How to Brew Brazilian Pangshan Estate Premium Sun-Dried Drip Coffee _ Brazilian Drip Coffee Ratio Calculation

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Brazil Coffee Farm - Fazenda Pântano Introduction

Fazenda Pântano in Brazil is located in the concentrated zone of high-quality coffee plantations in Brazil. It is an outstanding representative of large-scale coffee estates in southern Minas Gerais state, serving as a collaborative consortium and brand service agency for surrounding coffee farms, and is also a member of the Brazilian Specialty Coffee Association (BSCA). The farm's green coffee beans are exported and traded through the world's largest coffee export port, Santos Port in São Paulo.

When people think of Brazil, they first associate it with commercial beans, but this is not entirely true. Brazil also exists coffee estates that are admirable.

COE Award-winning Region

Fazenda Pântano was founded in 1824. Over three centuries, through seven generations of inheritance and cultivation, by continuously improving quality, expanding exports, and purchasing land, it directly owns approximately 2,000 hectares of extremely high-quality coffee plantations, and collaboratively manages farms of surrounding neighbors, family members, and friends.

Harvesting

The core area of Fazenda Pântano covers about 1,000 hectares, of which about 400 hectares are planted with extremely high-quality coffee.

Natural Processing Method at Fazenda Pântano

At an altitude of 905-1160 meters, the unique climate and geographical environment create naturally outstanding specialty coffee beans at Fazenda Pântano. The farm produces coffee beans covering many famous varieties such as Mundo Novo, Acaiá, Catucaí, Bourbon, Icatu, and others. Processing methods are mainly semi-washed (honey processing) and natural.

Semi-washed Processing Method at Fazenda Pântano

It features a relatively high body, balancing smooth chocolate sweetness with refreshing fruit acidity. Due to the balanced natural environment, the output is extremely stable.

Fazenda Pântano combines modern agricultural machinery with manual harvesting, using techniques and experience accumulated over several generations to maximize the authentic character of southern Minas Gerais coffee. For this reason, the farm has also obtained certifications from UTZ, Rainforest Alliance, and 4C. The coffee is of high quality and stability, renowned throughout Brazil and worldwide.

The Santo Antônio do Amparo section, which just won the Brazil Cup of Excellence award last year, belongs to the core producing area of southern Minas Gerais near the headquarters of the Brazilian Specialty Coffee Association (BSCA).

FrontStreet Coffee Brewing Parameter Suggestions:

How to Brew Brazil Coffee [Fazenda Pântano] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of Fazenda Pântano coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 6A (standard sieve pass rate 50%), water temperature 88°C, extracted with Kono/Kalita dripper, recommended coffee-to-water ratio around 1:14.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper, start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour the second time. For the second pour, same as before, pour in clockwise circles centered on the middle of the dripper. The water stream should not hit the area where coffee powder connects with the filter paper to avoid channeling effect.

When pouring coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g, completing the brewing process.

Japanese-style Ice Pour-over [Fazenda Pântano]

FrontStreet Coffee ice pour-over [Fazenda Pântano] reference:

Brazil coffee [Fazenda Pântano], medium-dark roast, BG grinder setting 5R (standard sieve pass rate 60%)

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

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Used a relatively fine but high water column for pouring, forcefully stirring and impacting to make the coffee powder fully tumble, but note that the liquid level should not be too high and should not hit the edge filter paper.

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

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