Introduction:Take an in-depth visit to the legendary coffee plantation — Fazenda Rainha (Queen Estate) — located in the Mogiana region of São Paulo State, Brazil. Discover how this Yellow Bourbon coffee bean, which has won the COE (Cup of Excellence) award multiple times, achieves a perfect balance of bright acidity and tropical fruit aromas through its exquisite honey processing method. From cultivation altitude and varietal characteristics to pour over parameters and roasting profiles, we offer a comprehensive analysis of the unique charm of fine Brazilian beans.
Nestled in the ancient volcanic valley of Vale da Grama in São Paulo State, Brazil, Fazenda Rainha is one of the four COE-winning estates under the Carvalho Dias family. Since the first Brazilian Cup of Excellence competition in 1999, the family has accumulated over 12 awards, with Fazenda Rainha claiming the championship in 2011.Cultivation environment at an altitude of 1400 to 1950 meters, combined with entirely hand-picked Yellow Bourbon variety and a unique honey processing method, gives rise to this specialty coffee that boasts sweetness, cleanliness, and vibrant acidity.
The estate spans 280 acres, with 200 acres dedicated exclusively to cultivating Yellow Bourbon coffee trees. Due to the steep terrain that prevents mechanized operations, all fruits must be harvested manually.Strictly selecting only ripe cherries harvested on the day, they are immediately transported to the processing facility for pulped natural (semi-washed/honey) processing. The harvested coffee cherries are first washed to remove impurities, then the mucilage is removed using a depulper. Subsequently, they are placed on drying racks for several days of drying — during which they are continuously turned to ensure even heat exposure. The final moisture content is reduced to an extremely low standard, resulting in beans with high density and good storability.
The Yellow Bourbon variety originates from an ancient Bourbon mutation on Réunion Island (formerly Bourbon Island) in Madagascar. Introduced by French missionaries in the 18th century, it gradually evolved to develop yellow mucilage characteristics.This variety, under Brazil’s unique soil and climatic conditions, not only achieves stable yields but also develops a signature mild acidity and nutty profile. The processing method employed, known as Cereza Descascado (similar to honey processing), precisely controls ventilation and light exposure during the drying phase, enhancing the layered expression of tropical fruit aromas and caramel aftertaste.
Roasting recommendation: medium-light to medium roast range:Suggested charge temperature: 200°C. Begin with high heat for rapid moisture removal, then adjust the air vent to maintain stable temperature rise after the first crack. Based on multiple tests, ending the roast 1 minute and 45 seconds to 2 minutes after the first crack ends will best highlight the balance between lemony acidity and dark chocolate notes. With a green bean moisture content of about 9.9%, be mindful of roaster capacity to avoid over-packing, which can affect moisture removal efficiency.
Brewing parameters reference (for V60 dripper):15g coffee, 88–89°C water temperature, 20-mesh sieve grind size at 70%–75% coarseness. First pour 30g for a 27-second bloom, then continue pouring until reaching 105g and pause. Once the water level drops by half, continue pouring to a total of 225g. Using a 1:15 coffee-to-water ratio,a 2-minute extraction timehighlights the sucrose sweetness and tea-like body, with a clean, non-astringent finish.
In cupping evaluations, the dry aroma features roasted hazelnut and cinnamon notes, while the wet aroma reveals tropical fruits and creamy sweetness.The first sip delivers rich nutty flavors, accompanied by delicate black tea notes and a clear dark chocolate aftertaste. The acidity is bright yet not sharp, perfectly complemented by a honey-like sweetness. The overall mouthfeel is silky smooth with distinct layers. This bean is especially well-suited for full-immersion brewing methods such as moka pot and siphon, and its complexity can also be fully expressed via coffee drip bags.
It is worth noting that the Grama Valley region, where Fazenda Rainha is located, has long collaborated with the Agricultural Research Center of Lavras University,including a team that features renowned scholar Dr. Flavio Borem, who continuously optimizes processing techniques. The estate not only operates its own hydroelectric system to achieve carbon neutrality but also provides employees with comprehensive housing, medical, and educational benefits, making it a model example of sustainable coffee production.
The above content is compiled by CoffeeHunters, a coffee news website.
