How to Grind Brazilian Sitio São Joao Estate Yellow Bourbon Beans for Pour-Over Coffee_Expert Tips for Brewing Yellow Bourbon

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Serra Do Cerrado/Sacred Tree Estate - Brazil's COE Third-Place Winner

Serra Do Cerrado/Sacred Tree Estate is located in the southern mountainous region of Minas Gerais State, at an altitude of approximately 1,200 meters, with an average annual temperature of 19°C (66°F) and average annual rainfall of 1,600 millimeters. The excellent geographical location and superior climate conditions have created a unique terroir where high-quality specialty coffee is cultivated. The farm itself has 300 hectares of tropical rainforest protection area, with the most prominent symbol being the Sacred Tree Cariniana legalis, which stands over forty meters tall. According to the owner's rough estimate, it has been growing here for over 1,500 years.

The owner of Serra Do Cerrado/Sacred Tree Estate is José Renato Gonçalves Dias. According to the owner, agricultural production has continued here since 1948 to this day; the farm itself only uses organic fertilizers to provide plant nutrition to maintain the vitality of the land. The estate has about 160 permanent employees, providing good and sustainable living environments within the property, including comprehensive health and medical plans. Workers are also trained for professional development, and there is a school on-site to ensure their children have access to quality education.

The coffee from Serra Do Cerrado/Sacred Tree Estate is completely different from typical large Brazilian coffee estates, as it doesn't use machines to replace human labor. From the harvesting of coffee berries to post-processing, everything is done entirely by hand. The harvest workers on the estate only pick fully ripe coffee cherries, which are then sent to depulping machines for fruit removal or directly spread out in courtyards for sun-drying. After processing is complete, the green coffee beans are placed in jute bags until the average moisture content drops to 11%, then transferred to wooden warehouses to rest for 30 days before export. Finally, each batch of coffee undergoes precise screening through density and electronic color sorters before completing the entire production process. Additionally, Serra Do Cerrado/Sacred Tree Estate has obtained ISO 9001/2002 Quality Management System certification, which demonstrates that the estate can precisely control the production quality and yield of green coffee beans. Each production batch has its own documentation and complete historical records, allowing the owner to trace production processes for quality control. The estate has also obtained UTZ sustainable management certification and is a member of BSCA (Brazil Specialty Coffee Association).

Among José Renato Gonçalves Dias's two estates, besides this exceptional terroir of Serra Do Cerrado/Sacred Tree Estate, there is another very famous sister estate: the globally renowned Brazil COE champion estate, Fazenda Rainha. Over the years, both estates have won numerous awards in the Cup of Excellence (COE), captivating coffee enthusiasts worldwide.

FrontStreet Coffee Brewing Parameter Recommendations

How to Brew Brazilian Coffee - Serra Do Cerrado Estate Yellow Bourbon?

FrontStreet Coffee Hand Brew Reference:

Weigh 15g of Serra Do Cerrado Estate Yellow Bourbon coffee powder and grind it to medium coarseness. 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 cup for extraction, recommended coffee-to-water ratio of approximately 1:14.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins, pouring to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. During the second pour, continue pouring in clockwise circles centered on the middle of the filter cup, ensuring the water stream doesn't hit the area where coffee powder meets the filter paper to avoid channeling effects.

Leave a small circle when pouring to the outermost edge of the coffee powder, then gradually pour in circles toward the center. By 2 minutes and 10 seconds, you should have poured to 210g, completing the coffee brewing process.

Japanese Style Ice Pour Over - Serra Do Cerrado Estate Yellow Bourbon

FrontStreet Coffee Ice Pour Over Reference for Serra Do Cerrado Estate Yellow Bourbon:

Brazilian coffee Serra Do Cerrado Estate Yellow Bourbon, medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate).

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

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a relatively fine but high water column, stirring forcefully to ensure the coffee powder rolls completely. However, be careful not to let the liquid level get too high or hit the filter paper at the edges.

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

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