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The Story and Allure of Brazil Mogiana Queen Estate Natural COE Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style) Fazenda Rainha (Queen Estate) belongs to the Carvalho Dias family, with the estate having over 116 years of history. Located in the highland areas near the Minas border in São Paulo state, at elevations ranging from 1200 to 1400 meters, it enjoys abundant annual rainfall of over 1800mm without experiencing devastating floods, with an average annual temperature of only 19°C, making it

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Fazenda Rainha: A Legacy of Excellence

Fazenda Rainha belongs to the Carvalho Dias family, with the estate having operated for over 116 years. Located in the high-altitude region near the Minas border in São Paulo state, the plantation sits at elevations ranging from 1,200 to 1,400 meters. With abundant annual rainfall exceeding 1,800mm but avoiding devastating downpours, and an average annual temperature of just 19°C, the coffee cherries grow slowly but develop excellent density. Though yields are lower, the aroma and flavor characteristics far surpass typical Brazilian highland coffees. The estate primarily grows Bourbon varieties, including some over 110-year-old ancient Bourbon trees. Beyond cultivating Bourbon varieties, Fazenda Rainha's meticulous and thoughtful processing methods are another key factor in their exceptional quality.

Related Knowledge: Cup of Excellence (COE)

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. Each year, ACE collaborates with host countries of the COE competition (cupping contest) 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 exchange experiences for industry learning.

Brewing Method

Hand-pour brewing of Brazil Fazenda Rainha: 15g of coffee, medium grind (using Fuji's serrated burr grinder setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Avoid the tail end extraction. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Profile

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

Ripe coffee cherries are hand-picked into cloth bags to avoid contact with the ground. All coffee cherries harvested on a given day are immediately sent to the estate's processing facility for Pulped Natural processing. Using hand-picking with cloth bags for post-harvest collection helps prevent 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 unqualified or dried fruits (bóia beans) are filtered out based on bean size. Qualified beans that pass screening continue to the depulping stage (using a pulper machine).

After removing the fruit flesh, the coffee beans still have some mucilage attached to the parchment. These beans with remaining mucilage are then 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 disadvantages of full natural processing, where the drying process cannot be controlled. These residual mucilage starch components create special sweetness without becoming uncontrolled off-fruit flavors or developing moldy notes.

Afterward, the beans are sent to mechanical dryers for final drying, processing the moisture content to 11%, then transported to storage for resting. Before export, the beans are hulled and graded. This segmented Pulped Natural processing method is one of the main reasons for Fazenda Rainha's consistent flavor profile. Of course, their insistence on using Bourbon varieties is another reason for their excellent reputation!

Brazil Fazenda Rainha Details

Country: Brazil, Region: 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 processing
Harvest Period: Latest harvest arriving May 2006

Mogiana (Fazenda Rainha) Coffee Beans Detailed Analysis

Origin: Brazil Fazenda Rainha (Mogiana) region
Variety: Yellow Bourbon
Altitude: 1,400 — 1,950m
Processing Method: Pulped Natural

From Brazil's Fazenda Rainha estate-grade Yellow Bourbon, featuring full, mature sweetness with rich fruit notes and a persistent aftertaste that leaves drinkers full of praise. Whether used for American-style coffee brewing or as the main sweet component in espresso blends, professional experts are satisfied and list it as an essential purchase!

Yellow Bourbon beans are naturally sweet and clean. Using Pulped Natural (or semi-washed) processing makes their acidity slightly bright yet balanced with tropical fruit aromas. The abundant aroma during brewing is particularly delightful.

Estate Introduction

This Fazenda Rainha estate belongs to the renowned and respected coffee family Carvalho Dias. The family's four major estates have won awards every year since the first Brazil COE competition in 1999, with over 12 awards in 7 years. In 2004, they even swept the championship, 9th place, 11th place, and more. Many Brazilian estates, large and small, have hoped for years to be shortlisted for awards without success, yet this family's estates have won multiple awards year after year. Even the Fazenda Rainha purchased this time has an impressive record: 2000 runner-up, 2001 third place, 2005 29th place. To date, Fazenda Rainha has won awards 3 times.

The Carvalho Dias family are also founding members of the Brazil Specialty Coffee Association, and their commitment to coffee quality and environmental protection is evident to all. Within their family farms, they utilize natural waterfalls to develop pollution-free hydroelectric power, becoming 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 insist on maintaining original native forests and continuous reforestation. Taking Fazenda Rainha as an example, environmental protection is quite thorough. Due to the higher altitude and non-flat terrain, machines cannot be used for harvesting - all fruit is picked entirely by hand. They also plant low-yield, high-quality Bourbon varieties, making it a representative estate of premium Brazilian coffee essence!

Flavor Profile

The beans are naturally sweet and clean. Using Pulped Natural processing makes their acidity slightly bright yet well-balanced with sweetness. Some even exhibit tropical fruit aromas, with the abundant aroma during brewing being particularly delightful. Delicate lemon acidity, fresh sugarcane juice sweetness, black tea notes, and a smooth, delicate mouthfeel.