Brazilia Mogiana Arabica 100%

Rich in red volcanic soil, the Mogiana region lies between São Paulo and Minas Gerais. There are some microclimate differences in the area, but overall, the quality of the coffee produced here is very high. In the Mogiana region, coffee lots are produced with much clearer flavors than in other parts of Brazil. Notes of roasted nuts and chocolate are predominant in this region. The type of coffee from Mogiana is among the best in the world, with a strong body, fruity taste, and acidity. Some variations come with notes of chocolate, nuts, or caramel.

Brazil’s coffee production accounts for about one-third of the world’s total, making it by far the largest producer globally for the past 150 years. In central Brazil, the vast Cerrado savanna is interrupted by seemingly endless plateaus called Chapadas. These stretch across the states of Goiás, Mato Grosso do Sul, Mato Grosso, Tocantins, and Minas Gerais, turning them into one of the largest coffee-producing areas in the world. Around Minas Gerais, farmers have increasingly focused on growing primarily specialty coffee. The well-defined seasons—with hot, humid summers and pleasantly cool, dry winters—favor coffee cultivation in this region.

This coffee was produced in the Mogiana region. Coffees from Brazil are uniquely detailed: NY 2 means “New York 2” and refers to the maximum number of defects allowed based on the New York Stock Exchange grading system—it's the highest grade. Screen 17/18 defines the bean size, with this coffee having larger beans among Brazilian classes. Strictly soft and fine cup describes the cup quality—requiring a smooth, consistent, and clean brew.

The most common processing method in Brazil, used for about 90% of Arabicas produced, is the dry process—accurately described as natural. The coffee cherry is first cleaned and then placed in thin layers to dry in the sun on patios or in mechanical dryers. Coffee plantations in Brazil often cover vast areas of land, requiring hundreds of people to manage and operate them to produce large volumes of coffee.