Brazil | Rancho Sao Benedito | Yellow Bourbon | Pulped Natural

Region: Mantiqueira de Minas, Minas Gerais  

Elevation: 1200 masl

About: Rancho São Benedito sits in Brazil’s Mantiqueira de Minas, shaped by the long-standing work of the Junqueira family. Mariana de Carvalho Junqueira inherited the land in the 1950s, continuing a legacy grounded in patience, consistency, and a clear respect for the land. Coffee production here has never been treated as short-term output, but as an ongoing process tied to environmental stability and careful decision-making. 

Mariana’s approach centers on maintaining ecological balance. Coffee is planted along contour lines to reduce soil erosion, while biodiversity across the farm is actively preserved. These practices are not recent innovations but part of the farm’s foundation. 

Today, her son, Márcio Heleno de Carvalho Junqueira, manages the family farms. His role reflects continuity rather than change, building on established systems while refining efficiency. A centralized processing structure reduces water and energy use, aligning production with long-term sustainability. 

The farm’s responsibility extends beyond cultivation. Workers are supported with housing, medical care, and access to education, reinforcing a stable and functional community around the farm.

Produced by Mariana de Carvalho Junqueira and Márcio Heleno de Carvalho Junqueira, this Yellow Bourbon lot hails from the Rancho Sao Benedito estate in the Mantiqueira de Minas region of Minas Gerais, Brazil. Cultivated at 1200 masl, the coffee is prepared using the pulped natural method, a technique common in Brazil · Mantiqueira de Minas, Minas Gerais that balances the sweetness of the fruit with the clarity of washed processing.

As a varietal, Yellow Bourbon is often celebrated for its distinct sweetness and balanced acidity. When evaluating the nuances of such a specific origin, roasters like Proud Mary Coffee focus on highlighting the inherent characteristics of the bean. To better understand how these regional and processing factors influence the final cup, we recommend referencing the flavor wheel to identify the complex aromatic compounds often found in high-quality Brazilian coffees.