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Introduction to Brazil Mogiana Queen Estate Natural COE Specialty Coffee Beans: Variety, Cultivation, and Market Price

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Estate-grade Yellow Bourbon from Brazil's Queen Estate, featuring full-bodied sweet ripeness and rich fruit flavors with a lingering aftertaste that receives endless praise. Whether used as a single-origin for American-style coffee makers or as the core sweetness component in espresso blends, it satisfies professional experts and is listed as an essential purchase on their bean selection! Yellow Bourbon beans are characterized by sweetness, cleanliness, and are processed using semi-natural (or semi-washed) methods.

Brazil Fazenda Rainha COE Natural Yellow Bourbon coffee beans

From Brazil's Fazenda Rainha estate-level Yellow Bourbon, this coffee offers full, mature sweetness with rich fruit notes and a lingering aftertaste that earns unanimous praise. Whether brewed as single-origin in an American coffee maker or used as the primary sweet component in espresso blends, it satisfies professional experts and is considered an essential purchase for their inventory!

The Yellow Bourbon variety is characterized by its sweetness and cleanliness. When processed using the pulped natural method (or semi-washed), it develops a slightly brighter acidity while maintaining tropical fruit aromas. The abundant aroma during brewing is particularly delightful.

Estate Introduction

This Fazenda Rainha estate belongs to the renowned and respected Carvalho Dias family. The family's four major estates 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. While many Brazilian estates hope to qualify for awards over the years, this family's estates have consistently taken home multiple prizes. Even the Fazenda Rainha purchased by our company has 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 Brazil Specialty Coffee Association, demonstrating evident commitment to coffee quality and environmental protection. Within their family farms, they utilize natural waterfalls to develop pollution-free hydroelectric power, making them self-sufficient in electricity needs (another of their award-winning estates is named after this waterfall - the Waterfall Estate). They have built churches, classrooms, nurseries, medical stations, and maintain native flora and fauna in their original forests while continuing reforestation efforts. Taking Fazenda Rainha as an example, environmental protection is quite thorough. Due to its higher altitude and non-plain terrain, machines cannot be used for harvesting - all fruit is picked by hand. They also plant 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 high-altitude region of São Paulo state near the Minas border, it sits at elevations of 1200 to 1400 meters. With abundant annual rainfall exceeding 1800mm but avoiding devastating floods, and an average annual temperature of only 19°C, the coffee cherries grow slightly slower but achieve excellent density. Though production is smaller, the aroma and flavor are unmatched by typical Brazilian highland beans. This estate primarily grows Bourbon varieties, including some over 110 years old. Beyond cultivating Bourbon varieties, Fazenda Rainha's meticulous and thoughtful processing methods are another key to its exceptional quality.

Related Knowledge

The Cup of Excellence (COE) program and its trademark are currently owned and managed by the Alliance for Coffee Excellence (ACE), a non-profit organization based in the United States. ACE collaborates annually with COE competition host countries to complete cupping screening 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 share experiences for industry learning.

Flavor Profile

The coffee beans are characterized by sweetness and cleanliness. When processed using the pulped natural method, the acidity becomes slightly brighter while maintaining excellent balance with sweetness. Some batches even exhibit tropical fruit aromas, with the abundant aroma during brewing being particularly delightful. Features include delicate citrus acidity, fresh sweetness of sugarcane juice, black tea notes, and a smooth, refined texture.

Brand: FrontStreet Coffee

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

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Brazil

Roast Level: Medium roast

Product Details

Product Name: 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

Estate: Fazenda Rainha

Flavor Notes: Lemon, sugarcane, black tea, smooth and refined

Fazenda Rainha's Coffee Processing System

Ripe cherries are hand-picked into cloth bags to avoid contact with the ground. Coffee cherries harvested on any given day are always sent to the estate's processing facility the same day for pulped natural processing. Using hand-picking and cloth bags after harvesting helps avoid earthy flavors and any improper fermentation. When these harvested coffee cherries arrive at the processing facility, they undergo immediate "washing": the cherries are cleaned thoroughly, and不合格 or dried fruits (bóia beans) are filtered out based on bean size. Qualified beans continue to the pulping stage (using a pulper machine).

After removing the fruit pulp, the coffee beans still have some mucilage attached to their parchment skin. At this stage, these beans with mucilage are placed on patios to dry until the moisture content reaches around 20%. This stage allows the coffee beans to absorb their own starch components while avoiding the drawbacks of full natural processing, where the drying process cannot be controlled and may affect flavor. These residual mucilage starch components provide a special sweetness without becoming uncontrolled off-fruit flavors or developing moldy tastes.

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