Brazil Fazenda Mio Mesonodo - Espresso

Brazil Fazenda Mio Mesonodo

Very excited to have this replace our much loved Lot C02, 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. Mesonodo is broken down as: 

ME -Red berry

SO - Creamy sweet

NO - Nutty

DO - Round 

This is a Honey processed Red and Yellow Catucai roasted for espresso.It was purchased from Mío through their office in the UK with the help of Ana Luiza Pellicer, This is our first of many fresh 2024 lots from Mío, looking forward to continue working with such an excellent producer!.

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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:

The Catucai variety is a cross between catuai and Icatu. Catucai can be both yellow and red and is well-known for its high productivity and yields.

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• 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.

.The parchment is then dried on concrete patios for 1-14 days and then static driers for 5 days, The coffee is then bagged and allowed 28-89 days rest, before it is then hulled using Cross Beater Hullers + Oscilating Screen Grade with then a finaly stage of Density Seperation. + Optical Eletric sorted and then bagged and ready for export.

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• Region: Monte Santo de Minas
• Producer: The Pellicer family
• Dry Mill: Fazenda Mío
• Importer: Fazenda Mío
• Price (green ex Shipping): £6.70 p kg

• Variety: Red and Yellow Catucaí
• Process: Honey Process
• Altitude: 1000 - 1100masl
• Amount Bought: 6000kg

• Harvested/Processed : 15 ⁄ 05 ⁄ 2023—26 ⁄ 06 ⁄ 2023
• Post harvest: 
  Drying Patio (01—14 days) ⁄ Dryer (00—05 days)
  Resting Wood Silos (28—89 days)
  Dry Mill1 @ Farm: 10 ⁄ 07—01 ⁄ 09
  Dry Mill2 @ Warehouse: 15 ⁄ 07—01 ⁄ 09
  

• Tasting: Nutty, fruity, Round, High Sweetness
• Flavours like: Red berries, Vanilla, hazelnuts 

Brazil Fazenda Mio Lot C02

This is a Honey processed Red and Yellow Catucai roasted for espresso.It was purchased directly from Mío through their office in the UK with the help of Ana Luiza Pellicer, This is our first of many fresh 2022 lots from Mio, looking forward to continue working with such an excellent producer!.

******************************************************

• 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.

******************************************************

• Varieties:

The Catucai variety is a cross between catuai and Icatu. Catucai can be both yellow and red and is well-known for its high productivity and yields.

******************************************************

• 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.

.The parchment is then dried on concrete patios for 3 days and then static driers for 4 days, The coffee is then bagged and allowed 50 days rest, before it is then hulled using Cross Beater Hullers + Oscilating Screen Grade with then a finaly stage of Density Seperation. + Optical Eletric sorted and then bagged and ready for export.

******************************************************

• Region: Monte Santo de Minas
• Producer: The Pellicer family
• Dry Mill: Fazenda Mío
• Importer: Fazenda Mío
• Price (green ex Shipping): £6.70 p kg

• Variety: Red and Yellow Catucaí
• Process: Honey Process
• Altitude: 1000 - 1100masl
• Amount Bought: 180kg

• Harvested/Processed : May-August 2022

• Tasting: Nutty, Low acidity, Sweet, Full Body
• Flavours like: Praline, Macadamia, dried coconut, dark chocolate