Brazil Rainha Estate Yellow Bourbon - Brazil Rainha Estate Yellow Bourbon Flavor

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FrontStreet Coffee - Brazil Queen Estate Yellow Bourbon

Brazil Queen Estate

Country: Brazil

Region: São Paulo state, near São Sebastião da Grama

Estate Name: Queen Estate (Fazenda Rainha)

Owner: Regina Helena Mello de Carvalho Dias, part of the Carvalho Dias family

Variety: Yellow Bourbon

Processing Method: Hand-picked, then semi-dried processed

Origin: Brazil Queen Estate (Mogiana) region

Variety: Yellow Bourbon

Altitude: 1400 — 1950m

Processing Method: Natural sun-drying

Flavor: Sweet beans, clean taste, semi-drying processing brings bright acidity that combines perfectly with sweetness, some even have tropical fruit aroma.

Estate Introduction:

This coffee comes from Fazenda Rainha (Queen Estate), which covers 280 acres and is located in Brazil's ancient volcanic valley, Vale da Grama.

In 2011, the estate won the championship in Brazil's Cup of Excellence competition. Queen Estate (Fazenda Rainha) is owned by the renowned and respected coffee family Carvalho Dias family. The four major estates under Carvalho Dias have won awards every year since the first Brazil Cup of Excellence in 1999, winning more than 12 awards in 7 years. In 2004, they even swept the championship, 9th place, 11th place, etc., surpassing many large and small estates in Brazil.

For many years, many estates have hoped to be shortlisted for awards but found it difficult to achieve. However, the estates under this family have taken away multiple awards year after year. Even the Queen Estate Fazenda Rainha purchased by this time enjoys a brilliant record: 2nd place in 2000, 3rd place in 2001, 29th place in 2005. To date, Queen Estate has won 3 awards.

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 of their award-winning estates is named after this waterfall - Waterfall Estate). They have built churches, classrooms, nurseries, medical stations, insisted on maintaining the original forest of native plants and animals, and continued afforestation... Taking Queen Estate as an example, environmental protection is quite thorough. Due to the higher terrain and non-flat topography, 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 a representative estate of high-quality Brazilian coffee!

Queen Estate's Coffee Processing System:

Ripe 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 estate's processing facility for semi-drying processing (Pulped Natural) on the same day. Using hand-picking and cloth bags to collect harvested coffee fruits is to avoid earthy flavors and any improper fermentation flavors. When these harvested coffee fruits arrive at the processing facility, 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 pulping (using a pulper machine).

The estate has 200 acres of Yellow Bourbon coffee trees. The rolling mountains make large-scale mechanical harvesting impossible, so all coffee here needs to be harvested by hand.

The estate uses natural sun-drying/semi-drying processing methods. Semi-washed processing is done through drying racks and drying machines. 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 estate is a member of a medium-scale farm organization in the local Grama Valley, mainly exporting specialty coffee of Bourbon varieties. The organization's office is located in nearby Pocos de Caldas, and they also have a national-level cupping laboratory equipped with large warehouses. The organization also cooperates with local universities and other institutions to conduct research, including Lavras University - the famous Dr. Flavio Borem comes from the Agricultural Research Center of this university.

Queen Estate 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

This bean is 100% Yellow Bourbon variety, whose origin can be traced back to Reunion Island in Madagascar, the birthplace of Bourbon. 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 widespread throughout Africa and America. The Bourbon varieties grown in Brazil show yellow fruits due to the influence of recessive genes.

This bean uses the Cereza descascado method (depulping method) invented in Brazil. This natural processing method, similar to honey processing, makes the coffee flavor more rounded, with effects between washed processing and full natural sun-drying processing. 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. During this process, it is constantly turned to ensure all coffee comes into contact with sunlight. After several days of drying, mechanical drying is performed to achieve the appropriate moisture content.

The processed coffee beans have relatively stable properties and can be stored for a long time. The moisture content is lower, and the coffee beans are relatively large. 98% of the beans can reach 16 screen size or above, and half can reach 18 screen size.

Brazil's grading system evaluates based on defect percentage, size, flavor, and taste scores. It is an independent grading system, more complex than other countries. For example, "Brasil Santos NY 2 SC17/18 SS FC" - NY2 is the defect percentage grading: larger numbers represent higher defect percentages. The sequence is 2, 2/3, 3, 3/4... NY indicates it's based on New York grading standards.

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