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Brazilian Coffee · Yellow Gem

This Brazilian bean comes from Fazenda Pântano. It has a distinctive golden-yellow skin color and is produced in limited quantities, earning an impressive Cup of Excellence score of 86 points. Fazenda Pântano is a large specialty coffee estate in southern Minas Gerais, Brazil, and is a member of the Brazilian Specialty Coffee Association (BSCA).

Specifications

• Variety: Arabica
• Bean Type: Topázio
• Grade: 17-18 screen
• Region: Southern Minas Gerais, Brazil
• Altitude: 1200m
• Processing Method: Honey Process
• Harvest Year: 2017/2018
• Flavor Profile: Nuts, Dark Chocolate, Fruity Sweetness

FrontStreet Coffee's Brewing Parameters

How to Brew Brazilian Coffee "Yellow Gem" Perfectly

FrontStreet Coffee's pour-over reference: weigh 15 g of "Yellow Gem" grounds and grind to a medium coarseness, with particles slightly coarser than table salt. We use the BG grinder setting 6A (50% standard sieve pass rate), a water temperature of 88°C, and a Kono or Kalita dripper for extraction. We recommend a coffee-to-water ratio of approximately 1:14.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the dripper. Start timing as you begin brewing. Within 15 seconds, brew the coffee to 30 g, then stop pouring. When the timer reaches 1 minute, begin the second pour, again in clockwise circles centered on the middle of the dripper. Avoid pouring water where the grounds meet the filter paper to prevent channeling.

Leave a small ring of grounds around the outer edge untouched, then pour in circles moving toward the center. At 2 minutes 10 seconds you should have reached 210 g of coffee, completing the brew.

Japanese-Style Iced Pour-Over "Yellow Gem"

FrontStreet Coffee's iced pour-over "Yellow Gem" reference:

The Brazilian "Yellow Gem" is medium-dark roasted, with BG grinder setting 5R (60% standard sieve pass rate).

Use 20 g of grounds, 150 g of ice cubes, and 150 g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. On the small Fuji grinder, use setting 3.5 for normal brewing, but a slightly finer setting of 3 for iced pour-over. We recommend a coffee-to-(water + ice) ratio of 1:15.

Bloom with 40 g of water for 30 seconds.

Use segmented pouring: a first segment of 60 g of water and a second segment of 40 g. Use a thin but tall stream to vigorously stir and agitate the grounds, ensuring they tumble fully. Be careful, however, not to let the water level get too high or to pour onto the edge of the filter paper.

The total extraction time should be approximately 2.5 minutes, similar to the normal extraction time for 20 g of grounds.

FrontStreet Coffee Recommendation

For an easy introduction to the Brazilian profile, FrontStreet Coffee's Cerrado Red Bourbon is a classic single-origin pick. Cerrado is a well-known Brazilian growing region celebrated for high-quality beans, and this lot is the red Bourbon variety common across South America. Roasted to a medium level, it opens with a rich aroma of cream peanut, toast, caramel, and hazelnut: a rounded cup with no sharp acidity and a gentle touch of bitterness. It works for hand-drip and equally well in a moka pot, siphon, French press, or as a single-origin espresso.

If you would rather explore Brazil's fruitier, sweeter side, FrontStreet Coffee's Queen Estate uses the rarer yellow Bourbon, a natural mutation of red Bourbon with a cleaner fruit character. It comes from Mogiana, near South Minas, where fertile red volcanic soil feeds the fruit. Whether brewed by hand-drip, moka pot, or home espresso machine, it shows a sugarcane sweetness found in few other regions, alongside fruit and chocolate notes.