80% Honey Gesha, Brazil

Acali Gesha

This coffee was grown by Mió workers at a coffee farm in Monte Santo. Mió works directly with coffee roasters in the UK to bring high quality, speciality, Brazilian coffee. Mió aims to oversee every part of the process. Buying coffee from Mió is as trustworthy and straightforward as buying vegetables at your farmers’ market. Mió is a coffee farm in Monte Santo de Minas, Brazil, that exports, imports, stores, and sells coffee. The farm spans a total of 1,589 hectares. A third of the land is used for the coffee processing and milling facilities, some pasture areas and the plantation of eucalyptus trees, which is home to some lovely bees. The rest of the land is equally divided between the coffee trees and the native forest reserve. With plenty of spring water in the estate, one of Mió’s responsibilities is to not only maintain the water flow but to also improve water quality.

The coffee trees are planted, cared for and harvested by some fantastic people. The coffee beans undergo either Natural or Honey processing at the farm and are then dried to achieve the desired humidity. They rest in wood silos, before being hulled and separated by density. All these decisions are made with the farm's Q-Grader to achieve the desired cup profile for that batch.

The honey process consists of cherries that are de-pulped every day after picking, then, the parchment is put into fermentation tanks where it is dry fermented for 22 hours. After, the parchment is rinsed into the tank with a lot of water four times. Next, the parchment is pre-dried on the concrete floor for 2 days and then is taken to the parabolic solar dryer for around 14 days, during the dryer the parchment is sorted by hand to remove defective beans.

10% Natural Anaerobic, Nicaragua

Finca Samaria

This coffee was produced by the Peralta Family. The Peralta Family coffee-growing history dates back to the beginning of the 20th century, but it was only in 2008 that brothers Julio and Octavio shifted focus to developing unique specialty preparations.

Finca Samaria is situated in the Dipilto, Nueva Segovia Region of Nicaragua, close to the Honduras border. The farm is nestled within lush forested hills, making this prime specialty coffee country. Nueva Segovia boasts some of the highest growing altitudes in Nicaragua. The terrain is as beautiful as it is challenging to traverse, characterised by rolling hills and dense forest, often engulfed by thick clouds.

This lot was produced using natural process with an extended anaerobic fermentation. First, ripe cherries are sorted and washed. Afterward, they are introduced into airtight 450L tanks to ferment for up to 72 hours in an anaerobic environment. To lower the temperature down to approximately 15 Celsius, the tanks are placed inside water-filled fermenting pools to slow the fermentation and avoid spoilage or risk of taints for up to 72 hours.

After the fermentation period is finished, the cherries are taken out of the tanks and transported to the dry mill for the drying process which may take up to 30 days. Initially, the cherries are spread on a single layer for a three day period to allow them to shed off the excess water. Once the excess water is eliminated and the cherries begin to dry, these are placed on the covered drying beds for the remainder of the drying period. The cherries are moved by hand three times a day to allow them to dry evenly and prevent mould or over-fermentation.