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Brazil Mogiana Queen Estate Natural COE Specialty Coffee Beans: Grind Size, Roast Level, and Processing Method

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Roast Level: Medium Roast Processing Method: Natural Variety: Yellow Bourbon Estate: Queen Estate Flavor Notes: Lemon, Sugarcane, Black Tea, Smooth and Delicate Queen Estate's Natural Processing System: Ripe coffee cherries are hand-picked into cloth bags to avoid contact with the ground. Coffee cherries harvested on any given day are always transported to the estate's facilities on the same day

Coffee Details

Roast Level: Medium Roast

Processing Method: Natural

Variety: Yellow Bourbon

Estate: Fazenda Rainha

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

Fazenda Rainha's Coffee Processing System

Mature coffee cherries are hand-picked into cloth bags to avoid contact with the ground. All coffee cherries harvested on the same day are immediately sent to the estate's processing facility for Pulped Natural processing. The use of hand-picking and cloth bags for harvested coffee prevents earthy flavors and any improper fermentation. When these harvested coffee cherries arrive at the processing facility, they undergo immediate "washing": the coffee cherries are cleaned thoroughly, and unqualified or dried beans (bóia beans) are screened out based on bean size. The qualified beans continue to the depulping process (using a pulper machine).

After removing the fruit pulp, the coffee beans still have some mucilage layer on their parchment skin. At this point, these coffee beans with residual mucilage are placed on patios for drying until the moisture content drops to 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 flavor cannot be controlled. These residual mucilage starch components provide a special sweetness but won't become uncontrollable and develop off-fruit flavors or moldy tastes.

Afterward, they are sent to drying machines for final drying, processing the moisture content to 11%, then transported to storage for resting treatment. Before export, they are dehulled and graded. This segmented Pulped Natural method is one of the main reasons for Fazenda Rainha's stable flavor profile. Of course, insisting on using Bourbon varieties is another reason why its flavor enjoys an extremely high reputation!

Brazil Fazenda Rainha

Country: Brazil, Region: Mogiana (Fazenda Rainha)

Estate Name: Fazenda Rainha

Owner: Regina Helena Mello de Carvalho Dias, belongs to the Carvalho Dias family

Variety: Yellow Bourbon

Processing Method: Hand-picked, followed by Pulped Natural processing

Harvest Period: Latest harvest arriving May 2006

Mogiana (Fazenda Rainha) Coffee Beans Detailed

Origin: Brazil Fazenda Rainha (Mogiana) region

Variety: Yellow Bourbon

Altitude: 1400 — 1950m

Processing Method: Pulped Natural

From Brazil's Fazenda Rainha estate-grade Yellow Bourbon, featuring full, mature sweetness with rich fruit undertones and a persistent aftertaste that earns endless praise. Whether used for American-style coffee brewing or as the main sweet component in espresso blends, it satisfies professional experts and is listed as an essential purchase on their bean lists!

Yellow Bourbon beans are naturally sweet and clean. Using Pulped Natural (or semi-washed) processing makes their acidity slightly bright yet complemented by tropical fruit aromas, especially the overflowing aroma during brewing, which makes people love it even more.

Estate Introduction:

Fazenda Rainha belongs to the renowned and respected coffee family Carvalho Dias family. The four major estates under Carvalho Dias have won awards every year since the first Brazil Cup of Excellence competition in 1999, winning more than 12 times in 7 years. In 2004, they even swept champion, 9th place, 11th place, etc. Many large and small estates in Brazil have hoped for years to qualify for awards but found it difficult. Yet the estates under this family have won multiple awards consecutively. Even Fazenda Rainha, purchased by Oscher this time, enjoys a brilliant record: 2nd place in 2000, 3rd place in 2001, 29th place in 2005. 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 protection is evident to all. Within their family farms, they use natural waterfalls to develop pollution-free hydroelectric power, making them self-sufficient in electricity needs (another award-winning estate in the family is named after this waterfall - Waterfall Estate). They have built churches, classrooms, nurseries, medical stations, and insist on maintaining original forests of native flora and fauna while continuously undertaking reforestation. Taking Fazenda Rainha as an example, environmental protection is quite thorough. Due to its high altitude and non-plain terrain, machines cannot be used for harvesting - all fruit is harvested entirely 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 the estate is over 116 years old. Located in the mountainous area of São Paulo state near the Minas border, with altitudes reaching 1200 to 1400 meters. Annual rainfall is abundant, reaching over 1800mm, but not to the point of disaster-causing heavy rains. The average annual temperature is only 19°C, so the bean fruit growth is slightly slower, but the texture density is sufficient. Although production is smaller, its aroma and flavor are beyond what most Brazilian highland beans can match. This estate mainly grows Bourbon varieties, even having over 110-year-old ancient Bourbon trees. Besides growing Bourbon varieties, Fazenda Rainha's meticulous and thoughtful processing methods are another key to its excellent 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 program (cupping competition) host countries to complete specialty coffee cupping screening and online auctions, while also recommending and promoting anything related to coffee quality improvement. The goal is to select models of specialty coffee in host countries and exchange experiences for industry learning.

Flavor: The beans are naturally sweet and clean. Using Pulped Natural processing makes their acidity slightly bright yet beautifully balanced with sweetness. Some even have tropical fruit aromas, especially the overflowing aroma during brewing, which makes people love it even more. Delicate lemon acidity, fresh sweetness of sugarcane juice, black tea, and a smooth, delicate mouthfeel.