Aromatic notes


An excellent Brazilian coffee, of the Yellow Bourbon variety. Its optimal extraction method is espresso.


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Who roasts our coffees?
Rob The Roaster, the Italian-Dutch trainer of Espresso Academy and SCA authorized, roasts your coffee. A great explorer of coffee, its processing methods, roasting profiles and the whole world who lives behind a cup of coffee.
Would you like to contact Rob The Roaster for more information on coffees and roasting profiles? Write to him at [email protected]
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When do we roast?
Rob roasts your coffee on Tuesdays and Fridays, following the orders arrived. If roasted for espresso, the coffees are then subjected to degassing for 2-4 days, depending on the season and the variety of coffee.

Origin: Minas Gerais

Finca: Fazenda Rainha

Growth altitude: 1150-1350 mt a.s.l.

Variety: Pulped natural

Processing method: Yellow Bourbon

Certifications: Specialty Coffee

Cupping score: 84 points SCA

Everything you want to know

The Fazenda Rainha has belonged to the Carvalho Dias family since 1890. Gabriel de Carvalho Dias, grandson of the owner, is the manager of the farm, which is located exactly on the border with the State of Minas Gerais, and has the characteristics of the mountainous regions of Mogiana and South Minas. The plantations are managed manually, because the local topography does not allow any type of mechanization. Social and environmental aspects are considered fundamental for the management of the farm.

Of the 484 hectares, only 190 are used for coffee plantations. The company is located at an altitude between 1100 and 1500 meters above sea level, enjoys an average annual rainfall between 1800 and 2000 mm, and an average temperature of 19°C, ideal climatic conditions for the growth of coffee.

This coffee is of the Yellow Bourbon variety which is famous for its exceptional quality, and is processed with the Pulped Natural method. The coffee is harvested by hand and the beans are transferred to the processing area as soon as possible, always on the same day as the harvest to avoid any risk of fermentation. Once the ripeness is reached, the coffee is immediately washed and the drupes are selected according to their size and density, separating the dried drupes from the rest of the harvest. Only the ripe cherries are then depulped and the beans, which are still covered in parchment and a layer of mucilage, are then dried in the sun until they reach 20% of humidity. They are then dried in automatic dryers to further reduce the humidity to the correct level before export (11 %).

The work done by Queen Helena Mello de Carvalho Dias and her family for the growth of the highest quality coffee, has ensured that the coffee grown in this Fazenda has been one of the finalists of the Brazilian Cup of Excellence in various editions.

In the cup it has a good round body combined with an exceptional sweetness and a pleasantly balanced acidity. Notes of caramel, chocolate and hazelnut biscuits that are also found in the aftertaste.


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