Price List of Brazilian Premium Coffee Beans How Much Does a Single Origin Brazilian Coffee Cost in a Café

Brazil Coffee Farm Introduction

This coffee comes from Fazenda Rainha (Queen Farm), a 280-acre estate in the ancient volcanic valley of Vale da Grama in Brazil.

In 2011 the farm won the championship in Brazil's COE competition. Fazenda Rainha belongs to the renowned and respected Carvalho Dias coffee family. Since the first Brazil COE competition in 1999, the four major farms under Carvalho Dias have won awards every year for 7 years, with more than 12 awards in total. In 2004 they even swept the championship, 9th place, 11th place and more. Many farms in Brazil, large and small, have hoped for years to win awards but found it difficult; the farms under this family, by contrast, have taken away multiple awards year after year. Even Fazenda Rainha has a glorious record: 2nd place in 2000, 3rd place in 2001 and 29th place in 2005. To date, Queen Farm 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 the family farms, they use natural waterfalls to develop pollution-free hydroelectric power, meeting their electricity needs self-sufficiently (another award-winning farm in the family is named Waterfall Farm after this waterfall). They build churches, classrooms, nurseries and medical stations, insist on preserving the original forest of native flora and fauna, and continue reforestation. Taking Queen Farm as an example, environmental protection is quite thorough. Because the terrain is higher and not flat, machines cannot be used for harvesting, so all fruit is picked entirely by hand. They also plant the low-yield, high-quality Bourbon variety, making this the essence and representative farm of high-quality Brazilian coffee.

Queen Farm's Coffee Processing System

Mature cherries are hand-picked into cloth bags to avoid falling to the ground. The coffee fruits harvested on the day must be sent to the farm's processing plant the same day for pulped natural processing. Using hand-picking and cloth bags is meant to avoid earthy flavors and any improper fermentation flavors. When the harvested coffee fruits arrive at the processing plant, they immediately undergo "washing": the cherries are washed clean, and unqualified or dried fruits (bóia beans) are screened out by bean size. The qualified beans that pass screening continue on to pulp removal using a pulper machine.

The farm grows 200 acres of Yellow Bourbon coffee trees. The rolling mountainous terrain makes large-scale mechanical harvesting impossible, so all coffee here must be harvested by hand.

The farm uses the semi-washed processing method, then drying racks and drying ovens. After mechanical screening, manual screening is also required. The large volume of work means farm employees live on the farm year-round. All employees and their families enjoy benefits in housing, healthcare and education.

The farm is a member of a medium-sized farm organization in the local Grama Valley, mainly exporting Bourbon variety specialty coffee. The organization's office is located in nearby Poços de Caldas, and it also has a national cupping laboratory equipped with a large warehouse. The organization cooperates with local universities and other institutions on research, including Lavras University - the famous Dr. Flavio Borem comes from this university's agricultural research center.

Queen Farm Award Records

• 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

Related Knowledge

The Cup of Excellence (COE) program and trademark are currently owned and managed by the Alliance for Coffee Excellence (ACE), a non-profit organization based in the United States. ACE cooperates annually with COE host countries to complete the cupping screening and online auction of specialty coffee, while also suggesting and promoting anything related to coffee quality improvement, with the purpose of selecting exemplars of specialty coffee in host countries and exchanging experience for the industry to learn from.

Brazil Coffee Beans Queen Farm

• Country: Brazil, Region: São Paulo state near São Sebastião da Grama
• Farm Name: Queen Farm (Fazenda Rainha)
• Owner: Regina Helena Mello de Carvalho Dias, of the Carvalho Dias family
• Variety: Yellow Bourbon
• Processing: Hand-picked, then semi-sun dried processing
• Origin: Brazil Queen Farm (Mogiana) region
• Variety: Yellow Bourbon
• Altitude: 1400-1950m
• Processing Method: Semi-sun dried/Sun dried
• Flavor: Sweet beans, clean; semi-sun drying makes the acidity slightly bright but combines well with sweetness, and some lots even have tropical fruit aroma

This bean is 100% Yellow Bourbon, a variety whose origin can be traced back to Reunion Island in the Indian Ocean, the birthplace of the Bourbon variety. In the 18th century, French explorers first brought coffee there, so this variety also has another name: French missionary. In the 20th century it was brought to the African continent and then introduced to Brazil. Its derived varieties are now spread throughout Africa and the Americas. The Bourbon variety grown in Brazil shows yellow fruit due to the influence of recessive genes.

This bean's processing uses Brazil's invented Cerezadescascado method (pulp removal method), a natural processing method similar to honey processing that makes the coffee flavor more rounded, with effects between washed processing and full sun drying. During processing, a small amount of water is first used to remove the pulp and skin, then the coffee is placed directly on drying racks for sun drying, with constant turning to ensure all the coffee contacts sunlight. After several days of sun drying, mechanical drying is performed to reach an appropriate moisture content.

Processed Brazilian coffee beans have relatively stable properties and can be stored for a long time. They have a lower moisture content and relatively large particles, with 98% of beans reaching 16 mesh or above and half reaching 18 mesh.

The raw beans have a very rich fermented berry aroma when smelled.

Brazil Coffee Bean Roasting Analysis

The raw beans have a solid texture and excellent flavor performance, with slight orange peel and spice aromas.

Raw bean moisture content: 9.9%

This bean has a relatively low moisture content, which gives it strong heat absorption capacity. The roasting plan is therefore to start at 200°C, then use high heat and small air vents to speed up dehydration. After the dehydration stage ends, use medium air vents and medium heat for the Maillard reaction, without rushing the time. Finish near the end of first crack.

After test roasting 4 times, we finally chose to finish between 1 minute 45 seconds and 2 minutes after the end of first crack. The flavor has obvious sweetness, but not the boring kind, with a light lemon aroma in the background that is more prominent in the wet aroma stage. The later stage shows an obvious dark chocolate flavor, with an overall rounded feeling that reflects the overall characteristics of Brazilian coffee without losing liveliness.

Bean input amount: 550g

Brazil Coffee Bean Cupping

• Dry Aroma: Roasted hazelnut, cinnamon flavor
• Wet Aroma: Slight tropical fruit aroma, cream, cane sugar
• Entry: Delicate nutty flavor, fruity, creamy peanuts

Brazil Coffee Bean Pour Over Record

Brazil Coffee Bean Reference

Brazil Queen Farm. 15g coffee, medium grind (Fuji ghost-teeth blade setting 4), V60 dripper, 88-89°C water temperature. First infusion 30g water, 27-second bloom, then pour to 105g and stop. Wait until the water level in the coffee bed drops halfway before continuing. Slowly pour until 225g, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor: Sweet beans, clean; semi-sun drying makes the acidity slightly bright but combines well with sweetness, and some lots even have tropical fruit aroma. The overflowing aroma during brewing is particularly endearing. Fresh sweetness of sugarcane juice, red tea, a gentle smooth fruit sweetness, obvious nutty flavor, balanced smooth acidity, weak and clean bitterness, with rich chocolate aroma and nutty flavor, a bright refreshing taste and a smooth delicate texture.

Brazil Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Brazilian coffee beans come with full guarantees in both brand and quality, and the value for money is extremely high.

FrontStreet Coffee Recommendation

Brazilian coffee is the workhorse behind countless espresso blends, and FrontStreet Coffee roasts both single origins and blends that show why. The FrontStreet Brazil Cerrado Red Bourbon is a classic single origin from the Cerrado region: medium roasted for creamy peanut, toasted bread, caramel and hazelnut aromas, with a round, mellow cup that has no sharp acidity and only a faint bitterness, and it suits pour-over, moka pot, espresso SOE, siphon and French press. The FrontStreet Brazil Queen Estate Yellow Bourbon, from Mogiana near Sul de Minas, is the rare yellow Bourbon grown on fertile red volcanic soil, offering a cane-sugar sweetness with fruit and chocolate notes.

Because low acidity, balance and an accessible price have made Brazil the first choice for so many espresso recipes, it also anchors FrontStreet Coffee's blends: the Classic Blend, the Specialty Blend with its nutty character, FrontStreet Coffee's Black Cocoa Blend and FrontStreet Coffee's Commercial Blend all include Brazilian beans, which supply chocolate and creamy aromas, soft sweet-sour-bitter balance and, crucially, the extraction stability a barista needs.