South Minas Gerais Specialty Coffee Region — Flavor Profile of Semi-Washed Brazil Red Bourbon Coffee Beans

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FrontStreet Coffee Brazilian Red Bourbon

FrontStreet Coffee's Brazilian coffee has long been beloved by coffee enthusiasts for its rich, low-acidity profile and nutty cocoa aroma. Among FrontStreet Coffee's daily bean series, there is a FrontStreet Coffee Brazilian Red Bourbon coffee bean with distinct chocolate and nutty flavors, offering a rich and smooth character that makes it the perfect choice for those who prefer low-acidity coffee. FrontStreet Coffee not only includes Brazil in its daily bean series but also features FrontStreet Coffee Brazilian coffee beans in its seasonal drip coffee bag series, demonstrating Brazil's indispensable role as a coffee-producing nation in classic coffee flavors.

Impact of COVID-19 on Brazilian Coffee

Brazilian coffee bean consumption maintains an annual growth rate of about 5%. Per capita coffee consumption has already surpassed that of the United States, making it the world's largest coffee-consuming country. With the highest production globally, any impact on the country's coffee production directly affects global coffee market fluctuations.

According to the latest news from Coffee Finance Network and Bloomberg reports, Brazilian domestic coffee warehouses are almost overflowing with coffee beans, operating at unprecedented overload levels. Trucks loaded with coffee beans from producing regions need to queue for days at warehouse entrances before unloading. Due to current high spot prices, coffee farmers have already sold a large portion of this year's coffee production (estimated selling ratio of 60%, higher than the usual 40%+), while on the other hand, reduced demand and supply chain disruptions caused by the COVID-19 pandemic have resulted in large quantities of coffee beans remaining in warehouses. A local agricultural consulting firm in Brazil stated that unloading requires 6-7 days, and coffee beans destined for cooperatives in southern Minas Gerais have begun being placed in outdoor silos to meet demand. Due to excessive waiting times, truck drivers need to charge double fees when transporting coffee beans.

Coffee Details

Country: Brazil

Region: South Minas

Altitude: 1000 meters

Variety: Red Bourbon

Processing: Pulped Natural

Flavor: Nuts, chocolate, cream, peanuts, caramel

Brazilian Coffee Regions

Brazil is located in the Western Hemisphere's Latin American region, situated in eastern South America on the west coast of the Atlantic Ocean. On land, it borders all countries on the South American continent except Ecuador and Chile. The vast majority of its territory lies between the equator and the Tropic of Capricorn, making it the country with the most extensive tropical range in the world. One-third of its territory has a tropical rainforest climate, while two-thirds have a tropical savanna climate. The superior tropical natural conditions are highly suitable for the growth and production of tropical economic crops like coffee.

FrontStreet Coffee's "FrontStreet Coffee Brazilian Daily Bean" comes from Minas Gerais state. The representative coffee regions in Minas Gerais include Cerrado and South Minas, both high-altitude areas. Cerrado is located in the western part of Minas Gerais, as a flat plateau with altitudes ranging from 750m to 1200m. South Minas consists of hilly terrain at altitudes of 700m to 1200m. Since 1999, among the estates that have won in Brazil's Cup of Excellence competitions, South Minas has had the highest number of winners.

Coffee Variety — Red Bourbon

Bourbon coffee was originally cultivated on Réunion Island, which was called Bourbon Island before 1789. The Bourbon variety is a sub-species resulting from a Typica mutation, belonging to the oldest existing coffee varieties along with Typica. When green fruits mature, they display a bright red color. Generally, after Red Bourbon coffee trees flower and bear fruit, the color change of coffee cherries follows this pattern: green > light yellow > light orange > mature red > darker overripe red, which is why some call it "Red Bourbon variety." In fact, Red Bourbon is what we generally refer to as the Bourbon variety. Bourbon grown at high altitudes typically has better aroma quality, with brighter acidity and even wine-like flavors. Simply put, Bourbon is a coffee tree variety belonging to the Arabica species branch, generally bearing red fruits called Red Bourbon. In addition, there are Yellow Bourbon and Orange Bourbon. Yellow Bourbon has relatively lower yields but better quality.

Coffee Bean Processing — Pulped Natural Processing

Pulped natural processing, also called honey processing, differs from traditional natural processing in that the pulp and skin of coffee cherries are removed, allowing control over the fermentation degree of mucilage-coated coffee beans. Traditional natural processing involves drying with the pulp and skin intact, making it impossible to monitor the mucilage fermentation degree. Pulped natural processing is a method between natural and washed processing, but without the "pool fermentation and clean water rinsing" steps of washed processing, instead directly placing beans in sunlight for drying. Although the methods may seem similar, without the fermentation step, the coffee bean flavor is completely different.

FrontStreet Coffee Roasting Analysis

Roaster: Yangjia 600g semi-direct flame

Brazilian coffee commonly grows at altitudes of 1000-1300 meters, resulting in relatively low density, moderate moisture content, and softer bean texture with thin thickness from the surface to the core. Therefore, it's not suitable for roasting at too high temperatures, which would create burnt bitterness. We use medium heat to introduce the beans, maintaining the heat through the dehydration stage. After first crack begins, we make fine adjustments as temperature rises to promote more complete caramelization. This FrontStreet Coffee Brazilian pulped natural coffee bean experiences slow temperature rise after first crack, allowing it to be removed just before second crack. Preheat the roaster to 200°C, open the air damper to 3, turn on the flame after 30 seconds, adjust heat to 160, keep the air damper unchanged. Temperature return point at 1'30", maintain heat. Yellowing at 5'00", grassy smell disappears, entering dehydration stage. Reduce heat to 130, open air damper to 4. At 168°C, reduce heat again to 100. Dehydration complete at 8'00", wrinkles and black markings appear on bean surface, toast smell turns to coffee aroma, signaling the prelude to first crack - pay attention to listen for first crack sounds. First crack begins at 8'50", open air damper fully to 5. Development time after first crack is 3 minutes and 10 seconds. When reaching 190°C, reduce heat to 50, reduce again to 30 at 194°C, and remove beans at approximately 200°C.

FrontStreet Coffee Brewing Recommendations for FrontStreet Coffee Brazilian Red Bourbon

Dripper: V60

Dose: 15g

Water Temperature: 90°C

Grind Size: 80% pass-through through #20 standard sieve

Water-to-Coffee Ratio: 1:15

FrontStreet Coffee uses segmented extraction, with bloom water amount being twice the coffee dose, i.e., 30g of water for 30-second bloom. After small circular pour to 125g, segment the pour. Continue pouring to 225g when water level drops and is about to expose the coffee bed. Total extraction time is 2 minutes.

FrontStreet Coffee Brazilian Red Bourbon Brewing Flavor: High sweetness, clean, smooth, low acidity, with tropical fruit aroma.

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Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473