IMPACT Espresso

We're thrilled to feature this unique and delicious lot as our house espresso. A peaberry is a natural mutation where the coffee cherry develops just one seed instead of two. These distinctive beans roast differently from regular coffee due to their shape and size. They're highly sought after from certain origins for their density and concentrated flavours. For this lot, Mió uses the honey (pulped-natural) process to enhance sweetness and fruit character while conserving water.

Mió is a forward thinking and technology-driven coffee farm in Monte Santo de Minas which now spans a total of 1,589 hectares. A third of the land is used for coffee processing and milling facilities along with some pasture areas and plantations of Eucalyptus trees which are home to some lovely bees. The remaining land is equally divided between coffee trees and the native forest reserve which helps preserve the natural characteristics of the area. The abundant spring water on the estate supplies many others in their area and one of their responsibilities is to not only maintain the flow but to also improve the water quality.

Mió’s state of the art facilities ensure that they can provide an astonishing level of traceability for their entire crop each year. Each stage of the journey, from where the cherries were harvested, which trucks moved them, how and when they were processed, is tracked using satellite imagery. Not only does this technology provide an incredible level of detail but it also helps to improve the farmworkers’ quality of life, ensure an abundant harvest and guarantee the highest processing standards for the crop.

The Catucaí variety was developed by researchers at the then Brazilian Coffee Institute (IBC). This cross between Catuaí and Icatu was first selected in 1988 from a population of the red Icatu cultivar. After generations of breeding and selection in both Minas Gerais and Espírito Santo, the program gave rise to cultivars with red and yellow fruits. The plants are characterised by their low height, good productivity, early maturation, and resistance to disease.

Mundo Novo is the result of a natural cross between the Bourbon and Typica varieties discovered in Mineiros do Tiete, Sao Paulo, Brazil. The variety is productive and has good cup quality but is susceptible to major diseases and has commercial importance in Brazil and other South American countries, including Peru. It was introduced in Costa Rica in 1952, though it was not widely adopted because farmers disliked its very tall stature. Mundo Novo can also be found in Malawi in Africa. It is vigorous and productive for a traditional American variety but is late maturing.

Bourbon is one of the most culturally and genetically important varieties of Arabica in the world. It is a tall variety characterised by relatively low production, susceptibility to the major diseases, and excellent cup quality at high altitudes.

The first Bourbon plantation dates back to 1715 when it was introduced from Yemen on Bourbon island, now known as La Réunion. Bourbon goes back to a broad group of C. arabica specimens that developed naturally and is still cultivated in Central America today.
Depending on the sub-group, this coffee can grow red, yellow or orange-coloured cherries. Bourbon shoots grow initially upwards at 45° to the stem, the stems stand strong and young leaves are green. These plants generally have broader leaves and rounder fruit and seeds than Typica and its descendants.

The pulped natural, honey or semi-washed process falls between washed and natural methods in terms of fruit left on the seed during drying. After harvesting, the cherries are pulped to remove the skin, then dried with the sticky fruit mucilage remaining—hence the name "honey." The coffee is sometimes classified by the colour it turns during drying, which depends on how much fruit remains and how it's arranged and turned. Colours range from black honey (darkest) through red, yellow, and sometimes white. More fruit on the seed provides more fuel for fermentation, which can unpredictably affect the flavour profile. However, it usually yields more intense fruit flavours than washed coffee and higher perceived acidity than natural processing.