Filter roast: You'll find this super juicy!
Espresso roast: The undercurrent nuttiness is more pronounced.
So far every coffee we’ve ever bought from Mio Estate in Brazil has slotted perfectly into our Classic tier and we’ve loved them for that. They are super skilled in producing incredibly delicious, comforting coffees you’d happily curl up in a corner with. Not this one though and it’s great to see some processing experimentation from them!
Processing coffee on paper sounds pretty easy. Wash the coffee seeds in a bit of water and then leave them in the sun to ferment and dry out, bosh! This is far from the complex timeline a coffee undergoes during processing. Results are entwined with local weather conditions (to name just one element of the process), so any slight change in those conditions can dramatically impact the results in the cup. Farmers and producers work tirelessly to respond to changes in conditions to keep the coffee at an optimum.
Ready for a Brazil like no other? Buckle up! This coffee is loaded with tropical fruits. We’re walking melon, papaya and mango in bucket loads. Despite this wild fruit punch there is an undercurrent of that classic nuttiness inherent in a great quality Brazilian coffee. And we all know fruit and nut is a winning combination! With the addition of milk something quite interesting happens, the fruit is lost and a classic chocolatey and nutty Brazil reveals itself. We could sip on this all day long.
