A brief Analysis of the History of Brazilian Fine Coffee Bean Manor and Queen's Manor

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The Carvalho Dias family, a founding member of the Brazilian Fine Coffee Association, has demonstrated their commitment to coffee quality and environmental protection, developing pollution-free hydropower generation using natural waterfalls on their family farm, self-sufficient electricity demand (another award-winning family member named the waterfall estate), building churches, classrooms, nurseries, medical stations, maintaining virgin forests of native flora and fauna, and continuous afforestation. As far as Queen Manor is concerned, environmental protection is quite thorough. Due to the high terrain and non-plain terrain, it is impossible to use machines to harvest fruits. And grow low yield high quality bourbon, as the essence of Brazil's high quality coffee representative estate! Fazenda Rainha belongs to the Carvalho Dias family and has been a manor for more than 116 years. Located in Sao Paulo state close to Minas border mountain area, elevation of 1200 meters to 1400 meters, annual rainfall is abundant, up to 1800 mm above, but not heavy rain disaster, annual average temperature is only 19 ℃, so bean fruit growth slightly slow, but the texture density enough, although the yield is less, but the aroma flavor of non-Brazilian plateau beans can look back, this estate to Bourbon species mainly, even more than 110 years old Bourbon species.. In addition to planting bourbon seeds, the delicacy and care of her treatment is another key to excellent quality.

The de-fleshing system at Queen Manor.

The ripe cherries are picked by hand on the cloth pocket to avoid touching the ground. The coffee fruits harvested on the same day must be sent to the processing yard of the estate for Brazilian half-washing treatment.(Pulped Natural), the use of hand-picked cherries and cloth bag around the harvested coffee fruit, this is to avoid earthy taste and any improper fermentation taste, when these harvested coffee fruit arrived at the treatment site, immediately carry out [washing] will be coffee fruit washed clean, and according to the bean body size to screen out unqualified or dried fruit (bóia beans), sifting qualified beans, continue to peel action (using pulper machine) .

After removing the peel coffee fruit, in the sheepskin shell there is still pulp mucilage layer ( mucilage), then these still have mucilage layer coffee fruit placed in the terrace drying, so that the moisture content dropped to about 20%, this stage so that coffee fruit absorption of its starch components, but there will be no full sun method, can not control the drying process flavor shortcomings, because these residual mucilage starch components (starches) will have a special sweet feeling, but will not lose control into off-fruit taste or mildew. After that, it is sent to the dryer, dried in the latter stage, treated to 11% moisture content and then transported to the warehouse for static treatment, before being exported, the shell is removed and classified; this segmented Pulped Natural Brazilian half-washing method forms one of the main reasons for the stability of the flavor of Queen Manor. Of course, it insists on using Bourbon species, which is the reason why her flavor enjoys a high reputation!

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