We purchase this coffee directly through Ana Luiza Pellicer, the COO of Mío based in London. We really admire Mío’s dedication in improving the life of the 95 workers at the farm, investing in technology to improve the traceability of each coffee, and reducing the farms carbon footprint. So many of our values align and we’re super excited to be working with the Pellicer family.
What is a Peaberry Honey?
The term peaberry describes the beans that are small and round due to a natural phenomenon in which only one bean grows inside a coffee
cherry. There are no differences in flavour or quality compared to regular-shaped beans. Plus they’re cute!
This involves the mechanical de-pulping of the cherries at the wet mill while ensuring the mucilage stays attached to the beans. This sticky part of the cherry contains high amounts of sugar, resulting in a pronounced body and developed, chocolaty and fruity sweetness in this coffee.
The parchment is then dried on concrete patios for 3 days and then static driers for 4 days, The coffee is then bagged and allowed 50 days rest in wooden silos, before it is then hulled using Cross Beater Hullers + Oscillating Screen Grade with then a finally stage of Density Separation. + Optical Electric sorted and then bagged and ready for export.