Brazil Fazenda Mio Vinesu - Volcanic Fermentation (72h; 70% overripe) - Rare/Exclusive Filter

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

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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:

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. (Source - GCC) 

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• Process:

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 VF PROCESS, the cherries are fermented in small mounds covered for 72h using Saccharomyces cerevisiae as a starter yeast. The result is a profile with alcoholic notes, fruity acidity and juicy mouthfeel.

Drying: Concrete Patio (10 days) ⁄ Rotating Dryer (02 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): £20 p kg

• Variety: Acaiá
• Process: Volcanic Fermentation (72h; 70% overripe)
• Altitude: 1000 - 1100masl
• Amount Bought: 60kg

• Tasting: 
• Flavours like: Blackberry, Dark Chocolate, Papaya