Fazenda Rainha has around of 280 hectares with coffee. The geographic conditions and the excellent weather of the place make the propriety singular for the production of special coffees.
All of the employees live on the farm itself, eliminating therefore temporary hiring, and are properly assisted by health insurances and hospital care without limitations. Recently there were built for the laborers the second unit of the Escola Pedro Roza de Informatica (Pedro Roza Information Technology School) and a chapel designed by Oscar Niemayer.
The main policy of Fazenda Rainha is based on conciliating the coffee production with environment preservation.
Coffee processing system
The harvesting is done at the top of maturation exclusivelly. The grains are manually picked over the cloth to keep them from getting in contact with the soil.
After picked the cherry coffee is peeled and spread on yards for drying, which is done slowly and under the full sun until it reaches 11% moisture. After the drying the coffee is stored on wood granaries.
Jose Renato G. Dias, Agronomist Engineer with specialization in coffee production, is the general director of the Fazenda Rainha, propriety certified by BSCA and by the socio-environmental management system UTZ Certified.
Fazenda Rainha was Cup of Excellence winner on the 2000, 2001, 2005, 2006, 2009 and 2010 editions, and it is the number 1 on the 2011 edition.
|Brazil Pulped Naturals
|Size (30kg boxes)
|São Sebastião Da Grama
|Brazil Pulped Naturals 2011
|cinnamon, spicy, pumpkin pie, potpourri, fresh peas, black tea, black cherry, bergamot, jasmine, elegant
|lively, lime, crisp, pineapple, tangy, tart
|silky creamy mouth feel, complex, multi dimensional, long pleasant aftertaste, consistent from hot to cold.
|Coffee Growing Area
|Auction Lot Size (lbs.)
|Kyokuto Fadie Corporation, Time's Club for C-COOP, Coffee Libre, Hisashi Yamamoto Coffee and Tashiro Coffee Co.,Ltd