【 Product Name 】
Brazil Mogiana Natural Estate Specialty Coffee Beans
Options:
【 Coffee Information 】
Brazil Mogiana O'Coffee Esmeralda Sc16/18 Natural
Brazil São Paulo Alta Mogiana Sugar Roll- Pulped Natural
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Brazil Mogiana Rainha Farm Natural
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Brazil Mogiana O'Coffee Esmeralda Sc16/18 Natural
Sweet cocoa, roasted nuts, citrus, peanut brittle, with a smooth mouthfeel and a sweet, lingering finish.
Brazil São Paulo Alta Mogiana Sugar Roll Pulped Natural
Cheese, raw cacao, macadamia nut, butter, brown sugar, sweet and smooth.
Brazil Mogiana Rainha Farm Natural
Chocolate, hazelnut, and nutty forward, with a nutty brown sugar finish and good body.
Brazil is figuratively described as the "giant" and "monarch" of the coffee world because it is the world's largest coffee producer. There are approximately 3.97 billion coffee trees, and smallholder farmers now cultivate coffee that accounts for 75% of Brazil's total national production. The number of people involved in coffee production in Brazil is two to three times that of Colombia, which is the world's third-largest coffee producer. Coffee in Brazil is generally grown in flatter regions. To adapt to the local conditions, Brazilian estate owners decades ago developed improved Arabica coffee trees that do not require high altitudes or shade. These can be planted on plains or grasslands, directly exposed to the bright sun, which is different from the traditional shade-grown cultivation method at higher altitudes.
The Mogiana region of Brazil, along with Cerrado and Sul de Minas, is considered one of Brazil's three major specialty coffee regions. Because the coffee trees grow in rainforest land, the flavor is comfortably mellow and smooth, unlike the pronounced fruit acidity of typical high-altitude coffees.
❱ O’coffee — Mogiana, Brazil
Rooted in Mogiana, the historic heart of Brazilian coffee, O’coffee traces its heritage back to 1850. Located in Pedregulho, São Paulo, near the historic Chapadão Railway Station (est. 1886), the region reflects nearly two centuries of coffee-growing tradition.
Since establishing its first estate in 1890, O’coffee has expanded to seven farms, cultivating approximately 7 million coffee trees. Classic Brazilian varieties—Bourbon, Mundo Novo, Catuaí, Catucaí, Acaiá, and Icatú—form the foundation of its production.
Grown at elevations of 900–995 meters on fertile red and yellow soils, with an average temperature of 22°C and annual rainfall of 1,600 mm, the coffee develops under balanced and stable conditions. Advanced farm management and meticulous processing—natural, washed, pulped natural, and controlled fermentations—are overseen by experienced mill managers in collaboration with 185 partner growers, ensuring clarity, structure, and expressive flavor.
Committed to sustainability, O’coffee earned Rainforest Alliance certification in 2005 and was formally established as a brand in 2010, bringing estate-direct Brazilian specialty coffees to the global stage. Inspired by the mineral heritage of Minas Gerais, the Amethyst, Emerald, and Agate Series represent coffees as refined and distinctive as the gemstones they are named after—each offering a precise and elegant expression of origin.
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Rainha Farm has high recognition in Brazil and is owned by the Carvalho Dias family. The four estates under Carvalho Dias have won awards every year since the first Brazilian Cup of Excellence (COE) competition in 1999, achieving over 12 wins in 7 years. In 2004, they even swept the top positions, taking 1st, 9th, and 11th place. Finca La Esmeralda itself boasts a remarkable record: 2nd place in 2000, 3rd place in 2001, and 1st place in 2011. The meticulousness and dedication in the processing methods at Finca La Esmeralda are key to its exceptional quality.
The Arabica coffee variety Acaiá
Acaiá is a rare Arabica variety discovered in Brazil, named from the Guarani language meaning “great fruit.” A natural mutation of Mundo Novo, Acaiá is well adapted to Brazil’s climate and growing conditions. Thriving at elevations above 800 meters, the variety develops a distinctive triangular tree structure, allowing for even sunlight exposure and uniform cherry maturation. Frequently appearing in Cup of Excellence (COE) competitions, Acaiá is valued for its consistency, structure, and refined cup potential, though it remains uncommon outside Brazil.
The Arabica coffee variety Bourbon
The Arabica coffee variety Bourbon is currently one of the closest to the native species and is found in Reunion (originally named Bourbon) off the island of Madagascar. Bourbon has its own characteristics and has the same high-quality taste as Typica, with a sour taste like red wine and a sweet aftertaste. Tiberica and Bourbon can be distinguished from the leaves and bean appearance of the coffee tree. The leaves of Bourbon are wider, and the coffee cherries are smaller and denser, so the appearance of the beans is smaller and rounder than Tiberica. In Kenya and Tanzania, Bourbon progeny was used to artificially mix, and "SL28" and "SL34" artificial new varieties appeared, which are famous for their good flavor performance. Although the yield of bourbon is higher than Typica, the harvest period is also 2 years, and it can be regarded as a variety with less output.
The Arabica coffee variety Catuai
Catuai, the Arabica coffee variety, is a hybrid of Caturra and Mundo novo. Caturra is short and Mundo Novo is tall. Later, the improved height is more convenient for harvesting. The taste is sweet, the sweetness performance is similar to that of Cattura, and the sourness is less, which improves the shortcomings of bad taste and poor flavor, and has a good sense of balance.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following pulped natural methods, described below:
【Natural Process / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile. Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
【Pulped Natural】
This is a method of processing green coffee beans in Brazil. A pulping machine removes the outer skin and a portion of the mucilage layer. The beans are then placed under the sun to dry. This is similar to the Yellow Honey process, where "honey" refers to the sticky mucilage layer, with a stickiness akin to honey. The mucilage layer retains a high proportion of sugars and acids, and with proper fermentation control, this process enhances flavor and sweetness.
Manufacturer Information:
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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