This roast was developed to highlight toffee sweetness, rich chocolate, and a big body. Expect low acidity, a lot of sweetness, and a smooth buttery mouthfeel. Will work amazing in milky drinks or as a straight-up big bold espresso, using the brew recipe 17g in/34g out in 26-28 seconds
More About Mió
Mió is a female-led company run by Cris Gerbasi, COO for Brazilian Business, Ana Luiza, COO for International Business and Renata Parisi (Ana’s Mum) Owner and general badass of Mio.
Ana says “We want to be producers who are in charge of all decisions regarding the supply chain. We want to take control and expand our traceability to the roaster's door. What is the point of all the traceability work we do at farm level if we don't know exactly what happens to our coffee afterwards?”.
Sustainability is incredibly important to Mio, and they have many projects they are working on to support social, economic and environmental stability. They pride themselves on a 100% traceability guarantee for the entire crop every 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. Being a technology-driven farm improves the farmworkers’ quality of life, ensures an abundant harvest and guarantees the highest processing standards for the crop. The world coffee supply chain consists of a large number of steps. 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.
Mio’s state-of-the-art processing facilities include: a wet-mill, concrete patios, raised beds, ambient-air drying rotating machines, wood silos, cross-beater hullers and a density separator. The beans are then sorted further according to size and colour using an oscillating screen and optical-electronic system.
“Mió is, first of all, a farm in Monte Santo de Minas, a tiny town where I was born 30 years ago, and so was everyone in my family for at least four generations. Last year we decided we did not want it to be just a farm anymore, we wanted to export our coffee, import into the UK ourselves, store it here and sell directly to roasteries. We dreamed of making the term direct trade actually mean something to our farm, and everyone involved in the process” says Ana.
More about AsmuCafe
ASMUCAFE has 140 members with an average farm size of ½ a hectare
ASMUCAFE stands for Asociación de Mujeres Agropecuarias de Uribe, an organisation of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. "Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness," they say.
The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual "double" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are de-pulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8–12 days.
Asmucafe applied for and received funding to purchase their own building which they use to hold meetings and training. They have built their own lab where members can bring their coffees to learn and improve quality.
Girls Who Grind Coffee had the privilege of visiting Asmucafe in 2019 through a women’s producer trip organised through Cafe Imports.
Our favourite espresso recipe for OMGoth at the roastery:
This roast was developed to highlight toffee sweetness, rich chocolate, and big body. Expect low acidity, a lot of sweetness and a smooth buttery mouthfeel. Will work amazing in milky drinks or as a straight-up big bold espresso, using the brew recipe 17g in/36g out in 26-28 seconds.
