Origin

Minas Gerais, Brazil

Varietal

Yellow Catucai

Process

Volcanic Fermentation (72hr)

Elevation

900M - 1100M Above Sea Level

Tasting Notes

Pear, Plum, Caramel

A collaboration between Elsewhere Coffee and SLOP Magazine, inspired by The Forest Issue. Sourced from the Atlantic Forest biome of Minas Gerais, produced by long-standing farm partners at Mio. Cherries undergo a 72-hour volcanic fermentation — piled into covered mounds and inoculated with Saccharomyces cerevisiae yeast. Around half the lot uses overripe cherries, adding remarkable depth and sweetness. The result is creamy and expressive with pear, plum, and a lingering caramel finish.

Produced by Mio in Minas Gerais, Brazil — a farm committed to quality, innovation and sustainability within the Atlantic Forest biome. Their careful approach to fermentation and harvesting, including the use of overripe cherries to reduce waste, reflects a deep respect for both the land and the coffee. Mio has been a long-standing partner of Elsewhere Coffee.

Roasted by Elsewhere in Deptford, South East London. Since 2019, their small team has focused on sourcing vibrant, characterful coffees and roasting them to be approachable, balanced, and full of flavour.

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