Brazil Fazenda Mio Calrocorci - CM Natural- Rare/Exclusive Filter

Brazil Fazenda Mio Calrocorci - CM Natural- Rare/Exclusive 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. Calrocorci is broken down as:

CAL -Tropical fruit

RO - Syrupy

COR - Liqueur

CI - Citrus

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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:

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.

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:

Carbonic Maceration Bioreactor 72h — This method changes coffee’s microbial and chemical characteristics, and positively impacts its sensory profile when the temperature is controlled to remain around 38°C and the time frame is kept close to 72 hours. Carbonic maceration, when well executed, creates bright acidity, creamy body and long aftertaste. At Mió, our strategy has been to conduct the fermentation between 48 to 96 hours and let the endogenous microbiome of our coffee work, respecting the terroir and its natural organisms. For this lot, we took an experimental approach. We added the must from the bioreactor tank (in which another lot had been submitted to the carbonic maceration process) as a fermentation starter.

Drying: Raised Beds (07—15 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): £14 p kg

• Variety: Catucai + Mundo Novo
• Process: Carbonic Maceration Natural
• Altitude: 1000 - 1100masl
• Amount Bought: 43kg

• Tasting: Fruity, Syrupy, Full Body, High sweetness, Tropical.
• Flavours like: Pineapple, Negroni, Honey Cake