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Cultivation History and Flavor Description of Brazil Queen Estate Single Origin Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange, please follow Coffee Workshop (WeChat official account: cafe_style). Estate Introduction: Queen Estate (Fazenda Rainha) belongs to the renowned and respected coffee family Carvalho Dias family. Since the first Brazil COE competition in 1999, the four major estates under Carvalho Dias have won awards every year for 7 years, with more than 12 awards

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

Estate Introduction

Fazenda Rainha belongs to the renowned and respected Carvalho Dias family of coffee producers. Since the first Brazil Cup of Excellence competition in 1999, the four major estates under Carvalho Dias have won awards every year for seven consecutive years, accumulating more than 12 awards. In 2004, they even swept the championship, 9th place, 11th place, and more. Many large and small estates in Brazil have long hoped to be selected as winners, but this family's estates have consistently taken home multiple awards. Even the Fazenda Rainha purchased by Ou She this time has 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 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 utilize 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 - the Waterfall Estate). They have built churches, classrooms, nurseries, medical stations, maintained original forests with native flora and fauna, and continued reforestation efforts. Taking Fazenda Rainha as an example, environmental protection is quite thorough. Due to its higher altitude and non-plain terrain, mechanical harvesting cannot be used, so all fruit is harvested completely by hand. They also cultivate low-yield, high-quality Bourbon varieties, making it an exemplary representative estate of premium Brazilian coffee!

Product Information

Manufacturer: FrontStreet Coffee

Address: No. 10, Bao'an Front Street, Yandun Road, Dongshankou, Guangzhou City

Manufacturer Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging Method: Bulk

Coffee Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Brazil

Roast Level: Medium roast

Brazil Fazenda Rainha COE Natural Yellow Bourbon

Country: Brazil

Grade: COE

Region: Mogiana (Fazenda Rainha)

Located in the high-altitude area near the Minas border in São Paulo state, with altitudes ranging from 1200 to 1400 meters. The annual rainfall is abundant, reaching over 1800mm, but without causing disaster-level storms. The average annual temperature is only 19°C. Therefore, the coffee fruit grows slightly slower, but the bean density is sufficient. Although the yield is lower, its aroma and flavor are unparalleled by ordinary Brazilian highland coffee beans. This estate primarily grows Bourbon varieties, with some Bourbon trees even exceeding 110 years of age.

Roast Level: Medium roast

Processing Method: Natural

Variety: Yellow Bourbon

Estate: Fazenda Rainha

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

Fazenda Rainha's Coffee Processing System

Mature coffee cherries are hand-picked into cloth bags to avoid falling to the ground. Coffee cherries harvested on the same day are always sent to the estate's processing facility for Pulped Natural processing on the same day. Using hand-picking and cloth bags for post-harvest coffee cherries avoids earthy flavors and any improper fermentation. When these harvested coffee cherries arrive at the processing facility, they immediately undergo "washing": the coffee cherries are washed clean, and unqualified or dried fruits (bóia beans) are filtered out based on bean size. Qualified beans that pass through the sieve continue to the pulping process (using a pulper machine).

After removing the pulp, the coffee cherries still have some mucilage attached to the parchment shell. At this point, these coffee cherries with residual mucilage are placed on patios to dry until the moisture content drops to around 20%. This stage allows the coffee cherries to absorb their own starch components while avoiding the drawbacks of fully natural processing, where the drying process cannot be controlled. These residual mucilage starch components provide a special sweetness without becoming uncontrolled off-fruit tastes or moldy flavors.

Afterwards, they are sent to dryers for final drying, reducing the moisture content to 11% before being transported to storage for resting. Before export, they are hulled and graded. This segmented Pulped Natural processing method is one of the main reasons for Fazenda Rainha's stable flavor. Of course, insisting on using Bourbon varieties is another reason for its excellent flavor reputation!

【Altitude】 1400 — 1950m

【Processing Method】 Pulped Natural

From Brazil's Fazenda Rainha estate-grade Yellow Bourbon, featuring full, mature sweetness and rich fruit notes with a persistent aftertaste that earns endless praise. Whether used for single-origin brewing in American coffee makers 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 inherently sweet and clean. Using pulped natural processing (or semi-washed) makes their acidity slightly bright yet balanced with tropical fruit aromas. The overflowing aroma during brewing is particularly delightful.

Fazenda Rainha belongs to the Carvalho Dias family and the estate has been operating for over 116 years. Located in the high-altitude area near the Minas border in São Paulo state, with altitudes ranging from 1200 to 1400 meters. The annual rainfall is abundant, reaching over 1800mm, but without causing disaster-level storms. The average annual temperature is only 19°C. Therefore, the coffee fruit grows slightly slower, but the bean density is sufficient. Although the yield is lower, its aroma and flavor are unparalleled by ordinary Brazilian highland coffee beans. This estate primarily grows Bourbon varieties, with some Bourbon trees even exceeding 110 years of age. In addition to growing Bourbon varieties, Fazenda Rainha's meticulous and thoughtful processing methods are another key to its excellent quality:

Brazil Fazenda Rainha

【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 processed using pulped natural method

【Harvest Period】 Latest harvest arriving in May 2006

Mogiana (Fazenda Rainha) Coffee Bean Details

【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 coffee, while also recommending and promoting anything related to coffee quality improvement. The purpose is to select exemplars of specialty coffee in host countries and exchange experiences for industry learning.

【Flavor】 The beans are inherently sweet and clean. Using pulped natural processing makes their acidity slightly bright yet beautifully balanced with sweetness. Some even have tropical fruit aromas. The overflowing aroma during brewing is particularly delightful. Delicate lemon acidity, fresh sweetness of sugarcane juice, black tea, smooth and delicate texture

Hand-poured Brazil Fazenda Rainha. 15g of coffee, medium grind (Komachi hand grinder with Fuji mountain teeth #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. 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 four major estates under Carvalho Dias have won awards every year since the first Brazil COE competition in 1999. Over seven years, they have accumulated more than 12 awards. In 2004, they even swept the championship, 9th place, 11th place, and more. Many large and small estates in Brazil have long hoped to be selected as winners, but this family's four estates have consistently taken home multiple awards. Fazenda Rainha has 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 natural processing (or pulped natural) makes their acidity slightly mild yet well-balanced with sweetness, featuring tropical fruit aromas.