Brazil Mogiana Espresso
Grown by Gabriel Carvalho at Fazenda Cachoeira da Grama in Brazil’s Mogiana region. This single-origin espresso roast captures the signature profile of Brazilian coffee flavours. Naturally sun-dried, the coffee beans deliver a rich, well-rounded shot with notes of roasted nuts, dark chocolate, and subtle red fruit. Sweet, balanced, and full of character, with a smooth crema and a satisfying finish.
Brazil Mogiana Espresso
Espresso Roast
Origin: Brazil
Notes: Chocolate / Bittersweet / Nutty
Farm: Fazenda Cachoeira de Grama
Process: Natural
Altitude: 1100-1250 m
Directly Sourced
Pickup available at Laurel Café
Usually ready in 24 hours
Brazil Mogiana Espresso
340g / Whole Bean
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.