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Brazilian Coffee · Yellow Gem

This Brazilian coffee bean comes from the Fazenda Pântano estate. It features a special golden-yellow skin color and is produced in limited quantities, achieving an impressive COE score of 86 points. Fazenda Pântano is a massive specialty coffee estate in southern Minas Gerais, Brazil, and is one of the members 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 15g of "Yellow Gem" coffee grounds and grind them to medium coarseness. The ground particles should be slightly coarser than table salt. We use the BG grinder setting 6A (50% standard sieve pass rate), water temperature of 88°C, and a Kono/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 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. For the second pour, continue pouring clockwise circles centered on the middle of the dripper. Avoid pouring water where the coffee grounds meet the filter paper to prevent channeling.

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

Japanese-style Iced Pour-over "Yellow Gem"

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

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

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

Bloom with 40g of water for 30 seconds.

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

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

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