Has Bean Coffee

Brazil: Cachoeira da Grama, Yellow Bourbon, Natural

brazil medium-dark roast natural yellow_bourbon

milk chocolatewalnutmarshmallow

At 1,250 meters — near the top of what Brazil's Vale da Grama region produces — Yellow Bourbon grows with slightly more density and acid accumulation than the same variety at Cerrado's lower elevations. The altitude explains roughly 25% of variation in extraction yield, and at 1,250m, this lot sits in the higher-density tier for Brazilian specialty coffee. Yellow Bourbon is a color mutation of Red Bourbon, ripening later and with a different sugar profile at harvest. The extended maturation gives the cherry more time to build soluble precursors before picking. Natural processing then compounds this: whole-cherry drying over weeks allows fermentation to convert fruit sugars into volatile esters and organic acids that diffuse into the bean. Medium dark roasting changes which of those compounds survive into the cup. Past the medium roast threshold, roasting chemistry shifts. Citric and malic acids — the pleasant acids that drive brightness in light and medium roasts — degrade at an accelerating rate during extended development. What remains is primarily phosphoric acid (constant across roast levels, controlled by terroir) and the quinic acid formed as chlorogenic acids break down. The flavor profile at medium dark is defined by what's built, not preserved: Maillard-derived melanoidins generate body and texture, Strecker degradation of leucine produces the dark chocolate and almond-adjacent compounds, and the fermentation esters from natural drying are partially reduced but not fully lost. The practical implication for extraction: medium dark Brazilian naturals yield fewer available solubles than lighter roasts — darker roasting destroys some soluble material — which means the extraction window is narrower. Evenness of grind matters more when the soluble ceiling is lower, since over-extracted particles reach the bitter, phenylindane-heavy tail faster.

AeroPress 83/100

Grind: 555μm Temp: 89°C Ratio: 1:12.8-1:13.8 Time: 1:00-2:00

This medium-dark Brazilian natural scores 83 on the AeroPress — a strong match where the short steep time is a natural fit for this very soluble bean. The temperature is set to 89°C, 4°C above the AeroPress baseline of 85°C. This comes from the dark-natural combination, which produces beans with high enough solubility and robust enough flavor compounds to handle — and benefit from — the extra thermal energy in the AeroPress's short steep. The additional heat helps fully express the milk chocolate and marshmallow character within the brief immersion window. The grind opens significantly to 555μm, 155 microns coarser than the AeroPress default, preventing over-extraction during even the short immersion. Keep the steep time toward 60–75 seconds with this bean — the natural process and dark roast mean flavor transfers very quickly. The paper filter cleans up the heavier oils, giving you a concentrated, chocolatey cup with walnut depth and a sweet, marshmallow-soft finish.

Troubleshooting

bitter: Grind coarser by ~22μm and drop temp by 1°C. Medium-dark Yellow Bourbon has fewer available solubles than lighter roasts; bitter dry distillates extract faster when the window is narrow. Coarser grind reduces surface area contact and slows extraction past the caramel phase.

strong: Decrease dose by 1g or increase water by 15g. At the tighter 1:12.8-1:13.8 ratio, TDS climbs quickly with this high-solubility bean. The medium-dark roast concentrates Maillard compounds, so even a small over-dose reads as heavy and dense in the cup.

Clever Dripper 83/100

Grind: 685μm Temp: 89°C Ratio: 1:15.8-1:16.8 Time: 3:00-4:00

Scoring 83, the Clever Dripper is a strong match for this medium-dark Brazilian natural coffee, and its steeping control is a real advantage here. The temperature drops to 89°C, 5 degrees below default, because the medium-dark roast and natural processing create a bean that gives up flavor quickly — too much heat in a full-immersion brew would push straight into bitterness. The grind opens to 685μm, a dramatic 155 microns above standard, slowing the extraction rate enough that the 3:00–4:00 steep window stays in the sweet spot. Start tasting at 2:30 — with this level of solubility, you may find the cup is already where you want it. The Clever's paper filter strips the heavier natural-process oils, which cleans up the body and lets the milk chocolate, walnut, and marshmallow come through as distinct, well-defined flavors rather than a muddied sweetness.

Troubleshooting

bitter: Grind coarser by ~22μm and drop temp by 1°C. Clever Dripper's immersion means all grounds extract for the full contact time — there is no early-draining bypass. With medium-dark Yellow Bourbon, bitter compounds accumulate at the end of the immersion window. Shorten steep time first, then adjust grind.

strong: Decrease dose by 1g or increase water by 15g. At 89°C and 685μm, the Clever Dripper extracts efficiently from this high-solubility bean. Immersion methods concentrate dissolved solids more predictably than pour-overs — a 1g dose overage will read clearly in the cup.

Kalita Wave 185 79/100

Grind: 685μm Temp: 89°C Ratio: 1:16.8-1:17.8 Time: 3:00-4:00

The Kalita Wave scores 79 with this medium-dark Brazilian natural — the highest pour-over match for this bean, and that's no accident. The Wave's flat bed and restricted flow rate provide the gentle, even extraction this highly soluble coffee needs. The temperature drops to 89°C, 5 degrees below default, and the grind opens to 685μm, 155 microns coarser than standard. That significant coarsening accounts for the medium-dark roast's porosity and the natural process's tendency to release sugars and fruit compounds rapidly. The Wave's forgiving geometry means even if your pour technique varies, the flat bed self-levels and extracts more evenly than a cone. The slightly tighter ratio of 1:16.8–1:17.8 keeps the cup from thinning. This is where you'll find the most balanced expression of the milk chocolate, walnut, and marshmallow — sweet, nutty, and approachable.

Troubleshooting

bitter: Grind coarser by ~22μm and drop temp by 1°C. Kalita's flat bed extracts more evenly than conical drippers, but that evenness can work against you with dark naturals — it reaches the bitter dry distillate zone uniformly across the entire bed. Coarser grind gives you a cleaner stopping point.

strong: Decrease dose by 1g or increase water by 15g. The 1:16.8-1:17.8 ratio is already tightened from default for this medium-dark roast. At high solubility, a slight dose increase compounds quickly into over-strength. Adjust water first before touching the dose.

Espresso 77/100

Grind: 405μm Temp: 89°C Ratio: 1:1.3-1:2.3 Time: 0:22-0:28

This medium-dark Brazilian natural scores 77 as espresso — a decent match that produces a classic, crowd-pleasing shot when dialed in. The temperature drops to 89°C, 4 degrees below the espresso default, and the grind opens dramatically to 405μm, 155 microns coarser than standard. That's a huge shift that reflects the combined solubility of the medium-dark roast and natural processing — under 9 bars of pressure, this bean extracts so efficiently that a standard grind would produce an intensely bitter, over-extracted shot. The shorter ratio of 1:1.3–1:2.3 and faster 22–28 second extraction window match the grind. Pull this as a ristretto at around 1:1.5 for maximum sweetness — expect a thick, syrupy shot dominated by milk chocolate and walnut, with the marshmallow softness smoothing the finish. This is an excellent choice for milk-based drinks.

Troubleshooting

bitter: Grind coarser by ~10μm and drop temp by 1°C. Espresso pressure amplifies bitter compounds from medium-dark roasts. The fine grind increment for espresso adjustments is smaller than pour-over — at 405μm, a 10μm shift significantly changes puck resistance and flow. Adjust in small steps.

strong: Decrease dose by 1g or increase output water by 15g (lengthen the ratio). This Yellow Bourbon natural extracts at high solubility; at 9 bar, concentration builds quickly. The 1:1.3-2.3 output range gives room to dial — pull toward the longer end before adjusting dose.

Cold Brew 74/100

Grind: 1055μm Temp: 4°C Ratio: 1:6.8-1:7.8 Time: 720:00-1080:00

This medium-dark Brazilian Yellow Bourbon natural scores 74/100 as cold brew — a dependable match. The recipe uses cold-water immersion at 2–6°C with a coarse 1,055μm grind, a 1:6.8–1:7.8 concentrate ratio, and a 12–18 hour steep. The grind is set well above the standard because medium-dark roasting and natural processing both increase this bean's solubility — the porous structure and sugar-loaded bean structure dissolve readily, so the coarser grind prevents over-extraction during the long immersion. Over 12–18 hours at refrigerator temperature, the milk chocolate sweetness and walnut depth emerge as the dominant flavors, with the marshmallow note translating into a creamy, soft mouthfeel. Cold immersion suppresses harsher roast compounds while emphasizing sugars and body — this bean plays directly to those strengths. Dilute to taste over ice.

Troubleshooting

strong: Decrease dose by 1g or increase water by 15g. Cold brew concentrates at 3-5% TDS before dilution; this medium-dark bean's high solubility and long steep time push concentration higher than expected. Dilute 1:1 with cold water after brewing if the ratio adjustment alone isn't enough.

bitter: Grind coarser by ~22μm. Cold water suppresses quinic acid formation, but overlong steep times at fine-ish grinds still accumulate bitter compounds from this medium-dark bean. Research shows 14 hours beats 22 hours for sweetness and fruit — don't extend the steep window unnecessarily.

flat: Grind finer by ~22μm and check water mineral content. Flat cold brew from a medium-dark natural usually means underextraction, not over-resting. Soft water fails to extract this bean's Maillard compounds efficiently. Target 50-150 ppm total dissolved solids in your brewing water.

Chemex 6-Cup 69/100

Grind: 705μm Temp: 89°C Ratio: 1:15.8-1:16.8 Time: 3:30-4:30

This medium-dark Brazilian natural scores 69 on the Chemex — a moderate match where the thick paper filter is both a benefit and a constraint. The temperature drops significantly to 89°C, 5 degrees below default, because the medium-dark roast and natural processing together create an extremely soluble bean. The grind opens dramatically to 705μm, 155 microns coarser than the Chemex standard — this is the key adjustment. The dark roast's increased porosity and the natural process's fruit character mean the grounds release flavor very quickly, so you need a much coarser grind to slow extraction enough to avoid bitterness. The Chemex's thick filter strips the heavier oils that natural processing produces, which is actually beneficial here — it cleans up what could otherwise be a muddy cup, letting the milk chocolate and walnut character come through with clarity and the marshmallow sweetness finish clean.

Troubleshooting

bitter: Grind coarser by ~22μm and drop temp by 1°C. Chemex's thick filter slows flow, increasing contact time. With medium-dark Brazilian natural, longer dwell time pulls bitter quinic acid and dry distillates. Coarser grind accelerates drawdown and reduces extraction into the bitter tail.

strong: Decrease dose by 1g or increase water by 15g. The tighter ratio used to compensate for Chemex's heavy filtration can tip into over-strength if your dose is slightly high. This Yellow Bourbon's high solubility means strength climbs quickly even at coarser settings.

Hario V60-02 69/100

Grind: 655μm Temp: 89°C Ratio: 1:15.8-1:16.8 Time: 2:30-3:30

Scoring 69 on the V60, this medium-dark Brazilian natural presents a real dialing challenge — the V60's fast draw-down combined with the bean's high solubility means precision matters. The temperature drops to 89°C, 5 degrees below default, and the grind opens substantially to 655μm, a full 155 microns coarser than standard. This dramatic coarsening is necessary because the medium-dark roast's porosity and the natural process's elevated sweetness make this bean extract very quickly. At the V60's default grind, you'd blow past optimal extraction into harsh, ashy territory. Pour slowly and avoid aggressive agitation — let the water do the work. The paper filter helps by stripping the heavier oils from the natural process, pushing the cup toward clarity. Expect rich milk chocolate and walnut as the dominant notes, with the marshmallow sweetness rounding out the body.

Troubleshooting

bitter: Grind coarser by ~22μm and drop temp by 1°C. V60's faster drain can create uneven extraction with medium-dark beans — coarse channels drain first while dense areas over-extract. Slurry swirls after pours help level the bed and limit over-extraction in any one area.

strong: Decrease dose by 1g or increase water by 15g. At 89°C with a tighter-than-default ratio, this high-solubility Yellow Bourbon will push TDS high quickly. Pour consistently to avoid channeling, which can create localized over-extraction and spike perceived strength.

Moka Pot 67/100

Grind: 505μm Temp: 89°C Ratio: 1:9.8-1:10.8 Time: 4:00-5:00

Scoring 67, the Moka pot is a challenging match for this medium-dark Brazilian natural. The primary concern is over-extraction — the Moka pot runs hot and applies pressure to a bean that already releases flavor compounds very quickly. The temperature drops significantly to 89°C, 11 degrees below the Moka pot's near-boiling default, which means you need to use pre-heated water (not cold), keep the flame as low as possible, and pull the pot off heat the instant the stream lightens. The grind opens to 505μm, 155 microns above standard, slowing the extraction during the pressurized pass. The metal mesh filter will let the natural process's heavier oils through, adding substantial body. When executed carefully, you'll get a thick, intense cup with concentrated chocolate and walnut and a sweet marshmallow finish — but the margin for error is narrow with this brewer-and-bean combination.

Troubleshooting

strong: Decrease dose by 1g or increase water by 15g. Moka pot concentrates at approximately 3-6% TDS — already espresso-adjacent. This medium-dark Yellow Bourbon natural's high solubility pushes TDS higher than most beans at the same dose. Always use pre-boiled water to prevent prolonged heat exposure of the grounds.

bitter: Grind coarser by ~22μm and drop temp by 1°C. Moka pot pressure extraction pulls bitter dry distillates efficiently from medium-dark beans. The metal filter passes the oils from natural processing alongside the bitter compounds. Use pre-boiled water, medium-low heat, and remove from heat when sputtering begins.

French Press 66/100

Grind: 1155μm Temp: 89°C Ratio: 1:14.8-1:15.8 Time: 4:00-8:00

The French press scores 66 with this medium-dark Brazilian natural — the lowest pour-over match, reflecting the risk of combining a full-immersion brewer with a very soluble bean. The temperature drops to 89°C, 7 degrees below default, which is the most significant temperature reduction here, necessary because the long 4:00–8:00 steep gives this highly soluble bean ample time to over-extract. The grind opens to 1155μm, 155 microns above the already-coarse French press standard, further slowing extraction. The tighter ratio of 1:14.8–1:15.8 keeps concentration up. The metal mesh filter passes all the natural-process oils through, creating a full, heavy body that can border on muddy if the steep runs too long — aim for 4:00, not 8:00, with this bean. When controlled well, you get a thick, chocolatey cup with rich walnut character and a pillowy marshmallow sweetness. Press and pour promptly to halt extraction.

Troubleshooting

strong: Decrease dose by 1g or increase water by 15g. French Press immersion at the 1:14.8-1:15.8 ratio extracts efficiently from this high-solubility medium-dark bean. The metal filter passes all dissolved solids; there is no paper to attenuate strength, so over-dose impacts TDS directly.

bitter: Grind coarser by ~22μm and drop temp by 1°C. Metal mesh passes bitter quinic acid and dry distillates freely alongside oils. With a medium-dark natural, extended steep time at fine-ish settings extracts the post-caramelization compounds that add harshness. Also try pressing at 4 minutes and waiting before serving.