Fazenda Rainha has an area of 280 hectares occupied by coffee of which 200 hectares are the yellow Bourbón variety. The geographical conditions and the excellent climate make the place unique for producing specialty coffees.
All the workers reside on the farm itself, thus eliminating temporary hiring, and are duly aided by health plans and unlimited hospital care. Recently, a second unit of the Pedro Roza IT School and a chapel designed by Oscar Niemayer were built by the workers.
The environmental policy of Fazenda Rainha is based on reconciling production and conservation of the environment.
Coffee processing system:
The coffee harvest is only done at the moment of peak ripeness. The beans are hand-picked over a cloth in order to avoid contact with the ground.
After being harvested, the coffee cherry is pulped and spread on courtyards for drying, done slowly and in full sun until reaching 11% humidity. After drying, the coffee is conditioned in wooden granaries.
Concern about quality:
José Renato G. Dias, an agricultural engineer with a specialization in coffee production, is the general manager of Fazenda Rainha, a property certified by BSCA and by the UTZ Certified socioenvironmental management system, a finalist of the Cup of Excellence contest in the 2000, 2001, 2005, 2006, 2008, 2009 and 2010 editions, being crowned winner in the 2011 edition.
|Farm Name||Fazenda Rainha|
|Farmer/Rep.||Fazenda Sertaozinho LTDA|
|Country||Brazil Pulped Naturals|
|Size (30kg boxes)||22|
|City||São Sebastião da Grama|
|Program||Brazil Pulped Naturals 2013|
|Aroma/Flavor||aromatic, sugar, cinnamon, vanilla, floral, plum, guava, papaya, passion fruit, mango, sugar cane, grape, tangerine, red fruits|
|Acidity||complex, long lasting good acidity|
|Other||complex coffee, heavy, transparent, buttery body|
|Processing system||Pulped Natural|
|Coffee Growing Area||280 hectares|
|Farm Size||1,091 hectares|
|Auction Lot Size (lbs.)||1455|
|High bidders||Kyokuto Fadie Corporation, Time’s Club, Tashiro Coffee, Coffee Libre|