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SURE SHOT Espresso

£11.00

Hits right, every time

This 100% peaberry lot from our friends at Fazenda Mió is produced exclusively for PLOT. It’s a superb all-rounder, delivering notes of dark chocolate, toasted brazil nuts and dried berries.

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Size
Grind

Lot info

We're thrilled to feature this unique and delicious lot as our house espresso. A peaberry is a natural mutation where the coffee cherry develops just one seed instead of two. These distinctive beans roast differently from regular coffee due to their shape and size. They're highly sought after from certain origins for their density and concentrated flavours.

Mió has developed innovative modular blending practices which enable them to produce consistent flavour profiles for their major lines regardless of unpredictable environmental conditions. This exclusive lot has been blended from both honey and natural processed coffees to fit our specific flavour profile and delivers an espresso which is both rich and complex.

Producer

Mió is a forward-thinking, technology-driven coffee farm spanning 1,589 hectares. A third of the land houses coffee processing and milling facilities, alongside pasture areas and Eucalyptus trees, which are home to some thriving bee colonies. The remaining land is split evenly between coffee trees and a native forest reserve, which helps preserve the area's natural ecosystem. The estate's abundant spring water supplies many neighbouring properties, making one of Mió's core responsibilities not only to maintain the flow, but to also improve the water quality.

Through state-of-the-art facilities, Mió maintains exceptional traceability of their entire annual crop. Using satellite imagery, they monitor every stage of production—from cherry harvesting locations to truck movements and processing details. This advanced technology not only provides precise tracking but also improves farmworkers' quality of life, ensures bountiful harvests, and maintains the highest processing standards.

Cultivar

Catucaí

The Catucaí variety was developed by researchers at the former Brazilian Coffee Institute (IBC). This cross between Catuaí and Icatu was first selected in 1988 from a population of the red Icatu cultivar. After generations of breeding and selection in Minas Gerais and Espírito Santo, the program produced cultivars with both red and yellow fruits. The plants are characterised by their low height, high productivity, early maturation, and disease resistance.

Arara

The Procafé Foundation developed Arara at its experimental farm in Varginha, Minas Gerais, Brazil. The variety originated from a natural cross between Yellow Catuai and Obatã. Discovered unexpectedly in a master plot, Arara stood out for its yellow cherries, high productivity, and immunity to coffee leaf rust. After more than 15 years of evaluation and selective breeding, Arara was officially released in 2012. It has since gained popularity for its resilience and cup quality.

The plant is a medium-sized tree with large, wide leaves and rounded yellow cherries. It thrives at elevations above 1,000 meters and tolerates both drought and heavy rains. Its cherries cling well to branches, reducing harvest losses. Arara shows strong resistance to coffee leaf rust, bacterial blight, and Phoma leaf spot, making it ideal for sustainable farming.

Acaiá

Acaiá is a tall-growing cultivar of Mundo Novo, developed from a natural cross between Sumatra (Typica) and Red Bourbon in Brazil during the 1940s at the Instituto Agronômico de Campinas (IAC). The variety thrives in Brazilian growing conditions, particularly at elevations above 800 meters. Known for its large fruits and seeds, Acaiá produces an excellent cup profile and regularly performs well in Brazil's Cup of Excellence competitions.

Process

Natural process

Natural coffees are dried whole, inside the cherry, before the dried fruit is removed. It's the oldest way of processing coffee. Done carefully, the fruit gives the seed intense sweetness, ripe fruit flavours and a fuller body than washed coffee.

Read our full guide to the natural process →

Honey process

Honey-processed coffees are pulped to remove the skin, then dried with some or all of the sticky mucilage still on the seed. The name refers to that sticky layer, not to any honey. It sits between washed and natural: sweeter and rounder than washed, cleaner than natural.

Read our full guide to the honey process →

Traceability

Producer Mió
Location Fazenda Mió, Monte Santo de Minas, Minas Gerais, Brazil
Elevation 900 - 1,100 masl
Cultivar Yellow Catucaí, Arara, Acaiá  
Preparation Natural & Honey
Harvest June - September 2025
Arrival December 2025
Exporter Mió
Importer Mió