Brazil
Brazil Mogiana
Mogiana, Sao Paulo · 900–1200 masl · Natural
View on mapThe classic Mogiana terroir of Sao Paulo: a smooth, low-acid natural with heavy peanut, milk chocolate, and caramel sweetness.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Brazil Mogiana | 4 | 4 | 5 | 5 | 8 | 8 |
Details
- Varieties
- Yellow Bourbon, Mundo Novo, Catuai
- Processing
- Natural
- Roast
- Medium-Dark
- Harvest
- May, Jun, Jul, Aug, Sep
Tasting notes
PeanutMilk ChocolateCaramelHazelnut
Brewing recommendations
Espressoaffinity 8/10
Grind
Fine (260µm)
Temp
90°C
Ratio
1:2
Brew
28s
Concentrated peanut and milk-chocolate; syrupy shot.
French Pressaffinity 8/10
Grind
Coarse (1050µm)
Temp
92°C
Ratio
1:15
Brew
240s
Heavy body; peanut and milk-chocolate with textured mouthfeel.
Cold Brewaffinity 7/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; peanut and milk-chocolate without the bite.
Moka Potaffinity 7/10
Grind
Fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; peanut and milk-chocolate in a concentrated cup.
Kalita Waveaffinity 6/10
Grind
Medium (800µm)
Temp
90°C
Ratio
1:16
Brew
240s
Balanced extraction; peanut and milk-chocolate with rounded sweetness.
AeroPressaffinity 6/10
Grind
Medium-Fine (600µm)
Temp
82°C
Ratio
1:14
Brew
90s
Versatile cup; peanut and milk-chocolate with soft acidity.
Chemexaffinity 4/10
Grind
Medium (800µm)
Temp
91°C
Ratio
1:17
Brew
270s
Tea-like clarity; peanut and milk-chocolate shine through.
Pour-Over V60affinity 3/10
Grind
Medium-Fine (600µm)
Temp
90°C
Ratio
1:16
Brew
210s
Highlights peanut and milk-chocolate; full-bodied and articulate.