The ONYVA Blend is a very well-balanced coffee.

The Brazil Mogiana base brings notes of chocolate and almonds, a round body, and a very balanced cup. The Colombia Huila component adds a juicy, fruity character with notes of caramel, honey, and lemon. The result is a sweet, juicy coffee with light fruity and citrus notes, a medium-intense body, and medium acidity. We recommend it both as an espresso and with milk.

ROAST – Espresso

NOTES – Chocolate, almonds, lemon

50% BRAZIL MOGIANA

ORIGIN – Brazil

REGION – Mogiana, 900–1,100 masl

VARIETY – Acaia, Catuai, Caturra, Mundo Novo

PROCESS – Natural

ABOUT THIS COFFEE

Guarani coffee is produced at Paraizinho Farm, in the Mogiana region (São Paulo), founded in 1960 and located between 900 and 1,100 meters above sea level. Its stable climate and mountainous topography create ideal growing conditions.

It is a blend of varieties such as Mundo Novo, Acaia, Icatu, and Yellow Catuaí, partly hand-harvested and naturally dried on patios and in mechanical dryers, resulting in a smooth, balanced, and sweet coffee.

THE MOGIANA REGION

Mogiana, in the state of São Paulo, is one of Brazil’s most renowned coffee-growing regions. Located between 800 and 1,100 meters above sea level, with a stable climate and excellent sun exposure, it produces sweet, balanced coffees with a creamy body. A region with a long coffee-growing tradition, known for structured cups with a long finish and fruity nuances.

50% COLOMBIA LIMÓN

ORIGIN – Colombia

REGION – Huila, 1,400–2,000 masl

VARIETY – Castillo, Colombia

PROCESS – Washed

ABOUT THIS COFFEE

We call this coffee “Limón” because of its vibrant, citrusy acidity, balanced with caramel sweetness and honey-like smoothness. It comes from Huila, Colombia, from small high-quality farms, and is produced together with Racafé, which supports coffee growers through training, sustainable practices, and fair payment.

THE TERROIR OF PITALITO

Pitalito, in southern Huila, Colombia, is a coffee-growing region recognized for its quality, with an altitude of 1,318 meters and an average temperature of 18–21°C. Located in the Magdalena Valley at the meeting point of the Central and Eastern mountain ranges, it has received multiple “Cup of Excellence” awards and is part of an area of great environmental value.

RECIPE

We recommend preparing it as an espresso:

19 grams of coffee, 28–30 seconds of extraction, and a yield of 36–38 grams in the cup, highlighting its sweet notes of milk chocolate, almonds, and lemon.

ONYVA Blend - Suscription