Bristol Twenty Brazilian Mio Lot 2020 500g

$ 22,00

This is a very special coffee from our charity partner Bristol Twenty.  Each bag of coffee sold on our website or our Indiegogo project page, Bristol Twenty will donate $2 to the baristas in need.

This coffee is a collaboration with Mio. 2020 is the year Mió decided to oversee every part of its supply chain. They became not only a farm but an exporter, an importer and a warehouse in the UK. This is where our journey together started.

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Hello, this charity coffee only ships to supporters in the UK. 

Living outside the UK? Order here

Brazilian – Mio – Lot 2020

Our Brazilian Mio Lot 2020 is a very special coffee from our collaboration with Mio. 2020 is the year Mió decided to oversee every part of its supply chain. In collaboration with some great companies, they became not only a farm but an exporter, an importer and a warehouse in the UK. This is where our journey together started.

This is a very special coffee and we are very excited to bring this to you. This honey processed yellow catucai is unique; it is the first Brazilian peaberry we have come across, and the bean size is so uniform that it roasts evenly every time. Full of milk chocolatey sweetness with touches of praline and caramel it finishes of with the tang of tangerine.

Mió is a coffee farm in Monte Santo de Minas, Brazil, that exports, imports, stores, and sells coffee. The farm spans a total of 1,589 hectares. 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 some lovely 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.

Dedicating the same amount of land to the coffee as to the native forest helps preserve the natural characteristics of the area. The farm is located between Southern Minas Gerais and the High Mogiana region. Two distinct terrains, one bringing a citric acidity, the other a full body and sweetness to Mió’s coffee.

They pride themselves on a 100% traceability guarantee for the entire crop every year. Each stage of the journey, from where the cherries were harvested, which trucks moved them, how and when they were processed, is tracked using satellite imagery. Being a technology-driven farm improves the farmworkers’ quality of life, ensures an abundant harvest and guarantees the highest processing standards for the crop.

Their state-of-the-art processing facilities include: a wet-mill, concrete patios, raised beds, ambient-air drying rotating machines, wood silos, cross-beater hullers and a density separator. The beans are then sorted further according to size and colour using an oscillating screen and optical-electronic system.

PROCESS  – Red Honey
GRADE  – 85
VARIETY  – Yellow Catucaí
MASL  – 1,100

Honey Process – This involves the mechanical de-pulping of the cherries at the wet-mill while ensuring the mucilage stays attached to the beans. This sticky part of the cherry contains high amounts of sugar, resulting in a pronounced body and developed, chocolaty sweetness in Mió’s coffee.

Rory’s tasting notes:

Milk chocolate praline, caramel and tangerine

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