Forest Brew - SLOP MAG X ELSEWHERE

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. 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 PRODUCER/s: Mió ORIGIN: Minas Gerais, Brazil ALTITUDE: 900-1100m VARIETAL: Yellow Catucaì PROCESS: Volcanic Fermentation