Oh My Goth, Dark Roast
Velvety Chocolate. Toasted Nuts. Deep Caramel.
Producer: Ana, Cris & Renata / Asmu Cafe
Region: Monte Santo De Minas, Brazil / Colombia
Process: Natural and washed
Altitude: 1100 - 1250 MASL
Oh My Goth, is our first official venture into a darker, more developed roast profile. Why? Well, you spoke, we listened. We’re not normally this submissive, but we do know that these darker roast profiles with more development make for incredible espressos and easier brewing.
If you enjoy the more traditional richer coffee flavours, we see you. This roast was developed to highlight toffee sweetness, rich chocolate, and big body, oh hello. Expect low acidity, a lot of sweetness and a smooth buttery mouthfeel. It will work amazingly well in milk-based drinks or as a straight-up big bold espresso.
Accessibility is at the heart of what we do here so it was important for us to offer this darker roast profile. We want as many people as possible to enjoy crazy-good quality coffee from the incredible female producers that we work with and truth is, most people are accustomed to more traditional coffee flavours in fact 90% of all the coffee drinks consumed in the UK are milk-based. A more developed coffee is generally the best option for milk-based drinks as lighter roast flavour profiles tend to get lost or have too much acidity.
So, everyone raise an eyebrow to our Goth Queen, she got you.
This season's OMGoth is a badass blend between Ana, Cris and Renata's (Mio) natural Brazilian and a tasty washed Colombian from the all-female Asmu Association.
About the women of 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.
Hey! Want a super simple, fuss-free brew recipe for this coffee? Click here to read our basic brew guides, we recommend either the French Press and Espresso recipes for this coffee.
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.