Our Coffee Beans

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The Mogiana Region: The Heart of Brazil’s Finest Coffee
Nestled along the border of São Paulo and Minas Gerais, the Mogiana region is one of Brazil’s most celebrated coffee-growing areas. With its rich volcanic soil, consistent rainfall, and elevations ranging from 1,000 to 1,400 meters above sea level, Mogiana offers the ideal conditions for cultivating high-quality Arabica coffee.
What sets Mogiana coffee apart is its exceptional balance, smooth body, and rich flavor profile. Coffees from this region are known for their sweet, chocolatey notes, mild acidity, and long, clean finish, making them a favorite among specialty roasters and discerning coffee drinkers worldwide.
Generations of skilled farmers in Mogiana combine traditional farming methods with modern practices to preserve the land and elevate the quality of each harvest. The region’s commitment to sustainability and quality has earned it a reputation as a leading source of specialty-grade Brazilian coffee.
When you choose Mogiana coffee, you’re not only enjoying a superior cup—you’re supporting a legacy of craftsmanship and a community deeply rooted in the art of coffee.

Mogiana Offers:


1. Bourbon
Flavor Profile: Sweet, balanced, with notes of chocolate, nuts, and mild fruit
Body: Medium to full
Acidity: Bright and clean
Bourbon is one of the oldest and most respected Arabica varietals. It’s prized for its sweetness and complexity, often producing cups with rich body and a smooth finish.

2. Mundo Novo
Flavor Profile: Nutty, chocolatey, low acidity
Body: Full and creamy
Acidity: Low
Mundo Novo is a natural hybrid of Bourbon and Typica. It performs exceptionally well at higher altitudes and is known for its high yield and resistance, making it a favorite among Mogiana farmers.

3. Catuaí (Red & Yellow)
Flavor Profile: Sweet, mild citrus, chocolate
Body: Medium
Acidity: Mild to medium
Catuaí is a compact hybrid developed in Brazil and widely grown throughout Mogiana. Red Catuaí typically has a slightly heavier body, while Yellow Catuaí offers brighter, fruitier notes.

4. Typica
Flavor Profile: Clean, delicate, floral and sweet
Body: Light to medium
Acidity: Bright and crisp
Though less common due to lower yields, Typica is still cultivated by some Mogiana producers for its elegant cup profile and traditional heritage.

5. Icatu
Flavor Profile: Chocolate, nutty, earthy undertones
Body: Full
Acidity: Low to medium
Icatu is a hybrid varietal known for its disease resistance and consistency. It produces a bold, balanced cup and is ideal for espresso blends.

6. Obatã
Flavor Profile: Sweet, balanced, with hints of caramel and cocoa
Body: Medium to full
Acidity: Medium
Obatã is another hybrid varietal developed in Brazil, recognized for its resistance and productivity. It performs well in Mogiana’s climate and contributes to smooth, flavorful coffees.

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