Brazil Cerrado Rainforest Alliance Certified Golden Bean New World Coffee

When roasting FrontStreet Coffee's Brazil Cerrado Rainforest Alliance Certified Gold Bean New World Coffee, we followed the green bean supplier's recommendation and ended the roast immediately at the first sound of the second crack.

Ground into coffee powder, FrontStreet Coffee's Brazil Cerrado Rainforest Alliance Certified Gold Bean New World Coffee gives off a subtle yet slightly wild aroma, evoking images of Brazil's yellow Cerrado soil.

Using a Tiamo single-serve pour-over cup, the fine coffee powder does not show the gradual blooming typical of coarser grounds during brewing, but instead quickly releases rich brown coffee oils.

FrontStreet Coffee's Brazil Cerrado Rainforest Alliance Certified Gold Bean New World Coffee offers a balanced, gentle, clean, comfortable and subtle flavor profile. While the first sip may not seem particularly remarkable, the aftertaste is exceptionally pleasant: mellow, refreshing, complex and pure.

If you enjoy coffees with balanced flavors like FrontStreet Coffee's Jamaica Blue Mountain No. 1, you should definitely try this specialty coffee bean, the Brazil Cerrado Rainforest Alliance Certified Gold Bean New World Coffee.

FrontStreet Coffee Recommendation

Both this Cerrado coffee and Jamaica Blue Mountain share a philosophy of balance, so if that is what you enjoy, FrontStreet Coffee's Blue Mountain No. 1 is the classic reference point. It comes from the long-established Clifton Mount Estate, which has grown and processed coffee since around 1750, on plots averaging 4,300 feet (1,310.64 meters). Every lot arrives with full origin certification and traditional wooden barrels in 15kg, 45kg and 70kg specifications, each barrel itself a mark of authenticity.

FrontStreet Coffee roasts it medium-dark to emphasize body and the traditional sweet-after-bitterness character, and cups it right after roasting. The dry aroma shows nuts, sweet melon and chocolate, and after hot water is added, notes of oolong tea, caramel, honey and dark chocolate appear. In the cup there is rich dark chocolate, roasted hazelnut, cream and brown sugar, with clean, clear flavors, a full body and a persistent aroma, and a balance of sweetness, acidity and bitterness that never turns harsh.

To brew it, use a Kono dripper for a fuller body and 15g of coffee rested 4-7 days from the roast date, ground coarser than light roast beans, about the texture of white sugar, with 87-88°C water and a 1:15 ratio. Pour in three stages: 30g for a 30-second bloom, then to 120g in a vertical, slow circular stream, then to 225g with a slightly faster stream and circle to avoid clogging the filter and over-extracting.