Flavor and Taste Profile Introduction of Brazil Fazenda Rainha Coffee Beans | Brazil Fazenda Rainha Coffee Roasting and Pour-Over Brewing Suggestions

Brazilian coffee is characterized by low acidity, rich oil content, substantial body, and is suitable for medium and espresso roasting. Brazil is figuratively known as the "giant" and "monarch" of the coffee world, as it is the world's largest coffee-producing country. There are approximately 39.7 billion coffee trees there, with small farmers now growing coffee that accounts for 75% of Brazil's total production. The number of people engaged in coffee production in Brazil is 2 to 3 times that of Colombia.

Brazilian coffee is commonly grown in relatively flat areas. To adapt to local conditions, Brazilian estate owners cultivated improved Arabica coffee trees decades ago that don't require high altitude and shade. These can be planted on plains or grasslands, directly exposed to the bright sun, unlike traditional higher altitude shade cultivation methods.

Due to Brazil's relatively low altitude among Central and South American countries and lack of microclimates, the coffee beans grown under these conditions have low but sufficiently mild acidity, strong nutty flavors, chocolate sweetness, and excellent body. However, some coffee enthusiasts might criticize the acidity of Brazilian coffee beans as being too mediocre and not impressive enough. But there is one Brazilian bean that FrontStreet Coffee considers quite outstanding - the Yellow Bourbon from Queen's Farm in the Mogiana region.

FrontStreet Coffee: Brazil Queen's Farm Yellow Bourbon Coffee Beans

Region: Mogiana Region

Estate: Fazenda Rainha (Queen's Farm)

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing Method: Natural Process

Introduction to Queen's Farm

Queen's Farm (Fazenda Rainha) 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 Carvalho Dias family owns four major estates that have won awards every year since the first Brazil Cup of Excellence competition in 1999, winning more than 12 times in 7 years. In 2004, they even secured the championship, 9th place, and 11th place.

Brazil has countless large and small estates, many of which have hoped to win awards over the years but found it difficult to achieve. However, the four major estates under this family have won multiple awards year after year. Queen's Farm (Fazenda Rainha) boasts an impressive record: 2nd place in 2000, 3rd place in 2001, and 29th place in 2005. To date, Queen's Farm has won awards three times. Yellow Bourbon beans are inherently sweet and clean. Using the natural (or semi-natural) processing method reduces its acidity slightly while combining it excellently with sweetness, featuring tropical fruit aromas.

Queen's Farm is a member of a medium-scale farm organization in the local Grama Valley, primarily exporting specialty coffee of Bourbon varieties. The organization's office is located in nearby Pocos de Caldas, where they also have a national-level cupping laboratory equipped with large warehouses. The organization also collaborates with local universities and other institutions on research, including Lavras University - the renowned Dr. Flavio Borem comes from this university's agricultural research center.

Yellow Bourbon is a Bourbon variety variant grown in Brazil, whose fruits appear yellow due to the influence of recessive genes. Yellow Bourbon coffee beans are inherently sweet and clean. The natural processing method reduces its acidity slightly while combining it well with sweetness, resulting in excellent balance with tropical fruit aromas. Of Queen's Farm's 280 acres, 200 acres are dedicated exclusively to growing Yellow Bourbon.

Estate's Refined Natural Processing

The most important reason Brazil uses semi-natural processing instead of traditional natural processing is that traditional natural processing cannot guarantee the quality of large quantities of coffee beans. However, Queen's Farm employs small-scale refined natural processing, utilizing African-style raised beds for natural processing. During the drying process, dedicated staff turn the beans and check their moisture content, thereby improving the quality of the coffee beans.

FrontStreet Coffee Roasting Analysis

When FrontStreet Coffee received this Yellow Bourbon coffee from Brazil's Queen's Farm, they roasted it four times before deciding to finish the roast two minutes after the first crack. At this roast level, Brazil's Queen's Farm exhibits noticeable sweetness that isn't dull, with subtle lemon aromas in the background that are more prominent during the wet aroma stage. The finish shows distinct dark chocolate flavors, with an overall rounded impression that maintains the characteristics of Brazilian coffee while preserving its lively nature.

FrontStreet Coffee Brewing Suggestions

Dose: 15 grams

Ratio: 1:15

Grind Size: Medium-fine (BG#6S)

Water Temperature: 90°C

Dripper: Hario V60

Brewing Method

Segmented Extraction

Bloom with 30g of water for 30 seconds. Using a small stream, pour in a circular motion to 125g, then segment the pour. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. Wait for the water level to drop and just before exposing the coffee bed, remove the dripper. (Timing starts from the bloom) Extraction time: 2'00".

Flavor Description

The flavor exhibits noticeable sweetness accompanied by subtle lemon aromas, rich nutty flavors, and distinct dark chocolate notes in the finish. The overall impression is quite rounded, making it a coffee bean that represents the overall characteristics of Brazilian coffee while demonstrating its unique lively nature.

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