Forest Brew - SLOP MAG X ELSEWHERE

£17.00

1 reviews

Tastes like: Pear, Plum, Caramel

We've teamed up once again with one of our favourite independent publications, SLOP Magazine.

Inspired by their latest release, The Forest Issue, we've sourced a beautiful micro-lot coffee from the Atlantic Forest biome of Minas Gerais, Brazil, produced by our long-standing farm partners at Mió. The result is a coffee that celebrates both the richness of this unique ecosystem and the passionate individuals dedicated to cultivating and sustaining it.

More info below.

Flavour Profile

Chocolatey

Nutty

Caramel

Order by 10am for same day dispatch

PRODUCER/s: Mió

ORIGIN: Minas Gerais, Brazil

ALTITUDE: 900-1100m

VARIETAL: Yellow Catucaì

PROCESS: Volcanic Fermentation

Process: Volcanic Fermentation (72h; 50% overripe cherries)

To develop this coffee's distinctive character, the cherries undergo a carefully managed 72-hour fermentation. Small lots are piled into covered mounds (like a volcano) and inoculated with Saccharomyces cerevisiae yeast, encouraging a controlled fermentation that enhances sweetness, texture and clarity in the cup.

Around half of the lot consists of overripe cherries: fruit that has begun to naturally dry while still attached to the tree. In many cases these cherries would be separated out, but when handled with care they can contribute remarkable depth and sweetness. This also assists with waste reduction and ensures a larger usable yield. Combined with the volcanic fermentation approach, they help create a coffee that's creamy and expressive, with delicate acidity and a lingering caramel-like finish

This coffee is sourced directly through our long time partners at Mió.

Music to be enjoyed with this coffee.

HOW TO BREW THIS COFFEE AT HOME

Consider this a map, not a destination. Wander off course. The best cup is one you dreamed up yourself...

POUROVER

Dose: 18 grams of coffee

Grind: Medium-coarse (e.g., 490 microns, or around 21-25 clicks on a [Comandante C40]

Water: 290 ml at 92°C

Method -

Bloom: Pour 45 ml of water over the coffee bed at 0 seconds, gently leveling and agitating the grounds to ensure even saturation. Allow this to bloom for 45 seconds.
First Pour: At 45 seconds, add another 155 ml of water (Total: 200 ml).
Second Pour: At 1 minute 10 seconds, pour 90 ml of water (Total: 290 ml).
Draw-down: Allow the coffee to completely filter through.