Brazil Alta Mogiana SS FC 14/16
As the world's largest coffee producer, Brazil is known for its mechanised processing methods, often associated with larger estates. However, the Mogiana region—straddling São Paulo and Minas Gerais—is celebrated for its small to medium-sized farms nestled among rolling hills and uneven terrain. This lot is sourced from a cooperative system, where farms typically average around 60 acres.
- Regular price
- 4.160 BD
- Sale price
- 4.160 BD
- Regular price
Processing Method
Coming Soon!
Processing Method
Coming Soon!
Taste Profile
A nice traditional Brazil cup. Neutral and smooth with pretty low acidity and pleasant nutty chocolaty factor. Lighter roasts will have a hint of acidity but be pretty dry in its tones. Medium roasts and beyond are where it shined. Drops most of the acidity and turn a bit fuller bodied with a more traditional nutty and chocolaty tone. Darker roasts get much bolder and thicker with smoky dark chocolate notes with some nuttiness coming through in the aftertaste.
Taste Profile
A nice traditional Brazil cup. Neutral and smooth with pretty low acidity and pleasant nutty chocolaty factor. Lighter roasts will have a hint of acidity but be pretty dry in its tones. Medium roasts and beyond are where it shined. Drops most of the acidity and turn a bit fuller bodied with a more traditional nutty and chocolaty tone. Darker roasts get much bolder and thicker with smoky dark chocolate notes with some nuttiness coming through in the aftertaste.
Roast Recommendation
Avoid super light roasting since it leaves the beans tasting underdeveloped. Instead, aiming for a roast halfway between the first and second crack ensures a balanced, well-defined cup of coffee. Hitting the roast just before the second crack typically results in a delicious, neutral-toned brew.
Roast Recommendation
Avoid super light roasting since it leaves the beans tasting underdeveloped. Instead, aiming for a roast halfway between the first and second crack ensures a balanced, well-defined cup of coffee. Hitting the roast just before the second crack typically results in a delicious, neutral-toned brew.
About This Coffee
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