Mogiana (Brazil)

A naturally processed Arabica with notes of hazelnut, roasted medium to dark.

The Mogiana Valley, rich in volcanic soil, lies in the north of the state of São Paulo, near the border with Minas Gerais. Coffee cultivation there dates back to the 19th century.

With natural processing (the beans are also referred to as “unwashed” or “dry processed”), the coffee cherries are dried before the beans are hulled. In other words, the fruit is left intact. The sugars in the cherry therefore ferment on the coffee bean, resulting in more intense flavors than with washed beans.