Brazil Fazenda Mio Lot S20 Semi - CM Peaberry - Rare/Exclusive Filter

Brazil Fazenda Mio Lot S20 Semi - CM Peaberry - Rare/Exclusive Filter

A very exciting lot for Lucid, this is part of series of amazing and progressive experiments carried out by Mio. This was a single 34kg lot and one of two that we have secured last year. 

This is an incredible dried fruit forward coffee, with a lot of sweetness, full body and amazing balance and complexity.

The term peaberry describes the beans that are small and round due to a natural phenomenon in which only one bean grows inside a coffee
cherry. There are no differences in flavour or quality compared to regular-shaped beans.

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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:

The Catucai variety is a cross between catuai and Icatu. Catucai can be both yellow and red and is well-known for its high productivity and yields.

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• Process:

This method changes coffee’s microbial, chemical and sensory profile, especially when controlling the temperature to remain around 38°C and maintaining a time frame of close to 96 hours. Bacterial diversity that thrives in this environment positively impacts coffee flavour. Carbonic Maceration, when well done, promotes higher acidity, develops a creamy body, and long aftertaste. At Mió, their strategy was to keep the fermentation between 72—120 hours and let the natural microbiome of Mio's work, respecting the terroir and its natural microorganisms. That thrives in this environment positively impacts coffee flavour.

.The parchment is then dried on concrete patios for 3 days and then static driers for 4 days, The coffee is then bagged and allowed 50 days rest in wooden silos, before it is then hulled using Cross Beater Hullers + Oscillating Screen Grade with then a finally stage of Density Separation. + Optical Electric sorted and then bagged and ready for export.

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• Region: Monte Santo de Minas
• Producer: The Pellicer family
• Dry Mill: Fazenda Mío
• Importer: Fazenda Mío
• Price (green ex Shipping): £12.00 pkg

• Variety: Red and Yellow Catucaí Peaberry
• Process: Carbonic Maceration Natural
• Altitude: 900 - 1100masl
• Amount Bought: 34kg

• Harvested/Processed : May-August 2022

• Tasting: Nutty, Dried Fruit, Elegant, Full body
• Flavours like: Hazelnut Praline, Golden Raisin, Honey