About the coffee
- Cupping notes: Chocolate, apple. almond, molasses, dried fruits. Sweet, nutty and classic.
- Cultivation: grown in the highlands between São Paula and Minas Gerais
- Altitude: 2,600-4,300 feet
- Tree type: Acaiá, Catuaí, Caturra, Icatu, and Mundo Novo
- Preparation: Natural – beans are patio-dried with mucilage intact while they are still in the cherry
About the people who grow it
The Mogiana region, which runs along the São Paulo and Minas Gerais border, is home to some of the most predictably sweet and well-structured naturals produced in Brazil. The area is rich in coffee history. In 1872, twenty-one coffee farmers were the first to invest in a new railroad in northeastern Sao Paulo, Brazil, near the border with Minas Gerias. The new railway was christened “Mogiana Railroad Company,” and it was so important that the region would take the name as its own. After a century of operation, the tracks had been largely dismantled and the name changed, but the coffee region kept its adopted moniker. Building a railroad to get coffee to market is indicative of the innovation producers in the Mogiana region have always brought to coffee farming.
On July 11, 1985 the Cooperativa de Cafeicultores e Agropecuaristas (COCAPEC) was founded. COCAPEC began with almost 300 members in its first year of operations, and today it has grown to over 2,000 members. COCAPEC is renowned in this coffee-growing region for its technical support and natural drying methods. The cooperative’s technical department works in partnership with its members to guarantee consistent coffee quality. Currently, the high Mogiana region has an average annual production of more than one million bags of coffee, of which 85% is high quality beans produced at an optimal altitude and temperature. This offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.
On July 11, 1985 the Cooperativa de Cafeicultores e Agropecuaristas (COCAPEC) was founded. COCAPEC began with almost 300 members in its first year of operations, and today it has grown to over 2,000 members. COCAPEC is renowned in this coffee-growing region for its technical support and natural drying methods. The cooperative’s technical department works in partnership with its members to guarantee consistent coffee quality. Currently, the high Mogiana region has an average annual production of more than one million bags of coffee, of which 85% is high quality beans produced at an optimal altitude and temperature. This offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.
