Brasile Altomogiana, Caffè Arabica

Discover Brazil Altomogiana, a 100% Arabica single-origin specialty coffee from one of Brazil’s most prestigious regions for high-quality coffee production. With an SCA score of 83 points, this coffee represents the excellence of Italian artisan roasting.

Origin and Terroir

Brazil Altomogiana comes from plantations located between 1,000 and 1,200 meters above sea level in the Altamogiana region, renowned worldwide for its superior-quality Arabica coffees. The tropical climate, mineral-rich volcanic soil, and ideal altitude give this coffee unique sensory characteristics and a balanced profile.

Sensory Profile and Tasting Notes

In the cup, Brazil Altomogiana coffee stands out for its:

• Dominant notes: dark chocolate, toasted hazelnut, caramel
• Body: medium (3/5) - round and smooth
• Acidity: low (2/5) - delicate and balanced
• Intensity: medium (3/5) - balanced and versatile
• Sweetness: natural, with hints of almond
• Finish: lingering, with notes of cocoa

Processing and Roasting

This coffee is processed using the natural method, in which whole coffee cherries are sun-dried before hulling. This traditional process enhances the coffee’s natural sweetness and gives it more body than the washed method.

The medium roast preserves the coffee’s original sensory characteristics, maintaining a perfect balance of sweetness, body, and acidity without burning the essential oils that contain its precious aromas.

Specialty Coffee Certification

With an SCA score of 83 points, Brazil Altomogiana is certified as Specialty Coffee. This score guarantees:

• Coffee free from primary and secondary defects
• Complete traceability from farm to cup
• Artisan processing and rigorous quality control
• A distinctive, recognizable sensory profile

Recommended Brewing Methods

Brazil Altomogiana is ideal for:

• Espresso: brings out chocolate and caramel notes with a thick crema
• Moka pot: round body and natural sweetness enhanced by pressure
• Pour-over: a clean profile that highlights hazelnut and almond notes

Available Formats

• 250 g - Ideal for tasting and discovering the coffee
• 500 g
• 1 kg - A convenient size for regular consumption
• Whole bean or ground - Choose the grind that suits your brewing method

Storage

To preserve freshness and aroma, store the coffee in an airtight container away from light, heat, and moisture. Once opened, consume within 2–3 weeks to enjoy its sensory qualities at their best.

Italian artisan roasting | 100% Arabica

☕ Guide to Optimal Brewing and Extraction

To bring out the chocolate, hazelnut, and caramel notes of Brazil Altomogiana, start with a simple recipe and adjust one variable at a time. The following doses and times are starting points; adapt them to your equipment and taste.

Espresso: Balancing Sweetness and Body

1. Choose whole beans and grind them finely just before brewing. The Medium Roast option is a good starting point for this preparation.
2. For a compatible double basket, try 18 g of coffee for about 36 g of espresso in the cup. Distribute the grounds evenly and tamp level.
3. If your machine allows temperature adjustment, start at about 92–94 °C. As an initial guideline, try a total brew time of 25–30 seconds from the start, noting any pre-infusion.
4. Taste: if the flow is too fast and the cup tastes weak, try a slightly finer grind. If the flow is too slow and the cup tastes dry or bitter, try a coarser setting. Keep the dose and yield constant while comparing.

Moka Pot: Smooth, Rounded Brewing

1. Use the Moka Pot Ground option, or grind the beans to a medium-fine setting, coarser than espresso.
2. Fill the boiler with water up to the level specified by the manufacturer, without covering the safety valve.
3. Fill the filter basket with coffee and level it without tamping. Clean the rim and close the moka pot according to the manufacturer’s instructions.
4. Use low or moderate heat that does not extend beyond the base. Remove the moka pot from the heat when the flow turns pale and intermittent, avoiding prolonged sputtering.
5. Stir the coffee in the upper chamber before serving to make the brew more uniform.

V60 Pour-Over: A More Delicate Cup

1. Choose whole beans and a medium grind; moka pot grind is not the recommended starting point for V60.
2. Try 15 g of coffee to 250 g of water at about 92–94 °C. Rinse the paper filter and discard the rinse water.
3. Wet all the coffee with about 40–45 g of water and wait 30–40 seconds, then gradually pour in the remaining water until you reach 250 g total.
4. A total brew time of about 2 minutes 30 seconds to 3 minutes 30 seconds can be a good starting point. If the drawdown is excessively slow, try a coarser grind; if the cup is weak and the water passes through very quickly, try a finer grind.

Practical tip: Use neutral-tasting drinking water, keep your equipment clean, and note the dose, grind, and result. The aromatic notes are characteristics of the coffee, not added flavors; how they are perceived varies with roasting and brewing.