Brazil Fazenda Rainha Yellow Bourbon Pulped Natural

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Region: São Sebastião da Grama, South of Minas
Elevation: 1150 – 1350 MASL
Variety: Yellow Bourbon
Processing: Pulped Natural
Roast Level: Light Medium
Tasting Note: Caramel, Almond and Bittersweet Chocolate Sweetness, Big Body, Lingering Finish

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Caramel, Almond and Bittersweet Chocolate Sweetness, Big Body, Lingering Finish

Region São Sebastião da Grama, South of Minas
Elevation 1150 – 1350 MASL
Variety Yellow Bourbon
Processing Pulped Natural
Roast Level Light Medium
Tasting Notes Caramel, Almond and Bittersweet Chocolate Sweetness, Big Body, Lingering Finish
Quantity 200g

Roaster Note:

Fazenda Rainha (Queen Farm) is situated in the Alto Moggiana region of Sao Paulo state in Brazil. It
is located exactly on the Minas Gerais state line and has characteristics from the mountainous areas
of Mogiana and from Sul de Minas. Owned by the Carvalho Dias family since 1890 and with a total
area of 480 hectares, Fazenda Rainha has a coffee plantation area of 190 hectares. On this farm
everything is done manually since its topography does not allow any kind of mechanization.

The altitude is between 1200m and 1400m and the precipitation is between 1800 and 2000mm per
year with an average temperature of 19C. Ideal conditions for coffee. The Yellow Bourbon is their
flagship varietal. In the region there are bourbon trees that are107 years old. The beans are
harvested on a sheet and prepared by the ‘pulped natural’ process that separates the greens. After
harvest the beans receive the maximum attention possible so as not to lose any of the body and cup
qualities that the region is known for.

A well known coffee producer in the country, they were a finalist in the Cup of Excellence competition
in 2000, 2001, 2005-2011, placed in the Top 10 in most years and took the #1 place in 2011.

 

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guide

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Weight 0.2 kg
Pack Quantity

Country

Processing Method

Roasting Level

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EACH BREWING METHOD GRIND SIZE REFERENCE

BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm

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