Brésil Mogiana Espresso
Issus de la Fazenda Cachoeira da Grama, ces grains naturellement séchés au soleil incarnent le profil emblématique de l’espresso brésilien. Attendez-vous à un espresso riche et rond, aux notes de noix grillées, de chocolat noir et de subtils fruits rouges. Doux, équilibré et plein de caractère, il offre une crème onctueuse et une finale agréable.
Brésil Mogiana Espresso
Torréfaction espresso
Origine : Brésil
Notes : Chocolat / Doux-amer / Noisette
Ferme : Fazenda Cachoeira da Grama
Procédé : Naturel
Altitude : 1100–1250 m
Source directe
Récupération disponible à Laurel Café
Habituellement prête en 24 heures
Brésil Mogiana Espresso
340g / Grains entiers
Laurel Café
35 Laurel Street
Ottawa ON K1Y 4M4
Canada
ORIGIN
These coffee beans come from Fazenda Cachoeira de Grama, a family-run estate in Brazil’s Mogiana region. The farm sits between 1,100 and 1,250 meters, where the Carvalho Dias family cultivates Catigua, Catucai, and Caturra varieties in rich, well-drained soil. Their approach combines generations of coffee-growing expertise with sustainable land management. Mogiana’s steady climate and gentle seasons allow the cherries to ripen slowly, developing the full-bodied, chocolate-forward profile the region is known for.
CRAFT
We roast this lot to bring out the natural sweetness and creamy texture of Mogiana-grown coffee. The natural process deepens the body and creates rich chocolate notes, layered with bittersweet cocoa and roasted nuts. Its low acidity and velvety mouthfeel make it ideal for espresso, while still pairing beautifully with milk. Directly sourced from the Carvalho Dias family, this is a Brazilian espresso that delivers depth, balance, and a genuine connection to origin.
Brazil Mogiana Espresso FAQ
This is a comfort-forward espresso with a smooth, classic profile. Expect milk chocolate, toasted nuts, and caramel sweetness, with low acidity and a fuller body. It’s the kind of cup that feels rounded and steady, not sharp or fruity, which makes it a go-to for daily espresso and cafe-style drinks at home.
It’s roasted for espresso, landing in the medium to medium-dark range. That means deeper sweetness and a more developed cocoa flavour, plus enough structure to hold up in milk. You’ll get richness and balance without the ashy bitterness you can sometimes find in very dark roasts.
Yes. This coffee is built for milk. In cappuccinos and lattes it reads like chocolate and caramel, with a nutty finish. If you want a sweeter, more “classic cafe” profile that stays present through steamed milk, this is one of the safest bets in the lineup.
Absolutely. It pulls a smooth, forgiving shot with low acidity and solid body. If you like espresso that leans chocolatey and mellow rather than bright and citrusy, you’ll love it straight. It’s also a great option if you are dialing in a new machine and want something consistent.
Start simple: 18 g in, 36 g out (1:2 ratio) in about 25 to 32 seconds. If it tastes sharp or thin, grind finer or extend the yield slightly. If it tastes bitter or dry, grind a touch coarser or shorten the yield. Aim for a syrupy texture and chocolate-forward sweetness.
Espresso is the main event, but it’s also excellent in moka pot and AeroPress for a strong, espresso-like cup. In drip or pour-over it will taste more chocolatey and nutty than fruity, with a smooth finish. If you want maximum richness outside espresso, go French press.
Our coffee is roasted to order and ships the next business day. For peak flavour, enjoy this coffee within 4 to 6 weeks of the roast date. Store the bag sealed, in a cool, dry place, away from heat and sunlight.
Our specialty coffee is crafted with ethically sourced, high-grade arabica beans from trusted farms around the world. Each roast brings out bold flavour, smooth finish, and consistent quality in every cup. We roast in small batches to honour the origin, depth, and complexity of every bean.