RM55.00 – RM220.00
| Variety | Yellow Bourbon |
| Country | Brazil |
| Processing | Pulped natural and dried in the sun |
| Region | São Sebastião da Grama, São Paulo, Brazil |
| Altitude | 1150 – 1350 masl |
| Roast Level | Light Roast |
| Tasting Notes | Chocolate, Malt, Caramel, Capsicum，Honey |
| Quantity | 200g |
| 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 |
Chocolate, Malt, Caramel, Capsicum，Honey
| Variety | Yellow Bourbon |
| Country | Brazil |
| Processing | Pulped natural and dried in the sun |
| Region | São Sebastião da Grama, São Paulo, Brazil |
| Altitude | 1150 – 1350 masl |
| Roast Level | Light Roast |
| Tasting Notes | Chocolate, Malt, Caramel, Capsicum，Honey |
| Quantity | 200g |
Fazenda Rainha is a coffee estate located near the municipality of São Sebastião da Grama, within the state of São Paulo, Brazil. The 280-hectare farm includes 200 hectares of revered Yellow Bourbon trees (some producing for more than 50 years). Management of Fazenda Rainha has been passed down to José Renato Gonçalves Dias who draws his passion for coffee all the way back to his great grandparents who worked the same land. As a trained agronomist, Jose has matched his inherited passion with academic knowledge focused on creating biodiverse environments full of microorganisms and beneficial insects that support a healthy coffee crop. During the harvest for this pulped natural yellow bourbon, cherries are sorted and floated to remove less dense and damaged coffee, and then depulped and placed on patios for a minimum of 30 days to dry with the mucilage still attached. Once coffee is dry, it will be stored in wooden silos until the coffee is ready to be milled and exported. The results are indisputable as coffee from Fazenda Rainha has frequently been selected as one of the top coffees in the Cup of the Excellence competition in Brazil. Jose also ensures that the people at Fazenda Rainha who work year-round have onsite housing, healthcare and a technical institute where their children have access to a topnotch education.
| Pack Quantity | 200g, 1kg |
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| 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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11, Jalan PPU 2A,Taman Perindustrian Pusat Bandar Puchong,
47100 Puchong, Selangor
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