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

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Brazil Coffee Farm Introduction

This coffee comes from Fazenda Rainha (Queen Farm), a 280-acre estate located 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 coffee family Carvalho Dias 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 2004, they even swept the championship, 9th place, 11th place, etc. Many large and small farms in Brazil have hoped to win awards for years but found it difficult to achieve. However, the farms under this family have taken away multiple awards year after year. Even Fazenda Rainha, purchased by Oslo this time, has a glorious record: 2nd place in 2000, 3rd place in 2001, 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, self-sufficiently meeting their electricity needs (another award-winning farm in the family is named Waterfall Farm after this waterfall). They build churches, classrooms, nurseries, medical stations, insist on maintaining the original forest of native flora and fauna, and continue reforestation... Taking Queen Farm as an example, environmental protection is quite thorough. Due to the higher terrain and non-flat terrain, machines cannot be used for harvesting, so all fruits are harvested completely by hand. They also plant low-yield, high-quality Bourbon varieties, making it the essence 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 on the same day for pulped natural processing. Using hand-picking and cloth bags for harvested coffee fruits is to avoid earthy flavors and any improper fermentation flavors. When these harvested coffee fruits arrive at the processing plant, they immediately undergo "washing": the coffee fruits are washed clean, and unqualified or dried fruits (bóia beans) are screened out according to bean size. The qualified beans that pass the screening continue to undergo 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 needs to be harvested by hand.

The farm adopts the semi-washed processing method, then uses drying racks and drying ovens for baking. After mechanical screening, manual screening is also required. A large amount of work requires farm employees to live on the farm year-round. All employees and their families here can 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 Pocos de Caldas, and they also have a national cupping laboratory equipped with a large warehouse. The organization also cooperates with local universities and other institutions to conduct 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 for short), a non-profit organization based in the United States. ACE cooperates annually with COE program (cupping competition) 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 experiences for industry learning.

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, belonging to 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, some even have tropical fruit aroma

This bean is 100% Yellow Bourbon variety, whose origin can be traced back to Reunion Island in Madagascar, the birthplace of Bourbon variety. In the 18th century, French explorers first brought coffee here, 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 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 pulp and skin, then the coffee is directly placed on drying racks for sun drying, with constant turning to ensure all coffee contacts with sunlight. After several days of sun drying, mechanical drying is performed to achieve appropriate moisture content.

Processed Brazilian coffee beans have relatively stable properties and can be stored for a long time. They have lower moisture content, relatively large coffee bean particles, with 98% of beans reaching above 16 mesh, 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 solid texture and excellent flavor performance, with slight orange peel and spice aromas.

Raw bean moisture content: 9.9%

This bean has relatively low moisture content, which gives it strong heat absorption capacity. Therefore, the roasting plan is 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 testing roasting 4 times, it was finally chosen to finish between 1 minute 45 seconds to 2 minutes after the end of first crack. The flavor has obvious sweetness, but not the boring kind of sweetness, with a light lemon aroma in the background, which is more prominent in the wet aroma stage. The later stage shows obvious dark chocolate flavor, with an overall rounded feeling, while reflecting 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 powder, medium grind (small Fuji ghost teeth blade 4 grinding), V60 filter cup, 88-89°C water temperature. First infusion 30g water, 27 seconds bloom, inject to 105g water then stop. Wait until the powder bed water level drops to half before continuing infusion. Slowly infuse until 225g water, avoid the tail section. Water to powder ratio 1:15, extraction time 2:00.

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

Brazil Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Brazilian coffee beans have full guarantees in both brand and quality. More importantly, the cost-performance ratio is extremely high. A box of 227 grams costs only 45 yuan. Calculating at 15g powder per cup of coffee, one pack can make 15 cups of coffee, with each cup costing only about 3 yuan. Compared to coffee shops selling dozens of yuan per cup, this is a conscientious recommendation.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473