TRADITIONAL  

This month our traditional subscription coffee is from the Mio Estate in Brazil. 
The flavour notes we have given this coffee are Vanilla, Cooca & Toasted Almond. Chocolatey and nutty flavours are really common in Brazilian coffees - which as you can imagine, makes them very versatile. Not only are they popular coffees in their own right, you’ll often see Brazil as a blend component with other coffee origins. They are particularly well suited to espresso, due to their lower perceived acidity. 
 
Espresso brewing is going to emphasise the vanilla, and some subtle red fruit sweetness. Whereas cafetière brewing will highlight the smooth chocolate flavour, and has a particularly nutty finish. Brewing at 70g per litre and making sure your grounds are coarse and uniform in size will allow you to coax out those almond notes, and will be a great crowd pleasing all day kind of coffee. You’ll find a in depth cafetière brew video on our website. 
 
This coffee is produced via one of my favourite farm relationships we’ve begun over the past 12 months. The Mio Estate in Brazil produces up to 16 micro lots each season, starting as small as 400kg per year! The owners, Renata and Carlos, separate based on the different areas on the farm, and by varietal and process. The 2008 lot is comprised only of yellow catucai and has undergone the red honey process. Interestingly this lot is a combination of both mechanical and hand-harvesting. We were introduced to their amazing projects via Renata and Carlos’ daughter Ana, who tasted the coffees with us here at the roastery!
This month, we are offering two coffees from the Mio Estate on both our Traditional and Discovery subscriptions. So if you subscribe to both, it will be a great comparison to see how much influence roasting style can have on two very similar coffees. 
 

 DISCOVERY

This month our Discovery subscription coffee comes from the Mio Estate in the region of Minas Gerais, Brazil.  The flavour notes for this coffee are Milk Chocolate, Cranberry & Honey. 
  
Whilst chocolate is a common descriptor when it comes to Brazilian coffee, this microlot also has a complex fruit note and some subtle honey-like florals too. If you like classic Brazilian coffee flavours, this coffee was made for cafetière brewing. The long brew time will accentuate the body and mouthfeel of this coffee - and will create a long finish of those milk chocolate notes, and some hazelnut flavour too. The AeroPress, using the inverted method will also do the same. (You can check out our brew guide for this). 
  
If you like the sound of the fruit and floral notes, a more delicate brew will suit you better. Something with finer filtration like the V60 or Chemex (anything with a thicker filter paper). The shorter brew time will highlight the pleasant acidity, vibrancy and red fruit flavour - and perhaps transform what you thought Brazilian coffees could taste like! 
  
This coffee is produced via one of my favourite farm relationships we’ve begun over the past 12 months. The Mio Estate in Brazil produces up to 16 micro lots each season, starting as small as 400kg per year! The owners, Renata and Carlos, separate based on the different areas on the farm, and by varietal and process. The 1990 lot is comprised of the Mundo Novo variety and has undergone the red honey process. Each lot is named after a pivotal year in the owners lives, and 1990 is the year they got married! 
  
This month, we are offering two coffees from the Mio Estate on both our Traditional and Discovery subscriptions. So if you subscribe to both, it will be a great comparison to see how much influence roasting style can have on two very similar coffees. 
 

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