Brazil Queen Estate Coffee Pour-Over Data & How to Brew Brazil Queen Estate Coffee

About 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 events) to complete the selection and online auction of specialty coffees through cupping. Additionally, ACE advises and promotes initiatives related to coffee quality improvement, aiming to select exemplary specialty coffees in host countries and facilitate experience sharing for industry learning.

Flavor Profile

These beans are inherently sweet and clean. Using the pulped natural processing method enhances their brightness while maintaining excellent sweetness, with some varieties exhibiting tropical fruit notes. The captivating aroma during brewing is particularly delightful. Expect delicate lemon acidity, the fresh sweetness of sugarcane juice, black tea notes, and a smooth, refined mouthfeel.

Brewing Method

For pour-over brewing: Use 15g of coffee ground to medium fineness (using Fuji's burr grinder setting 4), V60 dripper, water temperature of 88-89°C. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g and pause. Wait until the water level drops to halfway before continuing to pour slowly until reaching 225g. Avoid the tail end of the extraction. Water-to-coffee ratio of 1:15, total extraction time of 2:00.

About Fazenda Rainha (Queen Farm)

Fazenda Rainha (Queen Farm) is located in the Alta Mogiana region of São Paulo state, north of São Paulo city. This farm enjoys high recognition in Brazil and is owned by the Carvalho Dias family. The family owns four major farms that have consistently won awards since the first Brazilian COE competition in 1999, accumulating more than 12 awards over 7 years. In 2004, they remarkably swept the top positions including champion, 9th place, and 11th place. Among countless Brazilian farms of various sizes that have struggled for years to win awards, this family's four estates have consistently claimed multiple honors. Fazenda Rainha boasts an impressive record: 2nd place in 2000, 3rd place in 2001, and 29th place in 2005. To date, Fazenda Rainha has won three awards. Yellow Bourbon beans are inherently sweet and clean. Using the natural (or pulped natural) processing method makes their acidity subtle yet beautifully integrated with sweetness, complemented by tropical fruit aromas.

Estate Introduction

Fazenda Rainha is owned by the renowned and respected Carvalho Dias family. The family's four major estates have consistently won awards since the first Brazilian COE competition in 1999, accumulating more than 12 awards over 7 years. In 2004, they remarkably swept the top positions including champion, 9th place, and 11th place. Many Brazilian farms of various sizes have hoped for years to qualify for awards but found it difficult to achieve. However, this family's estates have consistently claimed multiple honors. Even the Fazenda Rainha acquired by Au Café maintains an impressive record: 2nd place in 2000, 3rd place in 2001, and 29th place in 2005. To date, Fazenda Rainha has won three awards.

The Carvalho Dias family are also founding members of the Brazilian Specialty Coffee Association. Their commitment to coffee quality and environmental protection is evident. Within their family farms, they utilize natural waterfalls to develop pollution-free hydroelectric power, achieving self-sufficiency in electricity needs (another of their award-winning farms is named after this waterfall - Waterfall Estate). 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 the high altitude terrain that is not flat, mechanical harvesting is impossible, making manual fruit harvesting essential. They cultivate low-yield, high-quality Bourbon varieties, representing the essence of premium Brazilian coffee!

Product Information

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

Sugar Content: Sugar-free

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 mountainous region near the Minas border in São Paulo state, at altitudes ranging from 1200 to 1400 meters. The area receives abundant annual rainfall of over 1800mm, though not in destructive downpours. The average annual temperature is only 19°C, causing coffee cherries to grow slightly slower but with denser structure. Despite lower yields, the aroma and flavor are unmatched by typical Brazilian highland coffees. This estate primarily cultivates Bourbon varieties, including some over 110-year-old heirloom Bourbon trees.

Roast Level: Medium Roast

Processing Method: Natural

Variety: Yellow Bourbon

Estate: Fazenda Rainha (Queen Farm)

Flavor: 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 immediately transported to the estate's processing facility for pulped natural processing. The use of hand-picking and cloth bags is intended to prevent earthy flavors and any improper fermentation. When these harvested cherries arrive at the processing facility, they immediately undergo "washing": the cherries are cleaned, and不合格的或是干掉的果实 (bóia beans) are screened out based on bean size. Qualified beans continue to the pulping process (using a pulper machine).

After depulping, the coffee beans still have some mucilage remaining on the parchment. At this stage, these beans with residual mucilage are placed on patios for drying until moisture content reaches around 20%. This stage allows the coffee beans to absorb their own starch components while avoiding the flavor control issues of full natural processing. These residual starch components provide unique sweetness without developing into off-fruit flavors or musty notes.

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

Brazil Fazenda Rainha

Country: Brazil | Region: Alta Mogiana (Fazenda Rainha)

Estate Name: Fazenda Rainha (Queen Farm)

Owner: Regina Helena Mello de Carvalho Dias of the Carvalho Dias family

Variety: Yellow Bourbon

Processing: Hand-picked, then pulped natural processing

Harvest Period: Latest harvest arriving May 2006

Alta Mogiana (Fazenda Rainha) Coffee Beans Detailed Analysis

Origin: Fazenda Rainha, Alta Mogiana region, Brazil

Variety: Yellow Bourbon

Altitude: 1400-1950m

Processing Method: Pulped Natural

This estate-grade Yellow Bourbon from Brazil's Fazenda Rainha offers full, mature sweetness with rich fruity notes and a persistent aftertaste that earns unanimous praise. Whether used for American-style drip coffee or as the main sweet component in espresso blends, professional baristas are satisfied and consider it an essential addition to their coffee bean inventory!

Yellow Bourbon beans are inherently sweet and clean. Using the pulped natural (or semi-washed) processing method makes their acidity subtly bright while revealing tropical fruit aromas. The captivating aroma during brewing is particularly delightful.

Fazenda Rainha belongs to the Carvalho Dias family and has been in operation for over 116 years. Located in the mountainous region near the Minas border in São Paulo state, at altitudes ranging from 1200 to 1400 meters. The area receives abundant annual rainfall of over 1800mm, though not in destructive downpours. The average annual temperature is only 19°C, causing coffee cherries to grow slightly slower but with denser structure. Despite lower yields, the aroma and flavor are unmatched by typical Brazilian highland coffees. This estate primarily cultivates Bourbon varieties, including some over 110-year-old heirloom Bourbon trees. Beyond cultivating Bourbon varieties, Fazenda Rainha's meticulous processing methods are another key factor in their exceptional quality.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473