Fazenda Rainha Yellow Bourbon
Flavor Notes: Baker’s Chocolate, Walnut, Black Sugar, Smooth
Processing Method: Pulped Natural
Region: São Sebastião da Grama, São Paulo, Brazil
Varietal: Yellow Bourbon
Altitude: 1150 - 1350M
Size: 10oz
Recommended brewing method: Espresso and Filter
All of our coffee is limited in quantity. Act fast before it’s gone.
Flavor Notes: Baker’s Chocolate, Walnut, Black Sugar, Smooth
Processing Method: Pulped Natural
Region: São Sebastião da Grama, São Paulo, Brazil
Varietal: Yellow Bourbon
Altitude: 1150 - 1350M
Size: 10oz
Recommended brewing method: Espresso and Filter
All of our coffee is limited in quantity. Act fast before it’s gone.
Flavor Notes: Baker’s Chocolate, Walnut, Black Sugar, Smooth
Processing Method: Pulped Natural
Region: São Sebastião da Grama, São Paulo, Brazil
Varietal: Yellow Bourbon
Altitude: 1150 - 1350M
Size: 10oz
Recommended brewing method: Espresso and Filter
All of our coffee is limited in quantity. Act fast before it’s gone.
Coffee Background
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.
Espresso Recipe
Ingredients:
20g of the same coffee
40g of water at 200 F
1:2 ratio
Steps
1. Measure and grind coffee
Measure out 20g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200°F.
4. Grind your coffee
We suggest a 28-32 second pull time, and have found success grinding at 1.1 external and 3 internal on Fellow Opus, but this could depend on your climate / altitude. You may need to make grind adjustments to hit these times; this setting is just a starting point!
4. Pull shot at 9 bars.
Pull your shot at 9 to 10 bars with a 28-32 second pull time.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!