Introduction to Queen Estate Yellow Bourbon Coffee Beans from Mogiana Region, São Paulo State, Brazil

Brazilian Coffee Overview

Brazilian coffee holds a significant position in the global coffee market, as Brazil is the world's largest coffee producer and exporter, accounting for one-third of the world's coffee exports. The country primarily cultivates Arabica and Robusta varieties (locally known as Conilon) coffee.

Brazilian Coffee Cultivation

Brazil is the largest country in South America, bordering ten countries including Uruguay, Peru, Bolivia, and Colombia. Brazil's status as the largest coffee producer can be attributed to its favorable geographical conditions and climate environment. Brazil mainly has a tropical climate, with some regions experiencing tropical rainforest and tropical savanna climates. Coffee is primarily cultivated in southern Brazil, where temperatures range between 16-19°C.

Within Brazil, there are three main types of soil: sedimentary debris soil, red-yellow soil, and brown clay. These soils are rich in organic matter and minerals, and they have good drainage properties. Combined with abundant rainfall, fertile soil, and numerous rivers, these conditions are highly suitable for coffee growth.

Mogiana Region

Brazil has 26 states, 17 of which produce coffee. Among these 17 states, Paraná, São Paulo, Minas Gerais, and Espírito Santo account for 80% of the total production, with Minas Gerais having the highest output at 30% of the total. Arabica accounts for 80% of Brazil's total production, with the remaining 20% being Robusta. The main varieties cultivated include Bourbon, Catuai, Typica, and Mundo Novo, with harvest periods between May and September.

Within these states, there are also many famous sub-regions. For example, the Cerrado region in Minas Gerais, where FrontStreet Coffee's introductory selection series includes coffee beans from this Brazilian Cerrado region. Mogiana is a sub-region in São Paulo state, belonging to one of the higher altitude areas and producing many specialty Brazilian coffees. Here there are many farming families, and the combination of modern technology with mixed mountain coffee cultivation culture has created high-quality green coffee beans.

Yellow Bourbon

Bourbon and Typica are both among the oldest existing coffee varieties. Bourbon has distinct characteristics on the coffee tree. Bourbon leaves have nodes that are closer together, and the coffee cherries are more round and shorter compared to Typica. The color of mature cherries varies by variety, appearing in yellow or orange (pink) colors. Bourbon beans are almost all round, and compared to Typica, Bourbon beans are slightly smaller, mature later, but have higher yields than Typica. Bourbon grown at high altitudes has higher density, better sweetness, and brighter acidity. Although like Typica it is an ancient, excellent variety, Bourbon has better resistance to leaf rust than Typica.

Common Bourbon cherries gradually change color from green to light yellow, red, and finally to deep red when fully mature. These coffee cherries with changing colors are what we commonly call Red Bourbon. Yellow Bourbon is a unique Bourbon variety found exclusively in São Paulo state, Brazil. Its main characteristic is that the fruit does not turn red when mature but instead presents an orange-yellow color, hence the name "Yellow Bourbon." However, its yield is extremely low, and it is not resistant to wind and rain, so it has not been widely cultivated. Yellow Bourbon grown in high-altitude areas contains high amounts of fructose, thus presenting a sweet, juicy coffee flavor.

Pulped Natural Processing

Pulped natural is a processing method originally created in Brazil. Previously, Brazil typically used natural processing, but due to the high rainfall in Brazil, the two to three-week natural drying process easily encounters rainy weather, causing the coffee to develop moldy flavors. Therefore, the pulped natural method was developed to shorten processing time.

The pulped natural processing method is a hybrid between natural and washed processing. Before drying, the outer skin, pulp, and part of the mucilage are removed, retaining part of the mucilage for natural drying. This can shorten the drying time. Coffee processed this way has higher sweetness, amplified aroma, and richer body.

FrontStreet Coffee's Brazil Queen Estate Yellow Bourbon

FrontStreet Coffee's Brazil Queen Estate Yellow Bourbon coffee beans come from the Mogiana region. The coffee is grown at an altitude of 1400-1950 meters and is of the Yellow Bourbon variety, processed using the pulped natural method, offering flavors of sugarcane, black tea, nuts, and chocolate.

FrontStreet Coffee also sources Yellow Bourbon coffee beans from Brazil's Queen Estate, from the Mogiana region in São Paulo state. FrontStreet Coffee uses a KONO filter cup with a 1:15 ratio for brewing. The coffee has a sweet fruity taste with notes of sugarcane, black tea, chocolate, and nuts, a subtle and clean bitterness, and a smooth, delicate mouthfeel.

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