Mogiana, Brazil - Medium Roast

Mogiana, Brazil - Medium RoastFrom the rolling hills along the So Paulo and Minas Gerais border, the Mogiana region produces some of Brazils most celebrated natural coffees renowned for their sweetness, balance, and reliability. Grown by smallholder farmers at elevations between 800 and 1,300 meters, this carefully selected lot is sun dried on patios to preserve its clean, consistent character. Roasted medium dark, the cup offers smooth layers of chocolate and caramel sweetness,

From the rolling hills along the São Paulo and Minas Gerais border, the Mogiana region produces some of Brazil’s most celebrated natural coffees renowned for their sweetness, balance, and reliability. Grown by smallholder farmers at elevations between 800 and 1,300 meters, this carefully selected lot is sun-dried on patios to preserve its clean, consistent character. Roasted medium dark, the cup offers smooth layers of chocolate and caramel sweetness, underscored by subtle nutty undertones and a velvety full body. An everyday classic crafted with generations of care and a deep commitment to both community and sustainability.

COUNTRY: Brazil

REGION: Mogiana

ROAST: Medium Dark (22% DTR)

TASTING NOTES: Chocolate • Honey • Almond

PROCESS: Natural / Dry Processed

ALTITUDE: 800-1300 masl

VARIETY:  Acacia, Catuai, Caturra, Mundo Novo

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We typically roast all of our coffees to order on Thursdays and Fridays. Orders ship out that evening, unless they need ground and then we hold the order up to 72 hours before grinding so that the coffee can properly off-gas co2.

It’s important to let your coffee rest for at least 3 days from the roast date so that the coffee has time to off-gas co2 and further develop their full flavors. Peak window for brewing is between 7-14 days, with a slight fall in subtle flavors toward the end of 40 days after roast.