Brazil Fazenda Alici Natural
Brazil Fazenda Alici Natural
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Flavours of prune and honey provide a rich sweetness, an orange adding complexity and brightness. The dark chocolate aftertaste is pleasant and lingers just long enough to invite another sip.
Mio have a new system for how they name their coffees and give the roasters the tools to make it their own using these new flash cards. Alici is broken down as:
A - Sugar Sweet
LI - Delicate
CI - Citrus
Tasting Notes Prune | Honey | Dark Chocolate
Roast Type Omni - Espresso/ Filter
Aroma ⚫︎⚫︎⚫︎⚪︎⚪︎
Body ⚫︎⚫︎⚫︎⚪︎⚪︎
Aftertaste ⚫︎⚫︎⚫︎⚫︎⚪︎
Fruitiness ⚫︎⚫︎⚫︎⚪︎⚪︎
Nuttiness ⚫︎⚫︎⚫︎⚪︎⚪︎
Acidity ⚫︎⚫︎⚫︎⚪︎⚪︎
Sweetness ⚫︎⚫︎⚫︎⚫︎⚪︎
Bitterness ⚫︎⚪︎⚪︎⚪︎⚪︎
Country Brazil
Region Monte Santo de Minas
Farm Mio
Producer The Pellicer family
Process Natural
Varietal Mundo Novo - THE 1952 MUNDO NOVO
It is the oldest coffee plot at Mió farm — it was planted in 1952 using the original Mundo Novoseedlings that had just been launched that same year. The Alici microlot comes from these 72 year old trees
Altitude 900-1000masl
Cup Score 82.5
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Producer Information From Ana Pellicer ‘Mio is, first of all, a farm in Monte Santo de Minas, Brazil. A tiny town where I was born 30 years ago, and so was everyone in my family for at least four generations. In 2021 we decided we did not want it to be just a farm anymore, we wanted to export our coffee, importing it into the UK ourselves, store it here and sell it directly to roasteries. We dreamed of making the term direct trade actually mean something to our farm, and everyone involved in the process. 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 the farm level if we don’t know exactly what happens to our coffee afterwards?Sustainability is incredibly important to us, and we have many projects we are working on to support social, economic and environmental stability’ Farm Description A third of the land is used for the coffee processing and milling facilities, some pastures and the plantation of Eucalyptus trees, which is home to some bees. The rest of the land is equally divided between the coffee trees and the native forest reserve. With plenty of spring water in the estate , one of Mio’s responsibilities is to not only maintain the water flow but to also improve water quality. Dedicating the same amount of land to the coffee as to the native forest helps preserve the natural characteristics of the area. 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. This means 100% traceability and transparency . |
Packing
Packing
Our signature refillable coffee tin is made with food grade metal from Taiwan. Airtight double lids seal in freshness and it can store coffee directly.
We have taken care that all of the products we use to package our coffees are recyclable. Please take care to re-use and recycle our packaging products wherever possible.
Roasted Day
Roasted Day
Our coffee is roasted to order mostly. That means we wait until we receive your order before we fire up the roaster.
Some beans will degassing before despatch but we promise our coffee is roasted no longer than 14 days ago.
Drinking Experience
Drinking Experience
We encourage you to start drinking when you receiving the beans, so that you can experience the changes from undegas coffee beans to fully degassed ones.
But we recommended to start brewing between 14-31 days after roasted day.
Flavor and the aroma would degrade significantly with time because of a chemical reaction with oxygen, oxidation makes coffee beans go stale and overall unpleasant. So we recommend finished the coffee beans better in 2 months after the roasted day.
