Tasting Notes: Neapolitan Ice cream, Melon, Acacia blossom, Praline
Process: 72hr Volcanic Fermentation
Varietal: Yellow catucai
Altitude: 900-1100 MASL
Origin: Brazil
About the farm:
Crafted from carefully selected overripe coffee cherries (70%) those that begin to dry naturally on the tree, this exceptional lot undergoes a 72-hour controlled fermentation. Using the yeast Saccharomyces cerevisiae, the cherries are fermented in covered mounds, enhancing their natural sweetness and complexity.
The result is a lively cup profile with creamy, sweet notes of yellow fruits like melon, complemented by the smooth, indulgent richness of Neapolitan ice cream throughout.
Mio operates a 1,976-hectare farm estate in Monte Santo de Minas, Brazil, nestled between the Cerrado and Atlantic Forest biomes at elevations ranging from 900 to 1,100 meters. With 400 hectares dedicated to Arabica coffee, Mio cultivates a diverse range of varieties,including Catucaí, Mundo Novo, Bourbon, Acaiá, Arara, and Gesha. By experimenting with an array of processing methods, such as honey, natural, washed, carbonic maceration, and in this instance, volcanic fermentation. Mio unlocks a wide spectrum of flavour profiles, pushing the boundaries of what coffee can be.