Brazil
Brazil Mogiana
Mogiana, Sao Paulo · 900–1200 masl · Natural
The 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.