The Story of Brazilian Cerrado Bourbon Coffee Beans: Flavor Profile, Taste Characteristics, and Basic Features of Red Bourbon Coffee Beans

Those who regularly drink coffee must have heard about the surge in coffee bean prices caused by unexpected severe cold weather in Brazil. This demonstrates Brazil's significant position as the world's major coffee-producing region.

Today, we'll focus on coffee beans from the Cerrado region. Cerrado Mineiro, located in the northwestern part of Minas Gerais state in Brazil, is a locally recognized high-quality coffee-producing area and the first protected region in Brazil. Coffee grows in the fertile soil that locals call "red earth." Combined with the region's humid, hot summers and dry, comfortable winters, it's extremely suitable for coffee cultivation.

Brazil Black Diamond Coffee Beans

The beans used in Brazil Black Diamond are a rare variety called "Acaia," made from 50% Bourbon Whiskey and 50% Typica, which can produce large, high-quality fruits. The region has recently begun appearing in the Cup of Excellence (COE) competition. These beans brew balanced, smooth coffee with medium body, featuring sweet cocoa and fruit flavors with a smooth nutty taste. High-quality Cerrado coffee contains nutty aromas. Rich in nuts and almonds, with sweetness accompanied by the natural sweetness of fruits, the aroma is gentle and pleasant. The mouthfeel is extremely smooth with no acidity and a long aftertaste.

The Cerrado Mineiro Region

The Cerrado Mineiro region is located in the northwestern part of Minas Gerais State, Brazil. It is recognized as a high-quality coffee production area and the first region in Brazil to receive government protection as a Protected Geographical Indication. The region's climate characteristics are very suitable for coffee growth, with distinct seasons - humid and hot summers that transition to dry and comfortable winters. Many coffee plantations are situated at altitudes between 800 to 1,300 meters, known for stable production and excellent quality.

FrontStreet Coffee's Brazilian Red Bourbon

FrontStreet Coffee's coffee comes from the Cerrado region of Brazil and is of the ancient Red Bourbon variety. In 1859, Bourbon seeds arrived in Brazil. The Brazilian central government had heard that coffee grown on Réunion Island (then called Bourbon) had higher yields and quality than the Typica variety, so they sent it to Brazil. Now that the Yellow Bourbon variety exists, the original Bourbon is distinguished as Red Bourbon. In the 1930s, different strains of Red Bourbon were cultivated at the Campinas Agronomic Institute (IAC) in São Paulo state and distributed to farmers in 1939. Research on the success rate of different selected Red Bourbons grown in different regions under various conditions helped researchers understand the impact of environmental changes on coffee varieties.

Processing and Roasting

Using the pulped natural processing method, medium roasting brings out the aroma complexity of these coffee beans, which is not high but clean, with good body (creamy texture), low acidity, and balance. Light roasts typically exhibit nutty flavors with hints of caramel or even malt notes, but when roasted darker, they develop more chocolatey notes.

Brewing Recommendations

FrontStreet Coffee recommends brewing with fifteen grams of coffee, using a 1:15 water ratio, completing the extraction within two minutes. For coffees with higher body like this, FrontStreet Coffee typically uses a Kono dripper. The slower water flow rate extends the contact time between water and coffee grounds, thereby enhancing its richness. We recommend trying this at home!

Important Notice :

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