has existed for more than 200 years and is now run by Ricardo Aguiar. It is one of the parcels of land with the longest legacy in the area and carries several certifications, including FTO (Fair Trade Organic), Rainforest Alliance, and UTZ.
There are several varieties of coffee grown on the farm including Mundo Novo, Red and Yellow Catuai, IBC 12, and Icatú.
The Mogiana coffee region runs along the São Paulo side of a stretch of the São Paulo/Minas border. The name 'Mogiana' is derived from the Companhia Mogiana Estrada de Ferro train line that ran through this area.
Blessed with rich volcanic soils and fantastic weather conditions, this area produces wonderful coffees of a high standard.
With its full body, fruitiness, sweetness and acidity the Mogiana type is among the best coffees in the world.
All Mogiana coffees are rich in flavor, some variations exhibit mild chocolate, nuts and/or caramel notes with less acidity.
The first coffee plants were reportedly brought into Brazil in the early 18th century; spreading from the northern state of Pará in 1727 all the way down to Rio de Janerio within 50 years.
Initially, coffee was grown almost exclusively for domestic consumption by European colonists, but as demand for coffee began to increase in the United States and on the European continent, coffee supplies elsewhere in the world started to decline.
Major outbreaks of coffee-leaf rust practically decimated the coffee-growing powerhouses of Java and Ceylon, creating an opening for the burgeoning coffee industry in Central and South America.
Brazil has had a major impact on the number of coffee varieties in the world. Mutant-hybrids and cultivars have sprung from here, either spontaneously or by laboratory creation. Examples include:
Caturra (a dwarf mutation of Bourbon variety),
Maragogype (an oversize Typica derivative),
Mundo Novo (a Bourbon-Typica that is also a parent plant of
Catuai, developed by Brazilian agro-scientists)
These represent only a few of the seemingly countless coffee types that originated in Brazil and are now spread among coffee-growing countries everywhere.
Brazil's’ post-harvest processing is also somewhat unique; 'Pulped Natural' and 'Natural' processing still dominates the industry here.
Pulped Natural coffees are de-pulped and allowed to dry with their mucilage still intact.
Natural coffees are typically either dried on the trees before harvesting (called Boya), or picked and laid out on patios in order to finish drying before being hulled.
Both processes tend to lend the coffees a nutty creaminess that has a more tempered fruit tone than the bright and acidic Washed or even Honey coffees we see elsewhere from Mesoamerica.
Growing Regions - Bahia, Espírito Santo, Minas Gerais (including Carmo de Minas, Cerrado Mineiro, and Sul de Minas), Nambuco, Paraná, San Janeiro, São Paulo (including Mogiana)
Common Varieties - Bourbon (including Yellow Bourbon), Catimor, Catuai, Caturra, Maragogype, Typica
Processing Methods - Pulped Natural, Natural, Washed (less common)
Harvest Period - April–September, October–December (Espírito Santo)