Brazil Mió Rocala

Notes: Chocolate, Cherry & Maple Syrup
Region: Monte Santo de Minas
Country: Brazil
Altitude: 1,000 - 1,100 MASL
Variety: Acaía and Mundo Novo
Processing: Carbonic Maceration 

Mió have a meticulous approach to traceability, the like of which I haven't seen before. Their model is a shining example of how technology can be used to track every stage of a coffee's journey, improve farmworkers' quality of life and produce high yielding crops processed to the highest standard. 

This year, we saw more atypical weather in Brazil, which had a huge impact on crop yields and resulting cups. 

Enter, Dr. Lucas Louzada Pereira, brought on this year by Mió to assess potential fermentation techniques going forward for coffee, this slightly side-tracked him, but got him immediately involved.

This coffee is actually 77% overripe. And, when you hear this, you'd be correct to be a little concerned. BUT, the resulting cup, thanks to team Mió is unbelievable. In such a short space of time, they have learnt ways to ferment and process that mean overripe coffee can still be valued. This is huge for the industry going forward. And, it's huge for this cup of coffee.