Brésil Mogiana
Cultivé par Gabriel Carvalho à la ferme Fazenda Cachoeira da Grama, ce café riche et corsé de la région de Mogiana, au Brésil, offre un bel équilibre, des notes de noix grillées et une douceur veloutée. Un café réconfortant et fiable, particulièrement adapté à l’infusion filtre ou au pour-over.
Brésil Mogiana
Medium Roast
Origin: Brazil
Notes: Fruity / Dark Berries / Nutty
Farm: Fazenda Cachoeira de Grama
Process: Natural
Altitude: 1100-1250 m
Directly Sourced
Récupération disponible à Laurel Café
Habituellement prête en 24 heures
Brésil Mogiana
340g / Grains entiers
Laurel Café
35 Laurel Street
Ottawa ON K1Y 4M4
Canada
ORIGIN
This coffee is grown by Gabriel Carvalho at Fazenda Cachoeira de Grama in Brazil’s Mogiana region. The farm sits between 1,100 and 1,250 meters, where rich soil, steady temperatures, and gentle seasons allow Catigua, Catucai, and Caturra varieties to thrive. Harvest runs from June to September, with cherries naturally processed to preserve sweetness and body. Mogiana is known for producing full-bodied coffees with a round mouthfeel and layers of chocolate, nut, and ripe fruit.
CRAFT
Our medium roast draws out the natural fruit complexity of Mogiana-grown coffee. It delivers roasted nut, dark berry, and mellow sweetness over a balanced body. The natural process adds depth while keeping the brighter fruit tones intact. Best enjoyed as drip, pour-over, or French press, this roast offers a versatile, approachable cup with a clear link to its Brazilian origin.
Brazil Mogiana Medium Roast FAQ
Fruity and sweet with a nutty backbone. You’ll taste dark berry notes up front, then a smooth, nutty finish. A lively cup of coffee, especially as a filter brew, staying balanced and easy to drink.
This coffee is a medium roast. That means you get the origin’s natural sweetness and nutty cocoa character, with a bit more clarity than a darker roast. The result is a balanced cup with gentle acidity, medium body, and lots of everyday drinkability.
This medium roast is a Brazilian coffee from the Mogiana region. It uses the natural process, which often brings more fruit sweetness and heavier body. The coffee is grown at 1,100 to 1,250 m, helping preserve clarity and a lively, citric-style acidity in the cup.
Best for pour-over, drip, and AeroPress if you want those dark berry notes to pop. French press will make it rounder and a little heavier, with more nutty sweetness. It also makes a surprisingly fun moka pot if you like fruit-forward strength.
It can be, especially if you like espresso that leans fruit-forward rather than chocolate-heavy. Expect more brightness and a lighter, cleaner finish than a traditional “classic” espresso roast. For bigger chocolate richness and maximum milk performance, our Brazil Mogiana Espresso roast is the better pick.
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.