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Flavor Description of Lambary Estate Coffee from Southern Minas Region, Brazil | Hand Pour Brazil Minas Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style) Brazil Southern Minas Region | Lambary Estate | Sun-dried Bourbon, Catuai, Acaia flavor? Brazil is currently the world's largest coffee producer with a total output of 48.095 billion bags, exceeding 1/3 of the global production! Brazilian Specialty Coffee Association (BSCA

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

Brazil South Minas Region | Fazenda Lambari | Natural Bourbon, Catuai, Acaia Flavor Profile?

Brazil is currently the world's largest coffee producer, with a total output of 48.095 million bags, accounting for over one-third of global production! The Brazil Specialty Coffee Association (BSCA) is dedicated to improving the quality of Brazilian coffee. Internationally, it helps promote Brazil's excellent coffee and assists Brazilian coffee farmers in meeting the quality standards required by the specialty coffee market. Domestically, it helps farmers continuously improve their agricultural practices and ensures better social welfare.

Coffee was first introduced to Brazil in the early 18th century. Currently, 2 million hectares of land are used for coffee cultivation. The main growing regions include Sul de Minas (South Minas), Matas de Minas (Southeastern Minas Forest Area), Cerrado, Chapadas de Minas (North-Central Minas Highlands), Mogiana, Paraná Province, and Bahia Province. There are both traditional varieties and cultivars, such as Bourbon, Mondo Novo, Icatú, Catuai, Iapar, and cultivated Catuai. These beans were previously processed using the washed method, but increasingly more coffee is being processed using natural drying and semi-washed methods, all aiming to showcase the diverse characteristics of different beans. Larger estates typically use each processing method. Harvest times vary across different regions of Brazil, with coffee beans from Brazil typically shipping between October and April of the following year.

Property Characteristics

Farm Name: Fazenda Lambari

Farmer: Rebetez and Mariani Family

City: Poços de Caldas

Region: Sul de Minas Gerais (South Minas)

Country: Brazil

Farm Size: 600 hectares

Coffee Growing Area: 500 hectares

Altitude: 1,000 meters

Annual Precipitation: 2,000 millimeters

Annual Production: 160 bags of green coffee beans

Certification: BSCA (Brazil Specialty Coffee Association)

Coffee Characteristics

Variety: Bourbon, Catuai, Acaiá

Processing System: Natural

Appearance: 16-17 screen

Top Jury Descriptions: Cupping roast level at 60 seconds after first crack begins (Cinnamon roast)

Aroma/Flavor: Raisin, banana, apple, peach, strawberry, cherry blossom, cocoa, caramel, peanut butter, chocolate, honey

Acidity Complexity: Gentle fruit acidity, citrus acidity, red plum, mint acidity, tropical fruit acidity, smooth and elegant, rustic country flavor

Complexity and Other: Single sweet sensation, low complexity, excellent smooth and creamy texture, finish with fruit sweetness and cool mint that lasts for some time

Overall Style Characteristics: Medium intensity, sweet, clean. Fazenda Lambari features the most remarkable Acaiá variety, a unique emerging cultivar specific to South Minas. It's a very rare and distinctive variety. I particularly enjoy its fresh fruit front-end and cherry blossom aroma at the finish. These are excellent beans from the latest production in October 2011.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee. First infusion with 25g water for a 25-second bloom. Second infusion to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can extend the extraction time for natural processed coffee.