Brazil Mogiana Dry-Process Peaberry

The cup is in line with the flavor profile of dry-process Brazil, with nutty and cocoa roast tones, big body, and a slight drying finish. It also has a brightness and clean taste I don't see often in Mogiana naturals, with a unique dried apple note. City+ to Full City and beyond.
Out of stock
84.7
  • Process Method Dry Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region South America
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Mar 27 2012
Lot size 80bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Bourbon, Mundo Novo
Grade 16-17 PB screen, 2-3, SS, FC
Appearance .8 d/300gr, 16-17 PB Screen
Roast Recommendations This lot works well in the entire roast range, City+ to Full City and beyond.
Weight 1 LB
Peaberry lots normally do not come in large amounts, but when you produce as much coffee as Brazil, it figures you can generate a lot of peaberries as well. Peaberry is simply the rounded-form coffee seed that occurs when one of the embryotic beans in the fruit fails to grown. Instead of needing to share the space in the fruit with a friend, the peaberry spreads out and fills out the available space in the fruit. The peaberries are separated from the normal flat beans in dry milling the coffee, before export. Peaberry don't necessarily have better cup quality than flats, but with this lot from Mogiana, I felt they did, absolutely.
This is a classic natural Brazil flavor profile, rustic and thick bodied. The dry fragrance has aromatic wood notes of cedar and a sweet pipe tobacco scent. Adding hot water, the wet aroma has savory notes, tamari, toasted almond, and heavily-browned sugar. The cup is in line with the flavor profile of dry-process Brazil, with nutty and cocoa roast tones, big body, and a slight drying finish. It also has a brightness and clean taste I don't see often in Mogiana naturals, with a unique dried apple note. (Perhaps this is the result of being a peaberry, as I do see increased brightness in peaberry coffees from other origins sometimes). There's a brown sugar sweetness as well, that gives dimension to the chocolate-cocoa aftertaste, with a touch of sarsaparilla. It's a really nice, crowd-pleaser coffee... uncomplicated, low in acidity, and great in espresso blends as well.