Introduction:An in-depth analysis of the characteristics of Brazil’s representative specialty coffee variety—Yellow Bourbon—and the cultivation advantages of Fazenda Rainha. From the background of the COE competition, to the honey process, cupping flavors, and optimal pour over parameters, this guide fully breaks down how to easily recreate this rich coffee with nutty and chocolatey notes at home. Perfect for coffee lovers seeking to explore balanced sweetness and layered complexity.
As one of the important specialty coffee varieties in Brazil, Yellow Bourbon is widely praised for its full-bodied balance and outstanding sweetness. Coming from Fazenda Rainha in the volcanic valley of Vale da Grama, Brazil, the farm has earned accolades in multiple COE international competitions, making its Yellow Bourbon a standout among local offerings. This article will guide you through the farm’s history, variety traits, processing techniques, roasting, and pour over recommendations, helping you fully grasp the charm of this coffee centered around nutty and chocolatey profiles, while also providing practical extraction parameters to help you easily brew sweet cane notes and tropical fruit aromas.
Fazenda Rainha is located in the ancient volcanic mountain valley of Vale da Grama in São Paulo State, Brazil, covering an area of about 280 acres. Since the first Brazilian COE competition in 1999, the Carvalho Dias family behind the farm has consistently demonstrated exceptional capability. Their four farms have collectively won over 12 awards within seven years, and in 2004, they secured multiple top rankings. Among them, Fazenda Rainha also achieved impressive results such as 2nd place in 2000, 3rd place in 2001, and 29th place in 2005, showcasing consistently high performance. In addition to its award-winning track record, the farm is committed to sustainable practices, generating its own electricity using natural resources, and actively engaging in environmental conservation and community development. Hand-picking ensures the high quality of every coffee cherry.
This Yellow Bourbon is processed using Brazil’s signature pulped natural method (also known as honey process), which combines characteristics of both washed and natural processing, effectively preserving sweetness and giving the coffee a round, full-bodied mouthfeel. During processing, a small amount of water is first used to remove the pulp, after which the mucilage-covered beans are directly placed on drying racks for several days of sun exposure. The beans are continuously turned to ensure even drying, and finally machine-assisted drying is applied to reach the ideal moisture content. This method allows the coffee to retain bright acidity while also delivering rich notes of caramel, chocolate, and nuts, with layers of complexity and balance.
Regarding the green beans, Fazenda Rainha’s Yellow Bourbon is mostly grown at high altitudes ranging from 1400 to 1950 meters. The beans are dense and plump, with approximately 98% of them measuring 16 mesh or above, some even reaching 18 mesh, demonstrating excellent uniformity and ripeness. Brazil’s unique grading system evaluates beans based on defect rate, bean size, and cupping flavor. These green beans are of stable quality, featuring distinct top notes of citrus, spices, and creamy candy-like aromas—perfect for coffee drinkers who enjoy sweet, clear, and well-defined flavors.
For roasting, it is recommended to use a medium-light to medium roast to best showcase its optimal flavor profile. The beans have an incoming moisture content of about 9.9% and perform well in heat absorption. It is suggested to start at 200°C, using high heat and a small air vent for rapid dehydration. Once the dehydration phase is complete, switch to medium heat and adjust the air vent appropriately to trigger a moderate Maillard reaction. The ideal drop time is near the end of the first crack, which helps preserve the vibrancy of sweetness and aroma, while bringing out the layered contrast of dark chocolate and lemon notes in the finish.
In cupping, this Yellow Bourbon exhibits pronounced roasted hazelnut and cinnamon aromas in the dry scent, while the wet aroma carries subtle tropical fruit, cream, and cane sugar sweetness. Upon tasting, the initial impression is a blend of delicate nut and fruit flavors paired with the soft texture of creamy peanuts. Mid-palate sees the gradual emergence of black chocolate and caramel aromas. The overall sweetness is prominent with a long-lasting aftertaste, soft and clean acidity, and minimal bitterness—making it a very balanced and approachable coffee.
To recreate this coffee’s excellent flavors at home through pour over, the following parameters are recommended: 15 grams of coffee grounds, medium grind (e.g., 4th notch on a Fuji Royal Kono burr grinder), using a KONO filter cone, with water temperature maintained between 88–89°C. First, pour 30 grams of water for a 27-second bloom to activate the grounds; then pour up to 105 grams and pause until the bed’s moisture drops by about half, followed by a slow continuous pour up to a total of 225 grams. The final portion of water can be omitted as needed. The overall coffee-to-water ratio is recommended to stay at 1:15, with an extraction time of about 2 minutes. These parameters fully highlight the core nutty, sweet cane, and chocolate notes, while retaining moderate tropical fruit aromas. The result is a clean, flavorful, and smooth cup, suitable for daily drinking or as an excellent entry point into specialty coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
