Introduction:Delve into the representative of Brazilian specialty coffee — the Yellow Bourbon from Fazenda Rainha (Queen Estate). From the background of this COE-winning estate to its honey process, we explore how it develops its signature nutty and chocolatey flavors. This article provides professional roasting profiles, pour over parameters, and cupping data to help you fully grasp the unique charm and brewing techniques of this classic Brazilian bean.
As the world’s largest coffee-producing country, Brazil not only supplies a large volume of commercial blend beans but also nurtures numerous specialty coffee gems. Located in the Mogiana region, Fazenda Rainha (Queen Estate), with its Yellow Bourbon variety and unique honey processing method, has won multiple awards at Brazil’s Cup of Excellence (COE) competitions, making it a benchmark for Brazilian specialty coffee.
The Mogiana region borders the southern part of Minas Gerais and features coffee plants grown alongside natural vegetation. The area combines traditional farming with modern technology to produce high-quality green beans that balance sugary sweetness with rich body. The region’s altitude generally ranges between 1,000 and 1,950 meters, with volcanic soils rich in minerals, complemented by abundant sunshine and stable rainfall — providing an ideal growing environment for the Yellow Bourbon variety.
Yellow Bourbon, a natural mutation of the Bourbon variety, is distinguished by its green fruits that ripen into a unique golden yellow. Compared to Red Bourbon, Yellow Bourbon yields less but offers higher quality, typically exhibiting brighter acidity and tropical fruit aromas. When grown at high altitudes in Brazil, the variety develops rich nutty notes and balanced sweetness, with the honey process further highlighting its full-bodied character.
Managed by agricultural engineer José Renato G. Dias, the estate spans 280 hectares, primarily planted with Yellow Bourbon, supplemented by small amounts of Icatu and Yellow Catuai. The estate strictly adheres to sustainable agricultural practices, with all employees receiving comprehensive healthcare benefits and education support for their children. During harvest, only perfectly red, ripe cherries are handpicked to ensure quality. After depulping, the beans are spread out in the courtyard to dry naturally to 11% moisture content, and are then stored in wooden facilities to age slowly.
The estate employs the Cereza Descascado honey process, a distinctive Brazilian technique that centers on precisely controlling the amount of mucilage retained and the degree of fermentation. Compared to the traditional natural process, this method filters out underripe cherries and improves drying uniformity, resulting in a cleaner cup and a sweet profile with distinct layers. During processing, the coffee cherries are first stripped of their outer skin and pulp, with some mucilage retained for moderate fermentation, followed by slow drying in the sun — ultimately yielding the signature full body and caramel-like aftertaste.
For professional roasting, a medium roast strategy is recommended: maintain stable heat during the drying phase, and make slight temperature adjustments after first crack based on development. Empirical data shows that dropping the beans between 1 minute 45 seconds and 2 minutes after first crack can balance sweetness and acidity. At this stage, the beans exhibit a rich nutty base and moderate dark chocolate undertones. Given Brazilian beans’ lower density, avoid excessively high temperatures that may cause burnt or bitter notes; aim for a medium to medium-dark roast level.
For pour over, we recommend using a Kono filter. Use water at 88°C, a 1:15 coffee-to-water ratio, and a medium-fine grind (70–75% passing through a Chinese standard No. 20 sieve). Employ a three-stage extraction: start with a 30-second bloom using 30 grams of water, then pour in a circular motion to reach 125 grams, pause until the water level drops to the bed surface, and then continue pouring to 225 grams to complete extraction. This parameter effectively highlights the Yellow Bourbon’s sugary sweetness and smooth black-tea-like mouthfeel, while avoiding over-extraction that could bring out woody off-flavors.
Cupping results show that this coffee has a dry aroma of roasted nuts and cinnamon, with a wet aroma that reveals pronounced peanut notes. On the palate, it presents a layered nutty-creamy profile, accompanied by moderate fermented fruit acidity and a long-lasting sugary sweetness. The finish is clean with a black chocolate aftertaste. Overall, the flavor balance is excellent, with well-coordinated acidity, sweetness, and bitterness — perfectly showcasing the classic traits of Brazilian coffee.
It is worth noting that coffees from the Mogiana region, due to their altitude and climate, generally feature low acidity but outstanding body. Through careful selection of the Yellow Bourbon variety and refined processing techniques, Fazenda Rainha has successfully crafted a specialty coffee model that balances bright acidity with rich sweetness. For coffee enthusiasts seeking a well-balanced flavor profile and unique taste characteristics, this Yellow Bourbon from a COE-winning Brazilian estate is undoubtedly an unmissable choice.
The above content is compiled by CoffeeHunters, a coffee news website.
