Brazil Mio Mecilabo Natural - Filter

Brazil Mio Mecilabo Natural - Filter

This is one of a few very special and small lots we have purchased from Mio along with our espresso coffees. This is a testament to the innovation and care that Mio take to their coffees and push the boundaries of what is possible and creating new and exciting taste experiences from their coffees on the farm,

This year Mio have a new system for how they name their coffees and give the roasters the tools to make it their own using these new flash cards. Fruchali is broken down as:

ME - Red Berry 

CI - Citrus

LA - Chocolate

BO - Blossom 

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• Producers + Mill:

Mió is a coffee farm in Monte Santo de Minas, Brazil. They cover exports, imports, storages and sell coffee. The coffee is harvested with care by Mió workers, you can see their names on the infographic images, as well as where and when each stage of the coffee production has taken place.

The farm spans a total of 1,589 hectares with a third of the land is used for the coffee processing and milling facilities, some pasture areas and the plantation of eucalyptus trees, which is home to large hives of bees.

The rest of the land is equally divided between the coffee trees and the native forest reserve. With plenty of spring water in the estate, one of Mió’s responsibilities is to not only maintain the water flow but to also improve water quality as their supplies support the local town and surrounding communities.

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• Varieties:

Gesha & Mundo Novo

Gesha coffee, sometimes referred to as Geisha coffee, is a variety of coffee tree that originated in the Gori Gesha forest, Ethiopia, though it is now grown in several other nations in Africa, Asia, and the Americas. It is widely known for its unique flavor profile of floral and sweet notes, its high selling price, and its exclusivity as its demand has increased over the years.
While there are many varieties labeled gesha (or geisha), the Panamanian Geisha has a distinct and verifiable genetic fingerprint.

After its discovery in Ethiopia, it was sent to the Tengeru (now Lyamungu) Coffee Research Station in Tanzania. In 1953, plants successfully cultivated at Lyamungu as VC-496 were taken to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica and recorded as accession T2722. From there, CATIE distributed it throughout Central America.

Mundo Novo is a natural hybrid of Typica sub-varieties, Sumatra and Bourbon. Discovered in Brazil in the 1940s by the Instituto Agronômico de Campinase, the plant is strong, tall (3 m) and resistant to diseases and strong wind. Due to these features and its good cup quality, Mundo Novo is one of the most common amongst Brazilian coffee cultivators, forming around 40% of all grown coffee varieties within the country.Mundo Novo’s productivity is high but its cherries ripen somewhat later than other varieties. Its best growing heights are between 1,050 to 1,670 metres above sea level, with rainfall of 1,200 to 1,800mm per annum.

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• Process:

Process: Yeast Fermentation (72h)
In the YF process, the cherries are fermented in closed tanks for 72h using Saccharomyces cerevisiae as a starter yeast. The result in the cup is a profile with high sweetness, syrupy mouthfeel and bright acidity.

Harvest date: 29/05-20/06 - Hand-picked

Drying period: Raised beds (12 to 14 days)

Resting period: 68 to 93 days in bag silos

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• Region: Monte Santo de Minas
• Producer: The Pellicer family
• Dry Mill: Fazenda Míll
• Importer: Fazenda Mío
• Price (green ex Shipping): £14 p kg

• Variety: Gesha & Mundo Novo
• Process: Yeast Fermentation Natural
• Altitude: 900 - 1000masl
• Amount Bought: 120kg

• Tasting:Fruity, Citrus, Full Body, High Sweetness, Jammy, Complex. 
• Flavours like: Strawberry Jam, Papaya, Floral,