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

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style) After 2000 due to the C.O.E International Coffee Cupping Competition high prices gave coffee farmers incentives to produce high-quality Brazilian coffee. Coffee beans grown at higher altitudes in the southern region received excellent praise particularly from farms around the Minas highlands.

For more professional coffee knowledge exchange and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

After 2000, with the establishment of the C.O.E (Cup of Excellence) international coffee cupping competition, high prices provided farmers with incentives to produce high-quality Brazilian coffee. Coffee beans from higher altitudes in the southern regions received excellent recognition, particularly from farms around the Minas highlands, such as Cerrado in western Minas and Matas de Minas in the east, as well as small farms in northern Bahia or southern regions. Minas has almost become synonymous with Brazilian specialty beans. In recent years, due to the emergence of various processing methods, washed, honey-processed, and natural processed beans are all visible in Brazilian coffee, addressing the traditional defects of Brazilian beans' flat taste and weak acidity. Honey-processed and natural processed beans show the best performance, increasing fruity aromas, reducing earthy flavors, and creating brighter, cleaner acidity.

Fazenda Boa Vista Estate

Fazenda Boa Vista is located in Bahia, a province in eastern Brazil known for producing excellent Brazilian coffee beans. Fazenda Boa Vista is a Brazilian bean preferred by European coffee merchants. The Alberto Franklin Pereira Ferraz family has been managing the farm for 35 years. The estate is situated at an altitude of 1,350 meters on the fertile highlands of southern Bahia, with an average annual temperature of 22°C. They harvest fully ripe red coffee cherries 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 grounds, 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 at 88°C, using Kono/Kalita filter cone for extraction. Recommended coffee-to-water ratio is approximately 1:14.

Pour hot water from the pour-over kettle in clockwise circles, centered in the middle of the filter cone. Start timing when brewing begins. Brew to 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, continue pouring in clockwise circles centered in the middle of the filter cone. Avoid pouring water on the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle of space when pouring to the outermost layer of coffee grounds, then pour circle by circle toward the center. At 2 minutes and 10 seconds, brew to 210g. The coffee brewing is complete.

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).

20g of coffee grounds, 150g of ice, 150g of hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer grinding - Fuji 3 setting. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a fine but high water column for forceful stirring and impact, allowing the coffee grounds to fully tumble. However, be careful not to let the water level get too high and avoid pouring on the edge filter paper.

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