Brazil, Mogiana


Species: Arabica

Preparation: natural

Tasting notes: a mild cup with balanced body, hazelnut notes

Roast: dark

Brewing: perfect for Espresso; Cafetiere; Moka Pot

Beans or ground?
Tax included

The Mogiana Valley, abundant with rich volcanic soil, lies in the north of São Paulo state, near the border with Minas Gerais. Coffee growing here dates back to the 19th Century.

In natural processing (the beans can also be referred to as unwashed, or dry-processed) the coffee cherries are dried before the beans are hulled, in other words with the fruit intact. The cherry’s sugars thus ferment on the coffee bean, giving rise to bolder flavours than with washed beans.