- Producer — Fazenda Mio
- Region — Minas Gerais, southeastern Brazil
- Varietal — Yellow catucai, red catucai
- Terroir — 1100 masl, temperate tropical climate
- Process — Semi-carbonic maceration
Forest fruits + Mandarin + Juicy
View taste card here.
- Best: Pour over with the Orea Brewer V3
- Great: Filter (batch brew, Chemex)
- Very good: Espresso
With Fazenda Mio, the Pellicer family have made a big impression on us over the past few years. Mio has become synonymous with consistently high-quality espresso coffees that never fail to celebrate the archetypal characteristics of Brazil's crop - think rich chocolate and sweet nut flavours, balanced acidity and round body.
Recently, the Mio team has collaborated with leading fermentation research scientist Professor Lucas Louzada on a number of pioneering projects focusing on affecting the sensory characteristics of multiple coffee species and varietals.
Applying proven methods to Mio's own harvest, this lot of yellow and red catucai cherries has been processed with a controlled dual-environment fermentation. Once placed in custom fermentation bags, the cherries close to the walls of the bags fermented in an environment with plentiful oxygen - an anaerobic environment. While the cherries closer to the centre of the bag fermented in an oxygen-restricted environment - comparable to an anoxic environment.
The result is a multi-layered flavour profile that you might usually expect of high-quality, fermentation-driven Colombian coffees. Intense fruit notes, elevated acidity and juicy texture. This is one of three similar coffees we have that we believe represent a true step change for Fazenda Mio. Check out the others below.
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