Brazil Mogiana Gold Espresso
Brazil Mogiana Gold Espresso
Cherry Chocolate, Cashew, and Creamy
This is our staple coffee we use for our everyday espresso. It has a pleasant acidity of cherries and chocolate and creamy cashew nuttiness. Plays wonderfully with milk.
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- We typically roast on Monday, with orders being available by Wednesday the latest. Please keep this in mind when placing your order, or it might get bumped to the next roast day.
More information about this coffee
The coffee region of Mogiana (part in São Paulo, part in Minas Gerais) is home to sizable cooperatives, which play a critical role in contributing to the social and economic development of their region, especially in the coffee sector. In the wide network of coffee farms based in Ibiraci, the cooperative COCAPIL stands out as the perfect example.
Cocapil is the name of a cooperative in Ibiraci, Mogiana region (Minas gerais). There are about 850 active producers in Minas Gerais, and together they work to create balanced lots that showcase stone fruity in combination with classic milk chocolate. The coffee grows at around 950 – 1000 m.a.s.l. Cocapil understands the golden standard and provides an economically priced coffee with “that something extra”.
| Producer | Smallholder farmers from the Cocapil Co-op |
| Location | Ibiraci, Minas Gerais, Brazil |
| Elevation | 950 – 1000 masl |
| Variety | Red & yellow catuai |
| Process | Pulped natural |
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Brewing Reccomendations
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Here's a good place to start:
- Use a 1:16 ratio. Use the amount of coffee (grams) x 16 of water.
- Get your Water as HOT as you can.
- Aim for a 3-4 minute brew time. To make your brew take longer, grind your coffee finer.
Espresso
Dose (ground coffee in)
18 grams
Yield (espresso in the cup)
40 grams
Time (how long it takes)
35-40 seconds
To make your shot time longer, grind your coffee finer.