Brazil Queen Estate Single-Origin Coffee: Flavor Characteristics, Origin Region, and Brewing Parameters

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Brazil Fazenda Rainha Single Origin Bean Flavor Characteristics, Growing Region, and Brewing Parameters

Everyone's preferred taste profile may vary. Consider purchasing small quantities to try different roast levels.

Roast Levels:

First crack middle to lower bean drop

First crack end bean drop

Between first crack end and second crack bean drop

Touching second crack bean drop

Into second crack 10-15 seconds bean drop

Dense second crack bean drop

We hope all roasting masters can find their preferred flavors.

Brazil

Population: 201,033,000

Brazil grows many different coffee varieties, many of which were domesticated and evolved within the country, such as Yellow Bourbon, Caturra, and Catuai, among many other coffee varieties.

SUL DE MINAS

Historically, this region was the birthplace of large-scale coffee production in Brazil, with many generations of small farmers here. Perhaps for this reason, there are more cooperatives in this area. Despite mostly being small farms, it remains a well-industrialized region that has adopted mechanical harvesting. Recently, certain areas of this region have attracted more attention, such as Carmo de Minas, located around the village of Carmo, where producers utilize soil and climate to cultivate coffee.

Altitude: 700-1,350m (2,300-4,400ft)

Harvest: May to September

Yellow Bourbon beans are naturally sweet and clean. Using the pulped natural method (or semi-washed) makes its acidity slightly bright yet with tropical fruit aromas, especially the aromatic fragrance during brewing, which makes it even more beloved.

Fazenda Rainha belongs to the Carvalho Dias family and has been operating for over 116 years. Located in the mountainous region of São Paulo state near the Minas border, at altitudes ranging from 1,200 to 1,400 meters, with abundant annual rainfall exceeding 1,800mm but without devastating floods, and an average annual temperature of only 19°C. Therefore, the coffee fruit grows slightly slower but has sufficient density. Although production is lower, its aroma and flavor are unparalleled by typical Brazilian highland beans. This estate primarily grows Bourbon varieties, even some over 110-year-old heirloom Bourbon trees... Besides growing Bourbon varieties, Fazenda Rainha's meticulous processing methods are another key to its exceptional 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 the pulped natural method

Harvest Period: Latest harvest arriving May 2006

Mogiana (Fazenda Rainha) Coffee Bean 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 exchange experiences for industry learning.

Flavor: Sweet, clean beans. Using the pulped natural method makes its acidity slightly bright yet beautifully balanced with sweetness, with some even exhibiting tropical fruit aromas. Especially the aromatic fragrance during brewing makes it even more beloved. Delicate lemon acidity, fresh sweetness of sugarcane juice, black tea, and a smooth, refined mouthfeel.

Hand-brewed Brazil Fazenda Rainha. 15g of coffee, medium grind (Fuji Royal grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, let bloom for 27 seconds, pour to 105g then pause. Wait until the water level drops to halfway before pouring again. Slowly pour until reaching 225g total, discarding 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 is highly renowned in Brazil and 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. Among Brazil's countless estates of various sizes, many have hoped over the years to qualify for awards but found it difficult to achieve. Yet this family's four major estates have consistently won multiple awards. Fazenda Rainha boasts an impressive 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 the natural method (or pulped natural) makes its acidity subtle yet perfectly integrated with sweetness, with tropical fruit aromas.

Estate Introduction:

This Fazenda Rainha belongs to the distinguished and respected 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. Among Brazil's countless estates of various sizes, many have hoped over the years to qualify for awards but found it difficult to achieve. Yet this family's estates have consistently won multiple awards. Even this Fazenda Rainha purchased by O's Coffee boasts an impressive 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 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, 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, insist on maintaining original forests with native flora and fauna, and continue reforestation efforts... Taking Fazenda Rainha as an example, environmental protection is quite thorough. Due to its higher altitude and non-flat terrain, mechanical harvesting cannot be used - all fruit is harvested entirely by hand. They also plant low-yield, high-quality Bourbon varieties, making it a representative estate of Brazil's premium coffee essence!

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)

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

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Coffee Bean State: Roasted 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 mountainous region of São Paulo state near the Minas border, at altitudes ranging from 1,200 to 1,400 meters, with abundant annual rainfall exceeding 1,800mm but without devastating floods, and an average annual temperature of only 19°C. Therefore, the coffee fruit grows slightly slower but has sufficient density. Although production is lower, its aroma and flavor are unparalleled by typical Brazilian highland beans. This estate primarily grows Bourbon varieties, even some over 110-year-old heirloom Bourbon trees.

Roast Level: Medium roast

Processing Method: Natural

Variety: Yellow Bourbon

Estate: Fazenda Rainha

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

Fazenda Rainha's Depulping Processing System:

Ripe cherries are hand-picked into cloth bags to avoid contact with the ground. Coffee cherries harvested on the same day are always sent to the estate's processing facility on the same day for pulped natural processing. Using hand-picking and cloth bags for harvested 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 screened out based on bean size. Qualified beans continue to the depulping stage (using a pulper machine).

After removing the fruit pulp, the coffee beans still have some mucilage layer on their parchment skin. At this point, these coffee beans still carrying the mucilage layer are placed on patios to dry until the moisture content drops to around 20%. This stage allows the coffee beans to absorb their own starch components without the drawbacks of the full natural method's uncontrolled drying process flavors. These residual mucilaginous starch components provide a special sweetness without becoming uncontrolled off-fruit flavors or developing moldy tastes.

Afterward, they are sent to drying machines for final drying, processing the moisture content to 11%, then transported to storage for resting treatment. Before export, they are dehulled and graded. This segmented Pulped Natural 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 highly esteemed flavor reputation!

Altitude: 1400-1950m

Processing Method: Pulped natural

From Brazil's Fazenda Rainha estate-level Yellow Bourbon, featuring full, mature sweetness with rich fruity notes and a persistent aftertaste that makes people praise it endlessly. Whether used as single-origin for American coffee makers or as the main sweet component in espresso blends, it satisfies professional experts and is listed as an essential purchase bean!

CERRADO

"Cerrado" means tropical savanna. Although typically used to refer to the entire savanna stretching across many countries in Brazil, when used in coffee terminology, it refers to the Cerrado region in western Minas Gerais state. This is a newer coffee-producing region, which perhaps explains why it's dominated by large, mechanized farms. In fact, ninety percent of farms in this area exceed 10 hectares (24 acres).

Altitude: 850-1,250m (2,800-4,100ft)

Harvest: May to September

BAHIA

Bahia (BAHIA) on Brazil's eastern side is the country's northernmost coffee-growing region. In recent years, more and more interesting coffees from this region have emerged, attracting people's attention. In the 2009 Cup of Excellence competition, five of the top ten entries came from Bahia (BAHIA).

Fazenda Rainha (Queen Farm) is located in the Alta Mogiana region of São Paulo state, north of São Paulo city. This estate is highly renowned in Brazil and 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. Among Brazil's countless estates of various sizes, many have hoped over the years to qualify for awards but found it difficult to achieve. Yet this family's four major estates have consistently won multiple awards, and Fazenda Rainha boasts an impressive record: 2nd place in 2000, 3rd place in 2001, 29th place in 2005. To date, Fazenda Rainha has won awards 3 times.

Brazil Mogiana Region COE Champion Estate Fazenda Rainha 100% Yellow Bourbon Pulped Natural

Brazil Fazenda Rainha Yellow Bourbon Pulped Natural

Flavor Description: Raw beans carry slight orange peel and spice aromas. When ground, they release rich toasted hazelnut, cinnamon, and sweet pumpkin pie aromas. On entry, there's delicate lemon acidity, plum, guava, and fresh sugarcane juice sweetness. The mid-section presents flavors like freshly cut vanilla pods, black tea, and unsalted butter. The overall flavor combines complexity with persistent aftertaste aroma and a smooth, refined consistent mouthfeel.

Region: Mogiana

Producer: Rainha Farm Fazenda Rainha

Processing Method: Pulped Natural (PN)

Altitude: meters

Variety: Yellow Bourbon

Fazenda Rainha Award Record:

2014 COE Cup of Excellence 13th Place

2013 COE Cup of Excellence 2nd Place

2012 COE Cup of Excellence 8th Place

2011 COE Cup of Excellence Champion

2010 COE Cup of Excellence 20th Place

2009 COE Cup of Excellence 6th Place

2008 COE Cup of Excellence 14th Place

The Carvalho Dias family, founding members of the Brazil Specialty Coffee Association, has operated Fazenda Rainha since 1890. The estate owner's nephew, Gabriel de Carvalho Dias, is now responsible for operations and management. The estate is near Minas Gerais, with high terrain and rugged slopes. Due to geographical limitations, mechanized cultivation and harvesting are impossible - coffee cultivation and picking are done entirely by hand. Located at altitudes between 1,100 and 1,500 meters, with average annual rainfall of 1,800-2,000mm and an average annual temperature around 19°C, these are ideal conditions for coffee cultivation. The raw beans have solid texture and excellent flavor expression. Carefully controlling every operational process from cultivation, care, harvesting to post-processing, Fazenda Rainha dedicates all its efforts to producing exceptional quality green coffee beans.

Under the management of Regina Helena Mello de Carvalho Dias and family members, the estate maintains excellent quality and unique flavor performance, making it a perennial winner in Brazil's COE cupping competitions, placing in 2000, 2001, and 2005, and achieving the honor of Brazil COE Champion in 2011.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473