Brazil Fazenda Mio Atacali - Filter

Brazil Fazenda Mio Atacali - 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. Atacali is broken down as:

A - Sugar Sweet

TA - Dried Fruit

CA - Tropical Fruit

LI - Delicate

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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 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.

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• Process:

Honey — Mechanical de–pulping of the cherries at the wet mill while ensuring the mucilage stays attached to the beans. The  sticky part of the cherry contains high amounts of sugar, resulting in a pronounced body and developed, chocolaty sweetness in Mió’s coffee.

Drying: Raised Beds (11—16 days) 

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• Region: Monte Santo de Minas
• Producer: The Pellicer family
• Dry Mill: Fazenda Míll
• Importer: Fazenda Mío
• Price (green ex Shipping): £10 p kg

• Variety: Gesha
• Process: Honey
• Altitude: 900 - 1000masl
• Amount Bought: 120kg

• Tasting: Dried Fruit, High sweetness, Full Body, Delicate. 
• Flavours like: Golden Raisin, Peaches & Cream, Honey.