwise from the center. Avoid pouring where the grounds meet the filter paper to prevent channeling.

Leave one ring of space when you reach the outermost layer of grounds, then spiral inward, circle by circle. At 2 minutes 10 seconds, you should have brewed to 210g, and the coffee is done.

Japanese-Style Ice Pour-Over [Fazenda Boa Vista]

FrontStreet Coffee's ice pour-over reference for [Fazenda Boa Vista]:

Brazilian coffee [Fazenda Boa Vista], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate).

Use 20g of coffee, 150g of ice, and 150g of hot water. The water should be 1°C hotter than the standard 88°C pour-over recommendation. Normal grinding uses the Fuji 3.5 setting; for the ice version, grind slightly finer on the Fuji 3 setting. The recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Pour in segments: 60g in the first segment and 40g in the second. Use a fine but tall water column to stir the bed forcefully so the grounds tumble fully—just be careful not to let the water level rise too high, and keep the stream off the edge and the filter paper.

Total extraction time is about 2.5 minutes (similar to the standard extraction time for 20g of grounds).

FrontStreet Coffee Recommendation: Brazil's Nutty, Chocolate-Sweet Classics

If Boa Vista's balanced, low-acid profile is your style, two more FrontStreet Coffee Brazilian singles are worth trying. The Cerrado Red Bourbon—a classic half-natural (pulped natural) lot—is roasted medium to bring out aromas of creamed peanuts, toast, caramel, and hazelnut, with a round, full body, gentle bitterness, and hardly any acidity; it suits pour-over, moka pot, espresso SOE, siphon, and French press alike. The Queen Estate Yellow Bourbon, grown in Mogiana's fertile red volcanic soils near southern Minas, is the rarer yellow mutation of Red Bourbon with a cleaner fruit character—expect the sugarcane sweetness, fruit notes, and chocolate you won't find elsewhere, whether brewed as pour-over, moka pot, or home espresso. Brazil's chocolate-and-cream richness and easy balance are also why its beans anchor FrontStreet's Classic, Signature, Dark Cocoa, and Commercial espresso blends, giving steady extraction and a smooth, gentle sweetness in every shot.