Brazilian Cerrado Coffee Beans Flavor Profile Characteristics Description Variety Processing Method Dark Roast Coffee Beans Grind Setting

With its high production volume, Brazilian coffee has maintained the top ranking in coffee exports for over a century. Most specialty coffee shops carry at least one single-origin Brazilian coffee or an espresso blend containing Brazilian coffee, demonstrating its significant impact on the entire coffee industry.

The widespread love for Brazilian coffee beans stems from their rich, full-bodied, low-acidity profile and diverse nutty flavor characteristics. These qualities make them highly suitable for various brewing methods, allowing one to directly appreciate the flavor layers of single-origin beans or serve as the main note in coffee blends.

Another reason is that Brazilian coffee beans are relatively more affordable compared to many other producing regions. The growing conditions provide a production advantage, making Brazilian coffee beans cost-effective and offering excellent value. Those new to specialty coffee or those who dislike acidity and excessive bitterness can confidently explore these beans.

Major Brazilian Arabica Coffee Producing Regions

The main Brazilian coffee producing regions include: Minas Gerais, São Paulo, Bahia, and Espírito Santo. These four areas account for 90% of the country's total coffee exports.

Currently, the specialty Brazilian coffee beans in the domestic market primarily come from Mogiana in São Paulo, Cerrado in Minas Gerais, and South Minas. These three regions have relatively high altitudes within Brazil, and high altitude is an essential condition for producing delicious Arabica coffee beans.

FrontStreet Coffee currently offers two specialty Brazilian coffee beans: one is a Yellow Bourbon variety from Queen's Manor in Mogiana, São Paulo; the other is a Red Bourbon variety from Cerrado in Minas Gerais.

What's the Difference Between Red Bourbon and Yellow Bourbon?

Both varieties belong to the Bourbon species, which naturally evolved from the Typica variety. They are characterized by round, short beans with a substantial body. Typical Bourbon coffee primarily starts with green fruits that mature into bright red fruits, which is what we know as "Red Bourbon." Through cupping comparisons, FrontStreet Coffee has found that Red Bourbon coffee beans offer a smooth mouthfeel and distinctly sweet flavor characteristics.

Yellow Bourbon, on the other hand, is a unique Bourbon variety found exclusively in São Paulo state, Brazil. Its main distinction is that the fruits don't turn red when ripe but instead display an orange-yellow color, hence the name "Yellow Bourbon." When Yellow Bourbon is grown in high-altitude regions, it exhibits exceptional flavor performance. Through cupping comparisons, FrontStreet Coffee has discovered that Yellow Bourbon coffee beans have balanced and gentle acidity, subtle and clean bitterness, creating an overall bright and refreshing profile.

Brazilian Coffee Bean Processing Methods

To reduce the likelihood of mold growth and earthy flavors during the sun-drying process, the Brazilian Coffee Association developed the Pulped Natural method in the 1990s to shorten processing time. Both methods are similar in approach, with the difference being whether water is used to assist in processing. The Pulped Natural method significantly reduces the challenges of quality control, successfully lowers defects, creates neat and attractive appearance, and enhances sweetness.

The Pulped Natural processing occurs in two stages: first, sun-drying reduces the moisture content to 20-25%, then the beans are placed in drying machines to bring the moisture content down to 10-14%, completing the drying process.

Flavor Characteristics of Brazilian Coffee Beans

Compared to other Central and South American countries, Brazil has lower altitudes, flatter and more monotonous terrain, and lacks microclimates. Therefore, even when coffee beans are grown in Brazil's high-altitude regions, the lack of significant temperature differences between day and night slows coffee growth. Additionally, the soil doesn't provide abundant nutrients to the coffee tree roots, resulting in fewer bright and complex coffee flavors.

Through cupping Brazilian coffee beans from different regions, FrontStreet Coffee has determined that Brazilian coffee beans feature low acidity, moderate nutty flavors, chocolate-like sweetness, and a rich, full-bodied mouthfeel.

How to Brew Brazilian Coffee Beans for Great Taste?

To brew a delicious cup of coffee, you need to use freshly roasted coffee beans. FrontStreet Coffee ships all coffee beans within 5 days of roasting to ensure freshness, allowing customers to better appreciate the charm of the flavor layers in coffee.

To highlight the low-acidity, rich characteristics of Brazilian coffee beans, FrontStreet Coffee roasts them to a medium-dark level, stopping just before the second crack. The longer the roasting time, the more porous the coffee bean structure becomes, and the faster the release of coffee compounds. Therefore, FrontStreet Coffee recommends using a coarser grind and not overly hot water when brewing Brazilian coffee beans to reduce extraction in the later stages and minimize bitterness.

The longer the roasting time, the more porous the coffee bean structure becomes, and the faster the release of coffee compounds. Therefore, FrontStreet Coffee recommends using a coarser grind and not overly hot water when brewing Mandheling coffee beans to reduce extraction in the later stages and minimize bitterness.

For coffee served at FrontStreet Coffee shops, the following drip extraction parameters are used: Filter cone: KONO, Coffee dose: 15g, Water-to-coffee ratio: 1:15, Grind size: 70% pass-through rate on China standard #20 sieve, Water temperature: 88°C.

The extraction technique is as follows: First, pour 30g of water for the bloom, with a bloom time of 30 seconds. Second, pour water to about 125g, then wait for the coffee liquid to drop. When it drops to about halfway, pour the final amount of water to reach 225g. End the extraction after all the coffee has dripped through. The total extraction time is typically around 2 minutes and 10 seconds.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473