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FrontStreet Coffee Brazil Mogiana Region Fazenda Rainha Natural COE Single Origin Coffee Roasted Beans - Freshly Roasted to Order

Published: 2026-01-27 Author: FrontStreet Coffee

Manufacturer: FrontStreet Coffee

Address: No. 10 Bao'an Qianjie, Yandun Road, Dongshankou, Guangzhou

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Coffee Bean State: Roasted Coffee Beans

Sugar Content: Sugar-free

Origin: Brazil

Roast Level: Medium Roast

Brazil Fazenda Rainha COE Natural Yellow Bourbon

Country: Brazil

Grade: COE

Region: Mogiana (Fazenda Rainha)

Roast Level: Medium Roast

Processing Method: Natural

Variety: Yellow Bourbon

Farm: Fazenda Rainha

Flavor: Lemon, sugarcane, red tea, smooth and delicate

This estate-grade Yellow Bourbon from Brazil's Fazenda Rainha offers full, mature sweetness with rich fruit notes and a persistent aftertaste that leaves drinkers full of praise. Whether used as single-origin coffee in an American coffee maker or as the main sweet component in espresso blends, it satisfies professional experts and is considered an essential purchase for their bean selection!

Yellow Bourbon beans are naturally sweet and clean. When processed using the pulped natural method (or semi-washed), their acidity becomes slightly bright while maintaining tropical fruit aromas. The abundant aroma during brewing is particularly delightful.

Farm Introduction

Fazenda Rainha belongs to the renowned and respected Carvalho Dias family. The family's four major farms have won awards every year since the first Brazil Cup of Excellence competition in 1999, accumulating over 12 awards in 7 years. In 2004, they even swept the championship, 9th place, and 11th place. Many Brazilian farms, large and small, have struggled for years to qualify for awards, yet this family's farms have consistently taken home multiple prizes. Even Fazenda Rainha, which our company purchased, boasts an impressive record: 2nd place in 2000, 3rd place in 2001, and 29th place in 2005. To date, Fazenda Rainha has won awards three times.

The Carvalho Dias family are also founding members of the Brazilian Specialty Coffee Association. Their commitment to coffee quality and environmental protection is evident to all. Within their farms, they utilize natural waterfalls to develop pollution-free hydroelectric power, becoming self-sufficient in electricity needs (another of their award-winning farms is named after this waterfall - Waterfall Farm). They have built churches, classrooms, nurseries, and medical stations, while maintaining original native forests and continuing reforestation efforts. Taking Fazenda Rainha as an example, environmental protection is thoroughly implemented. Due to its high altitude and non-plain terrain, machines cannot be used for harvesting - all fruit is picked by hand. They cultivate low-yield, high-quality Bourbon varieties, making it a representative estate of Brazil's premium coffee essence!

Fazenda Rainha belongs to the Carvalho Dias family and has been operating for over 116 years. Located in the mountainous region of São Paulo State near the Minas border, it sits at elevations ranging from 1200 to 1400 meters. With abundant annual rainfall exceeding 1800mm but avoiding devastating storms, and an average annual temperature of only 19°C, coffee beans grow more slowly but develop excellent density. Although production is lower, the aroma and flavor far surpass typical Brazilian high-altitude beans. The farm primarily grows Bourbon varieties, including some over 110-year-old ancient Bourbon trees. Beyond cultivating Bourbon varieties, Fazenda Rainha's meticulous and careful processing methods are another key to their exceptional quality:

Fazenda Rainha's Coffee Processing System

Ripe cherries are hand-picked into cloth bags to avoid contact with the ground. Coffee fruits harvested on any given day are immediately sent to the farm's processing facility for pulped natural processing. Using hand-picking and cloth bags for post-harvest collection prevents earthy flavors and any improper fermentation. When these harvested coffee fruits arrive at the processing facility, they immediately undergo "washing": the coffee fruits are cleaned and sorted by bean size, filtering out unqualified or dried fruits (bóia beans). Qualified beans then proceed to depulping (using a pulper machine).

After depulping, the coffee fruits still retain some mucilage layer on their parchment. At this stage, these coffee fruits with remaining mucilage are placed on patios for drying until the moisture content drops to around 20%. This stage allows the coffee fruits to absorb their own starch components while avoiding the drawbacks of full natural processing, where drying process flavors cannot be controlled. These residual mucilage starch components create special sweetness without becoming uncontrolled off-fruit tastes or moldy flavors.

Afterwards, they are sent to dryers for final drying, processing the moisture content to 11% before being transported to storage for resting. Before export, they are hulled and graded. This segmented pulped natural method is one of the main reasons for Fazenda Rainha's consistent flavor. Of course, their insistence on using Bourbon varieties is another reason for their excellent reputation!

Fazenda Rainha, Brazil

[Country] Brazil | Region: Mogiana (Fazenda Rainha)

[Farm Name] Fazenda Rainha

[Owner] Regina Helena Mello de Carvalho Dias of the Carvalho Dias family

[Variety] Yellow Bourbon

[Processing Method] Hand-picked, then pulped natural processing

[Harvest Period] Latest harvest arriving May 2006

Mogiana (Fazenda Rainha) Coffee Bean Details

[Origin] Fazenda Rainha (Mogiana) region, Brazil

[Variety] Yellow Bourbon

[Altitude] 1400-1950m

[Processing Method] Pulped Natural

[Flavor] Naturally sweet and clean beans. The pulped natural processing makes the acidity slightly bright while beautifully balanced with sweetness. Some even display tropical fruit aromas. The abundant aroma during brewing is particularly delightful. Delicate lemon acidity, fresh sweetness of sugarcane juice, red tea, smooth and delicate texture

Related Knowledge

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 cupping selection and online auctions of specialty coffees, while also recommending and promoting anything related to coffee quality improvement. The goal is to select exemplary specialty coffees in host countries and exchange experiences for industry learning.