Brazil: Mogiana Guaxupe (Low Acid)
Tasting notes:
A very fresh and tasty Brazil! Also VERY Low-acid for those with more sensitive stomachs, or just like it that way. Brazil Mogiana 17/18 is produced by farmers organized around cooperatives in the Mogiana growing region split between the states of São Paulo and Minas Gerais, Brazil. The Mogiana region is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. As the world’s largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.
Tasting Notes:
The aroma is very nutty and sweet. There was a surprising hint of smoke on the palate. Full-bodied and low acidity – thick, creamy, nutty, and semi-sweet. At the darker roasts a very sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor.
Tasting notes:
A very fresh and tasty Brazil! Also VERY Low-acid for those with more sensitive stomachs, or just like it that way. Brazil Mogiana 17/18 is produced by farmers organized around cooperatives in the Mogiana growing region split between the states of São Paulo and Minas Gerais, Brazil. The Mogiana region is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. As the world’s largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.
Tasting Notes:
The aroma is very nutty and sweet. There was a surprising hint of smoke on the palate. Full-bodied and low acidity – thick, creamy, nutty, and semi-sweet. At the darker roasts a very sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor.
Tasting notes:
A very fresh and tasty Brazil! Also VERY Low-acid for those with more sensitive stomachs, or just like it that way. Brazil Mogiana 17/18 is produced by farmers organized around cooperatives in the Mogiana growing region split between the states of São Paulo and Minas Gerais, Brazil. The Mogiana region is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. As the world’s largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.
Tasting Notes:
The aroma is very nutty and sweet. There was a surprising hint of smoke on the palate. Full-bodied and low acidity – thick, creamy, nutty, and semi-sweet. At the darker roasts a very sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor.
MORE INFO: A lovely Brazil arrival. Smooth, clean and rich, these beans make an awesome single origin cup, or blend base. This is a Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.
As the world’s largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size.
This particular lot comes from Cooperativa Regional de Cafeicultores em Guaxupé (Cooxupé), which was established in 1937 and currently has 14,000 active members. Producers typically have farms that average 60 acres in size. Each producer cultivates and harvest their own cherries and places them on patios to dry to 15 percent moisture after which the coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture. Coffee is carefully stored until it is time for milling and export, which all takes place at the Cooxupé dry mill where traceability and quality control are carefully managed so each producer can be paid according to the quality of their coffee.
The Truth About Caffeine
