Brazil Mió Mesodo Nº 234
Brazil Mió Mesodo Nº 234
Brazil Mió Mesodo Nº 234
Brazil Mió Mesodo Nº 234

Brazil Mió Mesodo Nº 234

From £8.95

Tastes Like:

Cocoa, Molasses & Pecan Praline

Roast:

We began working with the Pellicer family three years ago, and have been honoured to showcase their coffees for another season. This particular lot Read more

About Brazil Mió Mesodo Nº 234

We began working with the Pellicer family three years ago, and have been honoured to showcase their coffees for another season. This particular lot demonstrates good a quality and classic Brazil cup profile - but there is an exceptionally well balanced acidity here too that you don't often find in coffees from this region.

Size: SMALL 250g

£8.95
£30.45

Grind: WHOLE BEAN

Whole Bean If you grind your own beans
Cafetiere Suitable for Cafetiere & Chemex, coarse grind
Filter Suitable for Drip & V60 filters, Aeropress & Stovetop
Espresso Suitable for Espresso machines (for DeLonghi choose Filter grind)
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Delivery information

Roasted & dispatched the next working day with Royal Mail Tracked service.

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Brazil

Process

Honey

Producers

Pellicer Family

Grown

Monte Santo de Minas

Altitude

900m-1000m

Varietals

Catucaí, Bourbon & Mundo Novo

The Mio Estate’s mission is to oversee all aspects of coffee production, export and import. The Estate’s coffees are fully traceable through every stage, from the exact location of cherry harvest, to which trucks were used for transportation; never before have we received such comprehensive traceability reports! The Estate also responsibly cultivates their land and dedicates only 50% to coffee production and the remainder to natural forest. Natural and honey processing is preferred here so as not to exploit the region’s rich natural spring water sources - and the Estate is also committed to maintaining water flow and improving quality.

This honey processed lot involves collecting freshly picked coffee cherries and transporting them to the wet mill for mechanical de-pulping, ensuring the mucilage layer stays intact. This method is thought to transfer more of the sugars to the bean and produce a full bodied and well developed cup profile.

The coffee was patio dried for 14 days, and finished in mechanical dryers, before resting in wood silos.

In 1939, Renato Ribeiro was born at Fazenda Cachoeirinha, where his father was employed as an immigrant worker for many years. The farm is now called Mió, and its owners are his daughter Renata and her husband, Carlos.

Ash says...

Sweet, nutty character but with a stone-fruit flavour that makes this coffee a real crowd pleaser.

Coffee Jungle
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