Brazil Fazenda Mio Fruchali- Lucid 3rd Birthday Coffee - Rare/Exclusive Filter

Brazil Fazenda Mio Fruchali- Lucid 3rd Birthday Coffee - Rare/Exclusive Filter

Hard to believe that it's our 3rd Birthday!! To celebrate we have this limited edition coffee, giving off those summery notes and a fun new sticker!

Buying this coffee enters you into the competition to win a load of great prizes!

Fellow Aiden Brewer (UK Plug) 

Fellow Opus Grinder (UK Plug) 

Orea V4 Brewer with Limited edition Lucid Base

Sibarist Fast Filter papers

Lucid 5 Panel Cap

3 x pairs Lucid Sporty Socks

New Ferns & Pen X Lucid T-shirt 

Can buy as many as you like, each is an extra entry, comp will close on the 30th June! 

Super excited to share this coffee as not only being super tasty, it is an incredible achievement by the farm as this coffee uses an innovative  Controlled Germination process, along with the lot having around 65% over ripe cherries in it at the time of processing, 

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:

FRU - White Fruit

CHA - Tea 

LI - Delicate

The label comes from or Friend Alice from Ferns & pen, this a little piece from a brand new T-shirt design she has done for us again this year! 

Check out more of Ferns & pen's work here!

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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:

Acaiá, and Yellow Catucaí

Acaia is a coffee varietal that is mainly planted in Brazil. It is a hybrid of the Sumatra and Bourbon cultivars, derived from the Mundo Novo germplasm. Acaia is known for its high yield and resistance to disease, making it a popular choice for coffee farmers. It is also known for its good cup quality, with a balanced body and acidity.

Acaia is a relatively new varietal, first developed in the late 1990s. It was created by the Brazilian Agricultural Research Corporation (Embrapa) as part of their efforts to develop new coffee varieties that are better adapted to the Brazilian climate. The Acaia genotype was derived by selection from progenies of the Mundo Novo germplasm, which arose from natural hybridization between Sumatra and Bourbon cultivars.

Acaia is a high-yielding variety, with a potential yield of up to 2.5 tons per hectare. It is also resistant to coffee leaf rust, a fungal disease that can cause significant damage to coffee crops. Acaia is also known for its good cup quality, with a balanced body and acidity.Acaia is a popular choice for coffee farmers in Brazil, due to its high yield and disease resistance. It is also becoming increasingly popular in other countries, due to its good cup quality and balanced body and acidity.

Yellow Catuaí is a hybrid of Mundo Novo and Caturra, which was developed by Instituto Agronômico de Campinas (IAC) in 1949. Together with Red Catuai, it is a highly resistant cultivar suitable for growing in higher altitudes and windy areas. Both Catuais have very refined and clean acidity, has a rich yield and is well-known for this fact. Next to Yellow Catuai there is also Red Catuai – Catuai-vermelho.

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• Process:

Controlled Germination (Bioreactor 144h; 65%Overripe) 

Coffee cherries that have started to dry when still attached to the tree are overripe cherries. They are able to give great results under controlled fermentation processes.  In the CG PROCESS, the cherries first ferment in an anaerobic environment inside the bioreactor for 36h at 38°C, followed by oxygenation and steeping (water) for 12h at 21°C. The oxygen and water are then removed, returning to the anaerobic environment for another 36h.
The cycle of oxygenation and steeping is repeated 3 times over the course of 144h. This process is known to activate enzymes that convert starch to sugars such as maltose and maltotriose. In addition, it induces the proliferation of bacterias from the Enterobacteriaceae genus, whose metabolism creates coffees with a juicy, fruity and floral flavour profile

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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: Acaiá, and Yellow Catucaí
• Process: Controlled Germination Natural 
• Altitude: 900 - 1000masl
• Amount Bought: 120kg

• Tasting: 
• Flavours like: Green Apple, White Tea, Melon