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Queen's Estate Yellow Bourbon Coffee Bean Single Origin Growing Information & Flavor Description

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Located in the mountainous region of São Paulo state near the Minas Gerais border, at altitudes of 1200-1400 meters, with abundant rainfall exceeding 1800mm annually without devastating storms, and an average annual temperature of just 19°C. This causes the coffee cherries to grow more slowly, resulting in denser beans with exceptional aroma and flavor that surpasses typical Brazilian highland coffees, despite lower yields.

Fazenda Rainha Premium Yellow Bourbon

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Located in the high-altitude mountainous region near the Minas border in São Paulo state, at elevations ranging from 1200 to 1400 meters, this area enjoys abundant annual rainfall exceeding 1800mm without suffering from devastating storms. The average annual temperature is only 19°C, causing the coffee cherries to grow slightly slower but develop sufficient density. Although production volume is lower, the aroma and flavor are unparalleled by typical Brazilian highland beans. This estate primarily cultivates Bourbon varieties, including some ancient Bourbon trees over 110 years old.

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 prevent 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 thoroughly, and unqualified or dried fruits (bóia beans) are sorted out based on bean size. The qualified beans continue through the depulping process (using a pulper machine).

After depulping, the coffee beans still retain some mucilage on their parchment skin. These beans with 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 drawbacks of full natural processing, where drying process flavors cannot be controlled. These residual starchy components provide a distinctive sweetness without developing into off-fruit flavors or moldy tastes.

Afterward, the beans are sent to drying machines for final drying, bringing the 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 main reasons for Fazenda Rainha's consistent flavor profile. Of course, their insistence on using Bourbon varieties is another reason for their excellent reputation!

Detailed Information

Altitude: 1400-1950m

Processing Method: Pulped Natural

From Brazil's Fazenda Rainha estate-grade Yellow Bourbon, this coffee offers full, mature sweetness with rich fruit nuances and a persistent aftertaste that earns constant praise. Whether used for American-style coffee brewing or as the main sweet component in espresso blends, it satisfies professional experts and is considered a must-have on their purchasing lists!

Yellow Bourbon beans are inherently sweet and clean. Using the Pulped Natural method (or semi-washed) makes its acidity slightly bright yet complemented by tropical fruit aromas, especially the abundant aroma during brewing, which makes it even more appealing.

Fazenda Rainha belongs to the Carvalho Dias family and has been in operation for over 116 years. Located in the high-altitude mountainous region near the Minas border in São Paulo state, at elevations ranging from 1200 to 1400 meters, this area enjoys abundant annual rainfall exceeding 1800mm without devastating storms. The average annual temperature is only 19°C, causing the coffee cherries to grow slightly slower but develop sufficient density. Although production volume is lower, the aroma and flavor are unparalleled by typical Brazilian highland beans. This estate primarily cultivates Bourbon varieties, including some ancient Bourbon trees over 110 years old. Beyond cultivating Bourbon varieties, Fazenda Rainha's meticulous and careful processing methods are another key to its exceptional quality.

Brazil Fazenda Rainha

Country: Brazil | Region: Mogiana (Fazenda Rainha)

Estate Name: Fazenda Rainha (Queen Farm)

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

Fazenda Rainha Coffee Beans Detailed Analysis

Origin: Brazil Fazenda Rainha (Mogiana) region

Variety: Yellow Bourbon

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 selection and online auctions of specialty coffees, while also recommending and promoting anything related to coffee quality improvement. The aim is to select exemplary specialty coffees in host countries and share experiences for industry learning.

Flavor: The beans are inherently sweet and clean. Using the Pulped Natural method makes the acidity slightly bright yet beautifully balanced with sweetness, with some even exhibiting tropical fruit aromas, especially the abundant aroma during brewing, which makes it particularly appealing. Delicate lemon acidity, fresh sweetness of sugarcane juice, black tea, smooth and delicate texture.

Hand Brew Recipe: For Fazenda Rainha Brazil, use 15g of coffee ground to medium fineness (using Fujiyama's serrated burr grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g. Avoid 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 enjoys 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, winning more than 12 times in 7 years. In 2004, they even swept the championship, 9th place, 11th place, and more. Many Brazilian estates, large and small, have hoped over the years to qualify for awards but found it difficult to achieve. Yet this family's four major estates have won multiple awards year after year. 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 awards three times. Yellow Bourbon beans are inherently sweet and clean. Using the natural method (or Pulped Natural) makes their acidity slightly subdued but beautifully balanced 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, winning more than 12 times in 7 years. In 2004, they even swept the championship, 9th place, 11th place, and more. Many Brazilian estates, large and small, have hoped over the years to qualify for awards but found it difficult. Yet this family's estates have won multiple awards year after year. Even this Fazenda Rainha purchased by our company boasts 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, 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 - Waterfall Estate). They have built churches, classrooms, nurseries, medical stations, insisted on maintaining native forests with original flora and fauna, and continued reforestation efforts. Taking Fazenda Rainha as an example, environmental protection is quite thorough. Due to the high-altitude, non-plain terrain, mechanical harvesting cannot be used, so all fruit is harvested entirely by hand. They cultivate low-yield, high-quality Bourbon varieties, representing the essence of premium Brazilian coffee!