Nav: Home > Coffee >

What Does Brazil Fazenda Rainha Taste Like & How to Brew It

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) Located in the high mountain area near the Minas border in São Paulo state, with an altitude of 1200 to 1400 meters, abundant annual rainfall reaching over 1800mm, but not causing disastrous heavy rains, with an average annual temperature of only 19°C. Therefore, the coffee bean fruits grow slightly slower, but have sufficient density. Although the yield is smaller, the aroma and flavor are unmatched by typical Brazilian highland coffee beans

Brazil Fazenda Rainha Yellow Bourbon Coffee Beans

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Located in the high mountain region near the Minas border in São Paulo state, at an altitude of 1200 to 1400 meters, with abundant annual rainfall exceeding 1800mm but without destructive downpours, and an average annual temperature of only 19°C. This causes the coffee fruit to grow slightly slower, resulting in denser beans. Although production is lower, the aroma and flavor are unparalleled compared to typical Brazilian highland beans. This estate primarily grows Bourbon varieties, including some over 110-year-old ancient Bourbon trees.

Coffee Specifications

Roast Level: Medium roast

Processing Method: Natural

Variety: Yellow Bourbon

Estate: Fazenda Rainha (Queen Farm)

Flavor Profile: 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. Coffee harvested on any given day is immediately transported to the estate's processing facility for pulped natural processing. The use of hand-picking and cloth bags prevents earthy flavors and any improper fermentation. When these harvested coffee cherries arrive at the processing facility, they undergo immediate "washing": the cherries are cleaned, and unqualified or dried fruits (bóia beans) are filtered out based on bean size. The qualified beans 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 shell. At this stage, these 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 disadvantages of full natural processing where drying process flavors cannot be controlled. These residual mucilage starch components create a special sweetness without becoming uncontrolled off-fruit tastes or moldy flavors.

Afterwards, they are sent to mechanical dryers for final drying, bringing the moisture content to 11%, then transported to storage for resting. 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 for her excellent reputation!

Brazil Fazenda Rainha

Country: Brazil | Region: Mogiana (Fazenda Rainha)

Estate Name: Fazenda Rainha (Queen Farm)

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

Variety: Yellow Bourbon

Processing Method: Hand-picked, then pulped natural processing

Harvest Period: Latest harvest arriving May 2006

Detailed Analysis of Mogiana (Fazenda Rainha) Coffee Beans

Origin: Brazil Fazenda Rainha (Mogiana) region

Variety: Yellow Bourbon

Altitude: 1400 — 1950m

Processing Method: Pulped natural

From Brazil's Fazenda Rainha estate-level Yellow Bourbon, featuring full, mature sweetness with rich fruit nuances and a long-lasting aftertaste that makes people sing its praises. Whether used for American-style drip coffee or as the main sweet component in espresso blends, it satisfies professional experts and is considered a necessary purchase for their bean inventory!

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

Fazenda Rainha belongs to the Carvalho Dias family and the estate is over 116 years old. Located in the high mountain region near the Minas border in São Paulo state, at an altitude of 1200 to 1400 meters, with abundant annual rainfall exceeding 1800mm but without destructive downpours, and an average annual temperature of only 19°C. This causes the coffee fruit to grow slightly slower, resulting in denser beans. Although production is lower, the aroma and flavor are unparalleled compared to typical Brazilian highland beans. This estate primarily grows Bourbon varieties, including some over 110-year-old ancient Bourbon trees. Besides growing Bourbon varieties, Fazenda Rainha's meticulous and careful 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. Each year, ACE collaborates with COE competition host countries to complete cupping selection and online auctions of specialty coffee, while also recommending and promoting anything related to coffee quality improvement. The goal is to select specialty coffee models in host countries and share experiences for industry learning.

Flavor: The beans are sweet and clean. Using pulped natural processing makes their acidity slightly bright but beautifully balanced with sweetness, some even showing tropical fruit aromas, especially the overflowing aroma during brewing, which people love. Delicate lemon acidity, fresh sweetness of sugarcane juice, black tea, smooth and delicate texture.

Hand-pour brewing of Brazil Fazenda Rainha: 15g of coffee, medium grind (Fuji Rexus ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway before continuing the pour. Slowly pour until reaching 225g total, avoiding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Fazenda Rainha (Queen Farm) is located in the Alta Mogiana region of São Paulo state, north of São Paulo city. This estate has high recognition in Brazil and is owned by the Carvalho Dias family. 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, etc. Many large and small estates in Brazil have hoped for years to be shortlisted for awards, but it's difficult to achieve. This family's four estates have won multiple awards year after year. Fazenda Rainha 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. Yellow Bourbon beans are inherently sweet and clean. Using natural (or pulped natural) processing makes their acidity slightly reduced but beautifully combined with sweetness, with tropical fruit aromas.

Estate Introduction

This Fazenda Rainha belongs to the renowned and respected coffee family Carvalho Dias family. 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, etc. Many large and small estates in Brazil have hoped for years to be shortlisted for awards, but it's difficult to achieve. This family's estates have won multiple awards year after year. Even the Fazenda Rainha that Ou She purchased 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 are also founding members of the Brazil Specialty Coffee Association. Their commitment to coffee quality and environmental protection is evident to all. On their family farms, they use 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 - 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 high altitude and non-plain terrain, machines cannot be used for harvesting - all fruit is harvested entirely by hand. They also grow low-yield, high-quality Bourbon varieties, making it a representative estate of Brazil's premium coffee essence!