Brazil Minas Gerais Jatobá Farm Semi-Sun Processed Coffee Beans Flavor Characteristics

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Brazilian Coffee: Cherry Wood Farm

When it comes to coffee origins, Brazil in South America often comes to mind first, as it is the world's largest coffee producer. Brazilian coffee comes in many varieties, with the vast majority being unwashed and sun-dried. They are classified according to their producing states and shipping ports. Brazil has 21 states, with 17 producing coffee, but four states account for 98% of the total national production.

Brazilian coffee features relatively low acidity, complemented by its sweet and bitter notes. It enters the mouth extremely smoothly, carrying a delicate grassy aroma. With its light fragrance and slight bitterness, it is sweet, smooth, and pleasant, leaving a refreshing and satisfying aftertaste.

Coffee Details

Country: Brazil

Region: Minas Gerais State

Area: São João do Manhuacu City

Farm: Cherry Wood Farm

Green Bean Processing: Semi-dry processing

Varieties: Catuai and Mundo Novo

Certification: Conventional

Altitude: 900-1300 meters

Packaging: Grain Pro vacuum packaging

Harvest Time: June - September

Cherry Wood Farm

FrontStreet Coffee would like to share with you Brazil's Cherry Wood Farm, which belongs to the Dutra Farm Group. The entire group consists of five farms: Cherry Wood, Água Limpa, Olhos d'Água, Pedra Bonita, and Santa Helena de Caputira. This batch of coffee is composed of two varieties: Catuai and Mundo Novo. All coffee beans are 100% hand-harvested, with approximately 60% of the green beans undergoing natural processing and 40% undergoing semi-dry processing. After processing, the coffee fruit skins are placed in animal enclosures and later used as fertilizer. Spring water and rainwater are carefully stored in appropriate tanks to prevent contamination of the water source used for washing green beans.

Award Records

Dutra Farm has won numerous awards in recent years. In 2000 and 2006, Dutra Farm reached the finals of the Illycafe competition and has won multiple awards in the Specialty Coffee Association of Brazil's specialty coffee competitions.

Semi-dry Processing

Perhaps some of you are wondering, what exactly is semi-dry processing? FrontStreet Coffee is here to explain! Semi-dry processing is a method between natural and washed processing, which can be divided into two categories: pulped natural and honey processing. Both processing methods are fundamentally similar - they first remove the outer skin of the coffee cherry like washed processing, but skip the "fermentation in water tanks, fresh water rinsing" process of washed processing, going directly to sun drying. Although the methods appear similar, an important difference creates two very different flavors, making them worth explaining separately.

This processing method uses much less water than washed processing, with some steps similar to washed processing (removing fruit skin and pulp) and others similar to natural processing (no water tank fermentation), so it is also known as semi-washed processing.

FrontStreet Coffee's Pour-over Method for Brazilian Coffee

Since Brazilian coffee has relatively balanced flavors, mainly featuring chocolate, nuts, and caramel notes, FrontStreet Coffee recommends using the volcano pour-over method to highlight its characteristics!

Volcano Pour-over

The volcano pour-over technique originates from Japan and is more suitable for dark-roasted coffee beans. It utilizes the carbon dioxide contained in the beans, and through multiple steaming processes, the coffee grounds puff up like a volcanic eruption. Dark-roasted beans are more suitable because they contain more carbon dioxide.

Volcano pour-over mostly uses flannel and V60. Because the middle layer of grounds is thick, it mainly focuses on pouring water in the center in an area about the size of a one-yuan coin. The key to the first half of volcano pour-over is to fully extract without disturbing the grounds layer. The second half involves even water pouring to prevent over-extraction in the center, serving as a dilution.

For FrontStreet Coffee's volcano pour-over of Brazilian coffee, we recommend: 18g of coffee, 90°C water temperature, 1:15 coffee-to-water ratio, Fuji grinder setting 4.5, V60 dripper. First pour 30g of water for 28s bloom, continuous pouring in the middle until reaching 300g, avoiding the tail section. Extraction time: 2:20s-2:30s.

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