Alta Mogiana, Brazil
Juicy Berries, Honey, Milk Chocolate.
A bold, no-nonsense, natural Brazilian with a full-bodied feel, and mellow low acidity, with beans only ever sourced from trusted Brazilian smallholder farmers. The Mogiana region, which runs along the São Paulo and Minas Gerais border, is home to some of the most consistently sweet and well-structured naturals produced in Brazil.
Producer - Hand selected lots from individual farms.
Region - Alta Mogiana
Altitude - 1200Masl
Varietal - Catuai, Mundo Novo
Process - Natural/Dry Processed
Roast Level - ◉◉◉◉◎
Temp: 93 °C
Pressure: 9 bar
Ratio: 1:2.25 (20 g in → 45 g out)
Time: 27–30 s
Steps
- Grind – Fine, like caster sugar.
- Dose & tamp – 20 g coffee, even and firm tamp.
- Pull shot – 45 g yield in ~28 seconds.
- Serve – Smooth, chocolate-rich espresso with berry jam sweetness and a creamy vanilla finish.
Ratio:18 g coffee → 280 ml water (≈1:15.5)Temp: 94 °C
Grind: Medium (a touch finer than table salt)
Total brew time: 2:45–3:15
Steps
- Prep – Rinse filter with hot water, discard rinse.
- Add coffee – 18 g ground coffee in brewer.
- Bloom – Pour 50 ml water, let sit 30 s.
- Pour – Slowly add the rest (up to 280 ml) by 1:45.
- Wait – Let it drain; finish around 3:00.
- Swirl & sip – Expect a rich chocolate base, jammy sweetness and a smooth, creamy finish.
- We recommend consuming the coffee within three months (unopened).
- Once opened, we recommend using within 7 days.
- Store in a cool, dry place.
Ships within 1-3 working days.
Coffee Origins
ALTA MOGIANA, BRAZIL
The Mogiana Region, spanning São Paulo and Minas Gerais, is famed for its rich soils, high altitudes, and mild climate - perfect for coffee cultivation. Mogiana is known for smooth, chocolatey flavours and gentle acidity.
Process
Natural / Dry Processed (Brazil)
The natural, or dry, process is the oldest way to process coffee and brings out a bean’s sweetness and depth. Whole coffee cherries are dried under the sun, letting the fruit’s sugars soak into the bean. Once dried, the outer layers are removed. This method gives the coffee a bold, fruity flavour and a rich, full body.
Smallholder Farmers in Alta Mogiana
Some of the producers
Jose Carlos Alves Pinto, São Sebastião do Paraíso
José and his brothers have 4 farms in São Sebastião do Paraíso. In the 1990s, the brothers invested in technology with an aim to increase the cultivated area and renovate their crops (more adequate spacing, systematization, new varieties). Their focus at the moment is an improvement in business management, and investing in processes, people and optimization to increase sustainability and excellence in the cup.
Marcio Martins Ferreira, Fazendas Monte Alto & Mimosa
Marcio has two farms in Pedregulho, Mogiana. He started his first coffee crop at his father’s estate in 1983, which was dominated by dairy farming. The results from coffee over time meant that Marcio could leave behind the milk production of his father and focus solely on coffee cultivation, which has become the primary income for the family ever since.
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