Brazil Mogiana Whole Bean

Description

A natural process lot from the Mogiana hills on the border of Sao Paulo and Minas Gerais, picked at 1,100 metres and dried whole on raised beds for eighteen to twenty-two days. Drying the cherry intact pushes the sugars into the seed, and the cup carries it: dark chocolate, toasted almond, a note of dried plum underneath.

We take this one a shade past our usual medium. A natural from Mogiana at a light roast tends to read as bready rather than sweet, and the extra minute in the drum settles it. Rest is five to seven days from the roast date; it holds its body for about six weeks in a sealed bag.

Brewing notes: 18 g in and 38 g out over 30 seconds gives a shot with the body to stand up in a flat white. On a French press, 60 g per litre and a four-minute steep suits it better than a fast pour-over, which thins it out.

Whole bean, resealable bag with a one-way valve, roast date on the back. Pick your size above.