Bristol Twenty BrazilionCoffee Collaboration
Bristol Twenty x Mió
Brazilian – Mio – Lot 2020
We are so excited to announce our coffee collaboration with Mió to bring you a very special coffee that packs a punch with flavour.
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. From this, our journey together started.
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. However, the rest of the land is equally divided between the coffee trees and the native forest reserve. Additionally, 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.
Brazilian – Mio – Lot 2020
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 off with the tang of tangerine.
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. Therefore, this sticky part of the cherry contains high amounts of sugar. So consequently this results in a pronounced body and developed, chocolaty sweetness in Mió’s coffee.
Rory’s tasting notes:
Milk chocolate praline, caramel, and tangerine
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.
Firstly, 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. As a result of being a technology-driven farm, they improve 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.
Mió has a range of coffee varieties and specialises in two main processes: Natural and Honey
The natural process is what they call a ‘dry process’ which does not involve the use of a wet mill. This means that the process is considered the most eco-friendly coffee process that can be used. This process is used in the majority of Mió’s microlots as it increases the fruity and citrus aromas within the coffee, whilst also keeping the sweetness in the finish.
On the other hand, the honey process which is used in our coffee collaboration with Mió involves mechanically de-pulping the cherries at the wet mill whilst making sure that the mucilage stays attached to the beans. This means that the sweet, chocolatey flavour that can be found in Brazilian Mió Lot 2020 is due to the sticky part of the cherry containing high amounts of sugar. This in turn also makes for a pronounced body of flavour.
