£10.00

Brazil Mio (CO2 Decaf)

Honey Processed • Single Origin • 100% Premium Arabica Coffee 

Cupping notes: Creamy, Full Bodied with Dark Chocolate and Nutty Notes.

Weight: 250g

Wholebean Coarse Medium Fine

Not ground

Suitable for cold brew & french press

Suitable for machine drip, siphon, pour over & aeropress

Suitable for espresso & moka pot
Category:

Description

About this coffee:

Fazenda Mio is a coffee farm in the Monte Santo de Minas, in the southern region of Minas Gerais Brazil.. Spanning a total of 1589 hectares, a third of the land is used for the coffee processing and milling facilities, pasture area and the plantation of eucalyptus trees  which is home to a large hive of bees. The rest of the land is equally divided between the coffee trees and the native forest reserve.

By dedicating the same amount of land to coffee as to the native forest, the natural characteristics of the coffee are preserved bringing a full body with low citrus acidity and sweetness to the Mio coffee.

Fazenda Mio grow the red and yellow Catucai coffee variety and undergoes a Honey process which results in a pronounced body with chocolaty sweetness. During the depulping of the cherries at the wet mill, the mucilage (which contains high amounts of sugar) stays attached to the bean. The beans are dried on concrete patios for 3 days and then in static dries for a further 4 days prior to being bagged and rested for 50 days before being hulled and sorted for export.

With plenty of spring water in the estate, one of Fazenda Mio’s responsibilities is to not only maintain the water flow but also to improve water quality as their supplies support the local town and surrounding communities.

CO2 Decaffeination Process:

Our Brazil Mio decaf has been non-chemically decaffeinated using the CO2 process ….this decaffeination process takes place on green coffee beans (before roasting) and doesn’t use chemical solvents which in turn keeps the all the coffee’s flavour and characteristics while removing 99.9% of caffeine.

The green beans are soaked in hot water until they have about 50% moisture content (soaking allows the pores of the coffee beans to open as the beans swell which allows the caffeine to diffuse out of the beans). The soaked coffee beans are placed in an extraction vessel which is sealed. The supercritical CO2 is pumped into the sealed vessel, at a pressure of around 300 atmospheres, where the CO2 solvent dissolves the caffeine compound and draws it out of the coffee beans. The CO2 moves through the extractor and a scrubber on a loop. The scrubber has a high water to CO2 ratio with the water carrying away any dissolved caffeine before the carbon dioxide recirculates to extract more caffeine. This cycle continues for between 8-12 hours.

Additional information

Weight 250 g
Region

Monte Santo de Minas (Brazil)

Growing Altitude

1,000 – 1,100 m.a.s.l

Arabica Variety

Catuai

Milling Process

Honey, Patio dried

Body

Full

Acidity

Light to Medium

Country

Brazil

Decaffeination Process

CO2 Method