Mogiana Dark - Brazil

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 - Dark 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.

Recipe for home

We recommend preparing it in espresso (or in a super-automatic coffee machine),

With an approximate recipe of 18 grams of coffee, 26-28 seconds of extraction and a cup weight of 36 grams,

where its sweet notes of chocolate, hazelnuts and raisins are enhanced.

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