Is Brazil Mogiana Coffee Flavor Good? What are Brazil's Main Coffee Growing Regions?

Is Brazilian Mogiana Coffee Bean Delicious? What Are the Main Coffee Producing Regions in Brazil?

Mogiana coffee beans grow at elevations between 1100-1250 meters, clearly distinct from typical Brazilian coffee. The oil aroma is steady and rich, with a slightly fuller body compared to regular Brazilian coffee. Although the bitterness is more pronounced than typical Brazilian coffee, the fruit acidity is correspondingly lower, making it perfect for those who don't prefer acidic coffee!

The main coffee producing regions in Brazil include Sul de Minas (Southern Minas), Matas de Minas (Minas Southeast Forest Area), Cerrado, Chapadas de Minas (Minas North-Central Plateau), Mogiana, Paraná Province, and Bahia Province. There are both traditional and varietal species, such as Bourbon, Mundo Novo, Icatú, Catuaí, Iapar, and Catimor.

Brazil is the world's largest coffee producer, accounting for about 30% of global coffee production. However, due to Brazil's location in the tropical rainforest region, the terrain is relatively flat with few high-altitude mountains. Most coffee is grown in low-altitude, non-volcanic soil areas, and there isn't much tree shade. This results in disadvantages such as rapid growth of Brazilian beans, large bean size, but soft coffee density and limited flavor variation. Coupled with large-scale mechanical harvesting where coffee beans of various maturity levels are collected simultaneously, the quality of Brazilian beans hasn't been particularly outstanding, remaining in the commercial coffee category.

After 2000, due to incentives from coffee competitions, the quality of coffee beans produced in high-altitude regions of the south gained recognition. Particularly around the Minas highlands, the coffee quality is top-tier among Brazilian beans and also has the largest production volume. For example, Cerrado in western Minas, Matas in eastern Minas, northern Bahia, or small farms in southern Minas—Minas has almost become synonymous with Brazilian specialty coffee. In recent years, coffee competitions have become more precise in differentiating by processing methods (washed, semi-washed, honey-processed, natural), developing various flavors, textures, and aftertastes that present completely different characteristics from traditional Brazilian coffee. Honey-processed and natural methods perform especially well, increasing clean, low-acidity fruit aroma while reducing rich chocolate flavors.

The farm harvests coffee without machines, using hand-picking for fully ripe coffee beans. The dry aroma carries citrus and fruit tea notes, while the wet aroma has the fresh fragrance of black tea. The cup presents elegant aromas of jasmine and herbal tea, with a rich oolong tea aftertaste. It tastes very fresh and gentle, considered a rare stunning work among Brazilian beans.

Bourbon is also a variety of Coffea arabica. It was first discovered on Bourbon Island (now Réunion) and was named after the island. Bourbon trees produce less yield than other Arabica varieties (but slightly more than Typica), belonging to medium-low yielding varieties. At the same time, wind and rain resistance are also inferior to some newer hybrids. However, when Bourbon is grown at high altitudes (for example, above 1000 meters), it can achieve fuller and more elevated flavors. Therefore, some specialty estates in Central and South American countries have been enthusiastically promoting this low-yield but high-quality variety in recent years, such as El Salvador, Brazil, and even Rwanda in East Africa.

Bourbon grown at high altitudes typically has better aroma, brighter acidity, and may even have wine-like flavors when consumed. The sweetness is generally quite distinct. After coffee trees flower and bear fruit, the color changes of coffee cherries are generally:

Flavor description: Balanced sweetness, cream-like smoothness, fruit notes of orange and apricot, chocolate, and caramel aromas.

Coffee Details

Country: Brazil

Region: Media Mogiana

Estate: Queen's Estate

Variety: Yellow Bourbon

Processing: Pulped Natural

Elevation: 1,100-1,300m

Flavor: Sesame, almond, roasted peanuts, chocolate, cream

Overall impression: This is a sweet, highly balanced coffee suitable for coffee lovers who dislike acidity. It features nutty and chocolate flavors as the main notes, with a full-bodied texture but slightly lower complexity.

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water, bloom for 25 seconds. Second infusion to 120g, then pause. Wait until the water level drops to halfway, then continue slow infusion until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the water can extend the extraction time.

Other Brewing Suggestions:

French Press: Medium grind, water-to-coffee ratio 1:15, water temperature 87-89°C

Siphon: Medium-fine grind, water-to-coffee ratio 1:15, water temperature 87-89°C

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473