How does coffee process shape Queen's Farm flavor?
Fazenda Rainha, also called Queen's Farm, grows Yellow Bourbon in the Alta Mogiana highlands of São Paulo state at 1,200 to 1,400 meters. The estate uses pulped natural processing, which keeps the bean sweet and clean while adding a brighter citric edge, sugarcane sweetness, and a smooth, black-tea-like mouthfeel.
The Carvalho Dias family estate is over 116 years old, with rainfall above 1,800 mm and an average temperature near 19°C, so fruit ripens slowly and develops density. That green coffee bean quality, plus hand picking and pulped natural handling, supports a long record of COE competition wins for this Brazilian specialty coffee.
In the landscape of Brazilian specialty coffee, Fazenda Rainha, with its century-old Bourbon heritage and exceptional green bean quality, has become a perennial winner in COE competitions. Situated in the Alta Mogiana highlands of São Paulo state, this estate centers on the Yellow Bourbon variety and employs meticulous pulped natural processing to deliver citric acidity, sugarcane sweetness, and a smooth, black-tea-like mouthfeel. This article systematically outlines Fazenda Rainha's flavor characteristics, pulped natural processing workflow, award history over the years, and product information related to Front Street Coffee, helping coffee enthusiasts gain a comprehensive understanding of this Brazilian specialty bean's unique value.
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Yellow Bourbon beans are sweet and clean by nature; using the pulped natural method (or semi-washed) gives the acidity a slightly brighter edge while retaining tropical fruit aromas. The overflowing fragrance during brewing is especially delightful.
Fazenda Rainha belongs to the Carvalho Dias family and is over 116 years old. Located in the highlands of São Paulo state near the Minas border, at altitudes of 1,200 to 1,400 meters, with abundant annual rainfall exceeding 1,800 mm yet without disastrous downpours, and an average annual temperature of only 19°C, the fruit grows somewhat slowly but has sufficient density. Though yields are lower, the aroma and flavor are unmatched by ordinary Brazilian highland beans. The estate focuses on Bourbon varieties, including Bourbon trees over 110 years old……Beyond cultivating Bourbon, the estate's meticulous and dedicated processing method is another key to its outstanding quality:
Front Street Brazil Fazenda Rainha Pulped Natural Yellow Bourbon
[Country] Brazil Region: Alta Mogiana (Fazenda Rainha)
[Estate Name] Fazenda Rainha
[Owner] Regina Helena Mello de Carvalho Dias, belonging to the Carvalho Dias family
[Variety] Yellow Bourbon
[Processing Method] Hand-picked, then pulped natural processed
[Harvest Period] The latest harvest arriving in May 2006
Front Street Alta Mogiana (Fazenda Rainha) Coffee Bean Detailed Guide
[Origin] Fazenda Rainha, Brazil (Alta Mogiana) region.
[Variety] Yellow Bourbon
Related trivia:
The Cup of Excellence (COE) program and trademark are currently owned and managed by the Alliance for Coffee Excellence (ACE), a non-profit organization based in the United States. Each year, ACE collaborates with host countries of the Cup of Excellence (cupping competition) to complete the cupping screening and online auction of specialty coffees. It also advises and promotes anything related to improving coffee quality, with the goal of selecting exemplary specialty coffees in host countries and sharing experiences for the industry to learn from.
[Flavor] The beans are sweet and clean by nature; using pulped natural processing gives the acidity a slightly brighter edge while combining beautifully with sweetness. Some even have tropical fruit aromas, and the overflowing fragrance during brewing is especially delightful. Delicate citric acidity, fresh sugarcane juice sweetness, black tea, and a smooth, refined mouthfeel.
Pour-over Front Street Brazil Fazenda Rainha. 15g coffee, medium grind (Fuji Ghost Teeth burr at setting 4), V60 dripper, 88-89°C water temperature. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait for the water level in the coffee bed to drop halfway before pouring again, slowly pouring until reaching 225g total. Discard the final drips. Water-to-coffee ratio 1:15, extraction time 2:00.
Fazenda Rainha (Queen Farm) is located in the Alta Mogiana region of São Paulo state, north of São Paulo city. This estate is highly renowned in Brazil and is owned by the Carvalho Dias family. The Carvalho Dias family owns 4 major estates that have won awards every year since the first Brazilian COE competition in 1999, winning more than 12 times over 7 years. In 2004, they even swept the champion, 9th place, 11th place, and more. Countless estates of all sizes in Brazil have hoped for years to place in the awards but found it difficult, yet this family's 4 major estates have taken home multiple awards year after year. Fazenda Rainha enjoys a brilliant record: 2000 runner-up, 2001 third place, 2005 29th place. To date, Fazenda Rainha has won awards 3 times. Yellow Bourbon beans are sweet and clean by nature; using the natural method (or pulped natural) gives it slightly less acidity while combining well with sweetness, with tropical fruit aromas.
Estate Introduction:
This Fazenda Rainha is owned by the prestigious and highly respected coffee family, the Carvalho Dias family. The 4 major estates under Carvalho Dias have won awards every year since the first Brazilian COE competition in 1999, winning more than 12 times over 7 years. In 2004, they even swept the champion, 9th place, 11th place, and more. Many estates of all sizes in Brazil have hoped for years to place in the awards but found it difficult, yet this family's estates have taken home multiple awards year after year. Even the Fazenda Rainha purchased this time by Ou She enjoys a brilliant record: 2000 runner-up, 2001 third place, 2005 29th place. To date, Fazenda Rainha has won awards 3 times.
The Carvalho Dias family is also a founding member of the Brazil Specialty Coffee Association. Their commitment to coffee quality and environmental conservation is evident to all. On the family farms, natural waterfalls are used to develop non-polluting hydroelectric power, self-sufficient for their electricity needs (another award-winning estate in the family is named after this waterfall — Cachoeira Estate). They have built churches, classrooms, nurseries, and medical stations, insist on preserving native flora and fauna in original forests, and continuously reforest……Taking Fazenda Rainha as an example, environmental protection is quite thorough. Due to the higher terrain and non-flat landscape, machine harvesting cannot be used, so fruit is entirely hand-picked. They cultivate low-yield, high-quality Bourbon varieties, making it a representative estate of Brazil's finest coffee!
Company Name: FrontStreet Coffee
Company Address: No. 10 Baoqian Street, Yandun Road, Dongshankou, Guangzhou
Company Contact: 020-38364473
Shelf Life: 90
Net Weight: 227g
Packaging: Bulk
Roast Level of Coffee Beans: Roasted coffee beans
Contains Sugar: No sugar
Origin: Brazil
Roast Level: Medium roast
Brazil Fazenda Rainha COE Natural Yellow Bourbon
Country: Brazil
Grade: COE
Region: Alta Mogiana (Fazenda Rainha)
Located in the highlands of São Paulo state near the Minas border, at altitudes of 1,200 to 1,400 meters, with abundant annual rainfall exceeding 1,800 mm yet without disastrous downpours, and an average annual temperature of only 19°C, the fruit grows somewhat slowly but has sufficient density. Though yields are lower, the aroma and flavor are unmatched by ordinary Brazilian highland beans. The estate focuses on Bourbon varieties, including Bourbon trees over 110 years old.
Product Name: FrontStreet Coffee Brazil Fazenda Rainha Natural Yellow Bourbon
Roast Level: Medium roast
Processing Method: Natural
Variety: Yellow Bourbon
Estate: Fazenda Rainha
Flavor: Lemon, sugarcane, black tea, smooth and refined
Fazenda Rainha's Coffee processing system:
Ripe cherries are hand-picked onto cloth bags to avoid contact with the ground. Coffee fruit harvested on any given day is always sent to the estate's processing facility the same day for pulped natural processing. Hand-picking and using cloth bags to collect the harvested coffee cherries is to avoid earthy flavors and any improper fermentation. When these harvested coffee cherries arrive at the processing facility, "washing" is immediately carried out: the coffee cherries are washed clean, and unqualified or dried-out fruits (bóia beans) are separated and screened out based on bean size. The qualified beans that pass through the screen continue to the pulping step (using a pulper machine).
After the coffee fruit's pulp is removed, some mucilage remains on the parchment shell. At this point, these coffee fruits still bearing mucilage are placed on drying patios to dry, reducing moisture content to about 20%. This stage allows the coffee fruit to absorb its own starch components without the disadvantage of the full natural method's uncontrollable flavor development during drying, because these residual mucilage starches produce a distinctive sweetness without running wild into off-fruit taste or mustiness.
Afterward, they are sent to a dryer for the latter stage of drying, bringing moisture content down to 11%, then transported to storage for resting. Before export, the parchment is removed and the beans are graded. This segmented pulped natural method is one of the main reasons for the consistent flavor of Front Street Brazil Fazenda Rainha. Of course, the insistence on Bourbon varieties is even more the reason for its highly acclaimed flavor!
[Altitude] 1400 — 1950m
[Processing Method] Pulped Natural
The estate-grade Yellow Bourbon from Front Street at Brazil's Fazenda Rainha has full, ripe sweetness, rich fruity notes, and a lasting finish that draws endless praise. Whether brewed as a single origin in an American coffee maker or used as the primary sweet base in an espresso blend, it satisfies professional experts and is listed as an essential bean for purchasing!
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CERRADO
"Cerrado" means tropical savanna. Although it is usually used to refer to the entire savanna stretching across many countries in Brazil, when it comes to coffee names, it refers to the Cerrado region in western Minas Gerais. This region is a relatively new coffee-producing area, which perhaps explains why it is dominated by large, mechanized farms. In fact, 90 percent of farms in the region exceed 10 hectares (24 acres).
Altitude: 850-1,250m (2,800-4,100ft)
Harvest: May to September
BAHIA
Bahia (BAHIA) on the eastern side of Brazil is the country's northernmost coffee-growing region. In recent years, more and more interesting coffees have emerged from this region, attracting attention. In the 2009 Cup of Excellence competition, five of the top ten came from Bahia (BAHIA).
Fazenda Rainha (Queen Farm) is located in the Alta Mogiana region of São Paulo state, north of São Paulo city. This estate is highly renowned in Brazil and is owned by the Carvalho Dias family. The Carvalho Dias family owns 4 major estates that have won awards every year since the first Brazilian COE competition in 1999, winning more than 12 times over 7 years. In 2004, they even swept the champion, 9th place, 11th place, and more. Countless estates of all sizes in Brazil have hoped for years to place in the awards but found it difficult, yet this family's 4 major estates have taken home multiple awards year after year. Fazenda Rainha enjoys a brilliant record: 2000 runner-up, 2001 third place, 2005 29th place. To date, Fazenda Rainha has won awards 3 times.
Front Street Brazil Alta Mogiana Region COE Champion Estate Fazenda Rainha 100% Yellow Bourbon Pulped Natural
Brazil Fazenda Rainha Yellow Bourbon Pulped Natural
Flavor Description: Green beans carry a slight orange peel and spice note; when ground, they release an intense roasted hazelnut,
cinnamon, and pumpkin pie sweetness. On entry, there is delicate citric acidity, plum, guava, fresh sugarcane juice sweetness,
the mid-palate has flavors like freshly cut vanilla pods, black tea, unsalted butter,
the overall flavor combines complexity with a lasting finish and a smooth, refined, consistent mouthfeel.
Region: Mogiana
Producer: Rainha Farm Fazenda Rainha
Processing Method: Pulped Natural (PN)
Altitude ___ meters
Variety: Yellow Bourbon
Fazenda Rainha Award Record:
2014 COE Cup of Excellence 13th place
2013 COE Cup of Excellence 2nd place
2012 COE Cup of Excellence 8th place
2011 COE Cup of Excellence Champion
2010 COE Cup of Excellence 20th place
2009 COE Cup of Excellence 6th place
2008 COE Cup of Excellence 14th place
The Carvalho Dias family, a founding member of the Brazil Specialty Coffee Association, has managed Fazenda Rainha since 1890.
The estate owner's nephew, Gabriel de Carvalho Dias, now manages the operation.
The estate is adjacent to Minas Gerais, with high terrain and undulating slopes. Due to geographical constraints, mechanized cultivation and harvesting cannot be used.
Coffee planting and picking are entirely done by hand. Located at altitudes between 1,100 and 1,500 meters,
with average annual rainfall of 1,800 to 2,000 mm and an average annual temperature of around 19°C, the conditions are quite ideal for coffee cultivation.
The green beans are dense and the flavor expression is excellent. Every operational step from planting, care, harvesting to post-processing is carefully managed.
Fazenda Rainha devotes full effort to producing exceptional quality green coffee beans.
Under the management of Regina Helena Mello de Carvalho Dias and family members, the estate maintains outstanding quality and a distinctive flavor profile,
making it a perennial winner in Brazil's COE cupping competitions, placing in 2000, 2001, and 2005,
and earning the honor of Brazilian COE Champion in 2011.
Brazil
Population: 201,033,000
Brazil cultivates many different coffee varieties, many of which were developed and evolved within the country, such as Yellow Bourbon, Caturra, and Catuai.
SUL DE MINAS
Historically, this region is the birthplace of Brazil's mass coffee production, with many generations of smallholders here. Perhaps for this reason, there are more cooperatives in the area. Despite being mostly small farms, it is still a well-industrialized region where mechanical harvesting is already used. Recently, certain areas of the region have attracted more attention, such as Carmo de Minas, located around the village of Carmo, where producers take advantage of soil and climate to grow coffee.
Altitude: 700-1,350m (2,300-4,400ft)
Harvest: May to September
CERRADO
"Cerrado" means tropical savanna. Although it is usually used to refer to the entire savanna stretching across many countries in Brazil, when it comes to coffee names, it refers to the Cerrado region in western Minas Gerais. This region is a relatively new coffee-producing area, which perhaps explains why it is dominated by large, mechanized farms. In fact, 90 percent of farms in the region exceed 10 hectares (24 acres).
Altitude: 850-1,250m (2,800-4,100ft)
Harvest: May to September
BAHIA
Bahia (BAHIA) on the eastern side of Brazil is the country's northernmost coffee-growing region. In recent years, more and more interesting coffees have emerged from this region, attracting attention. In the 2009 Cup of Excellence competition, five of the top ten came from Bahia (BAHIA).
Everyone's preferred taste varies,
so consider buying a small amount to try different roast levels.
Drop beans at the start of first crack
Drop beans at the end of first crack
Drop beans between the end of first crack and the start of second crack
Drop beans upon touching second crack
Drop beans 10-15 seconds into second crack
Drop beans at the height of second crack
We hope all you roasting experts can find a flavor you enjoy even more.
Brazil
Population: 201,033,000
Brazil cultivates many different coffee varieties, many of which were developed and evolved within the country, such as Yellow Bourbon, Caturra, and Catuai.
SUL DE MINAS
Historically, this region is the birthplace of Brazil's mass coffee production, with many generations of smallholders here. Perhaps for this reason, there are more cooperatives in the area. Despite being mostly small farms, it is still a well-industrialized region where mechanical harvesting is already used. Recently, certain areas of the region have attracted more attention, such as Carmo de Minas, located around the village of Carmo, where producers take advantage of soil and climate to grow coffee.
Altitude: 700-1,350m (2,300-4,400ft)
Harvest: May to September
The above content is compiled by CoffeeHunters, a coffee news website.
