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Brazil Dry-Process Mogiana

A simple, low acid cup with creamy body, very nutty (candy-coated peanuts) in the light roast and dark milk chocolate in the darker roasts. Mild fruited notes, melon, banana scent. City+ to Full City +
Out of stock
  • Process Method No
  • Farm Gate No
Region South America
Grade 2/3s, SS, FC
Appearance .6 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City+ is recommended; very nutty in the light roast and chocolate in the dark roasts
Weight 1 LB
Recommended for Espresso Yes
Mogiana is the name for a Sao Paulo state coffee growing district, centered roughly around the city of Ribeirao Preto and Sertaozinho. It is to the north of the city of Sao Paulo, on your way to Minas Gerais state. It's a flat area, and coffee is planted in rows for mechanical harvesting, as they do in much of Cerrado, Minas Gerais. The altitude ranges from 800-1000 meters, quite low by the standards of Central America, but fine for the production of Strictly Soft qualities of Brazil coffees. It's not always a great cup, but at it's best, it has that ideal full body, low acidity, nut and chocolate flavors ... the things people look for in a nice Brazil for drip or espresso uses. This was a lot from quite late in the harvest, and we haven't offered a Mogiana coffee for a long time since I thought the quality just wasn't there. I especially did not like the ashy flavors I would get in the roast. But I was surprised (pleasantly) by the sweetness of this cup, and thought it would be very nice for traditional espresso as well. It's no competition coffee, but fits the bill for mild, clean Brazil with thick, almost oily body, and a touch of fruited sweetness. The dry fragrance at C+ roast has a candy-coated peanut scent, and a little banana fruit note. At FC+ the aromatics are like a soft, darker milk chocolate. There's a touch of smoke in the wet aroma (I shave a slight amount off the points for that) but basically it has a very sweet, somewhat rustics scent, with a little melon-like fruit, and nutty roast tones. The cup flavors are, as anticipated, nutty in the light roasts and more chocolate in the darker roasts. It has an overall rustic overlay in the cup flavors, a little Yemen-like, with a mild hickory wood aspect. The body is viscous. I was impressed with the evenness of the roast too; sometimes DP Brazils have quaker defects but this is a good preparation, with very very few.