About the Origin: Sao Paolo, Mogiana
The state of Sao Paolo is home to the well known region of Mogiana. The region got its name from a railroad company that constructed the ‘coffee railroad’ in 1833 which led to better transportation and to the expansion of coffee production in Brazil. The beans are harvested from May through September and are grown at an altitude of 2,600 ft. - 3,900 ft.
Farm Level Info:
On July 11th, 1985 the Cooperative de Cafecultores e Agropecuaristas (COCAPEC) was born. In its first year, COCAPEC had 300 members; today it has over 2,000 members. COCAPEC is known for its technical support and natural drying methods within the region. The technical department works with its members to guarantee consistent coffee. Currently, the Mogiana region has an annual production of about 1 million bags of coffee, 85% of that is high quality beans produced at the right altitude and temperature.
Our Coffee:
Harvested from the delicate Bourbon coffee plant, these beans create a nippy and sweet coffee with strong notes of baker's chocolate. Using only the finest organic Mogiana beans, we nurture them to a perfect French roast. Brazilian coffee beans are prized for their uniquely full-bodied and spicy flavors that make for phenomenal dark roasts, but what really makes these beans unique is their low acidity. When roasted, the result is an incredible balance of bold dark roast flavor with the smoothness of a light roast coffee.
The state of Sao Paolo is home to the well known region of Mogiana. The region got its name from a railroad company that constructed the ‘coffee railroad’ in 1833 which led to better transportation and to the expansion of coffee production in Brazil. The beans are harvested from May through September and are grown at an altitude of 2,600 ft. - 3,900 ft.
Farm Level Info:
On July 11th, 1985 the Cooperative de Cafecultores e Agropecuaristas (COCAPEC) was born. In its first year, COCAPEC had 300 members; today it has over 2,000 members. COCAPEC is known for its technical support and natural drying methods within the region. The technical department works with its members to guarantee consistent coffee. Currently, the Mogiana region has an annual production of about 1 million bags of coffee, 85% of that is high quality beans produced at the right altitude and temperature.
Our Coffee:
Harvested from the delicate Bourbon coffee plant, these beans create a nippy and sweet coffee with strong notes of baker's chocolate. Using only the finest organic Mogiana beans, we nurture them to a perfect French roast. Brazilian coffee beans are prized for their uniquely full-bodied and spicy flavors that make for phenomenal dark roasts, but what really makes these beans unique is their low acidity. When roasted, the result is an incredible balance of bold dark roast flavor with the smoothness of a light roast coffee.
