ONYVA Blend - Brazil and Colombia

67% BRAZIL MOGIANA

• COUNTRY - Brazil

• REGION - Mogiana

• PRODUCER - Various producers in the region

• ALTITUDE - 900 - 1100 meters above sea level

• VARIETY - Mix of varieties

• PROCESS - Natural

• ROAST - Espresso

• HARVEST - May - September 2024

About this coffee

Our Guarani coffee is produced, harvested, and dried at the Paraizinho farm, founded in 1960 and located in the Mogiana region of São Paulo state, at an altitude of between 900 and 1,100 meters. With a near-constant year-round temperature of around 20°C and a mountainous topography that provides natural shade, Paraizinho's geographical location is ideal for coffee production.

Nearly half of the farm's arable land is dedicated to coffee cultivation: 67 of its 145 hectares are dedicated to coffee production.

Guarani coffee is a blend of several varieties grown on the farm, including Mundo Novo, Acaia, Icatu, and Yellow Catuaí. Part of the harvest is done manually, and after picking, the cherries are dried in patios and mechanical dryers, resulting in a natural coffee with a smooth, balanced, and sweet profile.

The Mogiana Region

The state of São Paulo is home to one of Brazil's most renowned coffee-growing regions: Mogiana. Its name comes from the Companhia Mogiana de Estradas de Ferro railway company, which created the "coffee railway" in 1883, facilitating transportation and, above all, increasing coffee production in the region.

Mogiana is located at altitudes between 800 and 1,100 meters, with constant temperatures of around 20°C year-round and mountainous terrain ideal for coffee cultivation. These natural conditions allow for sweet, balanced, and structured cups.

It is a transitional region between the Atlantic Forest (humid areas) and the Cerrado (dry plains), which means it receives a large amount of sunlight. This level of sun exposure enhances photosynthesis in the coffee leaves, generating a higher concentration of polysaccharides in the beans. During roasting, these polysaccharides are broken down into shorter sugar chains, giving the cup a dense, creamy, and smooth body. On the palate, there is great sweetness and a long finish, with fruity nuances that tend to recall dried fruit, unless a longer fermentation is used.

Mogiana is a traditional coffee-producing region, with families who have worked on large farms for generations. As one of the first areas to be explored for coffee cultivation, many historic estates can still be found, some of which continue to produce coffee, while others have migrated to cattle ranching or sugarcane cultivation. Another common combination in the region is the traditional Brazilian production of coffee and milk, a reflection of its strong agricultural identity.

33% COLOMBIA CHOCO POPAYÁN

• COUNTRY - Colombia

• REGION - Cauca

• PRODUCER - Small producers in the region

• ALTITUDE - 1400 - 2000 meters above sea level

• VARIETY - Mix of varieties

• BENEFIT - Washing

• ROAST - Espresso

• HARVEST - May - June 2024

About this coffee

The name "CHOCO" refers to this coffee's aromatic profile and its distinctive notes of chocolate, caramel, hazelnut, and almond. A wonderful example of the coffees from the Cauca region.

The production of this coffee is concentrated in the mountains surrounding the city of Popayán, the regional capital. The high plateaus of Cauca offer ideal conditions for coffee cultivation, thanks to their rich volcanic soils and stable climate year-round. Furthermore, the high mountains and geographical proximity to Ecuador protect the coffee plantations from the humidity of the Pacific and the southern trade winds.

This coffee comes from Racafé, one of the leading green coffee exporters in Colombia. Through its CRECER quality charter, Racafé raises awareness among producers about the importance of preserving natural resources, improves coffee growers' quality of life through fair compensation, and offers training to improve the quality of the coffee they produce.

The Terroir of Popayán

Its climate, varied topography—marked by the presence of the Western and Eastern mountain ranges—and the tradition and passion of its people make this region the fourth-largest coffee producer in the country and the largest in number of coffee-growing families. More than 93,000 families cultivate 94,500 hectares of Arabica coffee in varieties such as Castillo, Colombia, Caturra, Typica, Bourbon, and Tabí, spanning 34 municipalities.

The Popayán terroir is comprised of 43,000 farming families spread across 11 municipalities in the central part of the department, including the Popayán Plateau. Here, rural communities, Afro-descendants, and Nasa and Misak Indigenous peoples work with high levels of technology and productivity on approximately 44,500 hectares of coffee plantations.

These high-altitude coffees, grown at an average of 1,700 meters above sea level, grow in soils rich in volcanic ash, with exposure to both full sun and partial shade. Their cup profile is distinguished by its pronounced fragrance and aroma, medium-high acidity, medium body, and a balanced cup, with notes of caramel and floral nuances.

Recipe for home

We recommend preparing it in espresso,

With an approximate recipe of 18 grams of coffee, 28-30 seconds of extraction and a cup weight of 38 grams,

where its sweet notes of milk chocolate, almonds and apricot are enhanced.

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