Londinium coffee roasters
Brazil, Rainha Estate, yellow bourbon
Allow 10 days from the roast date before opening. Smooth without much acidity, with a rich, full taste. Impressive. The yellow bourbon from the Rainha Estate gives you an exceptionally well balanced espresso, with a classic northern Italian taste. If you are bewildered by our range of coffees this, or our Costa Rican, is a very good coffee to start with
The land on this estate is too steep to allow mechanisation so all the work is performed manually. Social and environmental issues are given prominence with a program to plant native species to maintain the ecological balance. Housing is provided for employees, and a school for their children. In addition there is a leisure area for families with a club and a football field. The water used in the farm is treated before it is released to avoid pollution
The farm lies between 1100 and 1500 meters above sea level with an average annual rainfall of between 1800 and 2000 mm and an average temperature of 19°C, ideal conditions for coffee growing
The coffee is picked manually and collected on cloth to avoid the beans touching the soil. As soon as possible the beans are transferred to the processing area, always on the same day as they are picked to avoid any fermentation risks. When the coffee arrives at the processing area it is washed, then the beans are separated according to size and density and the dry beans are separated from the rest. Then the coffee is transferred to the terraces to dry. The other beans are sent to the cherry pulper where only the ripe beans are pulped, separating them from the green beans during this stage
The cherry pulped beans are dried on a terrace until the moisture content of the coffee falls to 20%. Then the beans are transferred to driers to reduce further reduce their moisture content to 11%. Then the coffee is transported to the warehouse which maintains low humidity levels and is free of any odours that may taint the coffee
The quality of the coffees produced at Fazenda Rainha is the result of the dedication and care that begins when planting the nursery trees and continues right through to harvesting and processing the beans. The work performed by Regina Helena Mello de Carvalho Dias and her family resulted in this coffee being a finalist in the Cup of Excellence Competition in 2000, 2001 and 2005
Milk is ruinous to this coffee - do not choose this coffee unless you intend to prepare it as a straight espresso
With the arrival of LONDINIUM I we now roast this coffee a full 6 degrees fahrenheit less
We ship worldwide at cost.
Every bag of Londinium coffee declares the roast date.
To enjoy our coffee at its optimum we recommend that you do not open the bag for 7-10 days after the roast date.
This works well for our international customers as the coffee improves on the journey, arriving in places as far away as New Zealand 7-10 days after roasting in peak condition.
If you are looking for a particular coffee get in touch & we will endeavour to locate it for you.