Mogiana Natural, Brazil, Espresso

Mogiana is one of Brazil’s oldest coffee-growing regions, named after the Companhia Mogiana railway—once dubbed “The Coffee Train” for its role in early coffee exports. Stretching along the São Paulo–Minas Gerais border, the valley has produced coffee since the 1800s and now yields over a million bags annually.

Its red soil and varied microclimates contribute to distinctive cup profiles. Most farms sit on plateaus at 900–1,050 meters above sea level, with average temperatures ranging from 17°C in winter to 21°C in summer.

Large, mechanized farms dominate Brazil’s coffee landscape due to flat terrain and high labor costs. While strip-picking was once standard, today’s advanced harvesters allow for selective picking of ripe cherries—improving quality. In steeper areas, tools like the derricadeira, a vibrating rake, enable efficient semi-mechanical harvesting with tarps to catch falling cherries.

Thanks to these innovations, more farms are focusing on cup quality. After harvest, cherries are sun-dried in thin layers on patios and regularly turned to ensure even drying.