Mogiana · Variety
Bourbon in Mogiana
Mogiana is known for old red-soil coffee country on the são paulo–minas border with deep sweetness, and Bourbon is one of the varieties behind that reputation. The region's farms sit at 900–1,300 m — Bourbon's preferred range is 1,100–2,000 m — and harvest runs may – september, the window in which the variety's character is decided in the field.
Bourbon brings its own agronomic personality to Mogiana: a tall with more branch density than typica plant with moderate (20–30% above typica) yield potential, and disease behavior best summarized as susceptible to rust and cbd. Regional processing leans on natural, pulped natural, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, Mogiana's expression stands apart: the variety contributes caramel sweetness, balanced citric acidity, buttery mouthfeel, while the regional cup runs toward dense chocolate and dried fruit sweetness, low bright acidity, plush body — a step richer than the brazilian average. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Mogiana |
|---|---|
| Country | Brazil |
| Region altitude | 900–1,300 m |
| Variety optimal altitude | 1,100–2,000 m |
| Harvest | May – September |
| Species | Arabica |
| Lineage | Yemeni stock naturalized on Réunion (Île Bourbon), spread by missionaries from the 1850s |
| Disease resistance | Susceptible to rust and CBD |
| Regional cup profile | Dense chocolate and dried fruit sweetness, low bright acidity, plush body — a step richer than the Brazilian average. |
Bourbon in Mogiana — frequently asked questions
Does Bourbon grow well in Mogiana?
Yes — the region's 900–1,300 m range overlaps the variety's preferred 1,100–2,000 m, and local processing traditions (natural, pulped natural) suit its characteristics. It is one of the varieties Mogiana is known for.
What does Mogiana Bourbon taste like?
Expect caramel sweetness, balanced citric acidity, buttery mouthfeel, expressed through the region's typical character: dense chocolate and dried fruit sweetness, low bright acidity, plush body — a step richer than the brazilian average.
When is Bourbon from Mogiana harvested?
The regional harvest runs may – september; fresh lots typically reach export markets one to three months after milling.
Volcana Coffee grows high-altitude Catimor, Typica, and washed Fine Robusta in our own volcanic region — the Bolaven Plateau, Laos. Compare our terroir against any region in the world, cup to cup.
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