Well, it has finally happened! Little Rock’s Mylo Coffee Co. have online coffee ordering now, so to celebrate, I’m taking a look at the first of two of their fresh new coffees. Let’s dig in!
Purchase this coffee for $14.50/8.8oz
MYLO COFFEE CO. BRAZIL SITIO DO CAMPO
Mylo Coffee Co. started a few years ago as a pastry and pourover stall at the Hillcrest Farmers Market in Little Rock, Arkansas. They quickly expanded to what looks like an awesome shop in the Hillcrest neighborhood, serving coffee, pastries and made to order food. They’ve been roasting their own coffee all along, too. My friends at MyCoffeePub.com have featured Mylo Coffee Co. three times, and it was in 2016 that I first learned about them from my subscription. One of the things that has always been a bummer for KC Coffee Geek readers, though, was the lack of online ordering and shipping from Mylo, but they recently updated their site and you can order to your heart’s content now, my friends!
This morning’s coffee is Mylo Coffee Co’s Sitio do Campo a pulped natural from the Minas Gerais region of Brazil. This is Yellow Bourbon variety grown at 1200masl. Pulped natural is another term for “honey process.” In this method coffee cherries are picked and sorted, then run through a depulper, which ruptures the cherry skins and squeeze out some amount of the goopy, sticky, sugary mucilage that surrounds the coffee beans inside the cherry. Some amount of this mucilage is removed and then the beans are laid out to dry with some of this goop still clinging to them. This tends to result in coffees that have the clean flavors of washed coffee but the sweetness, body and some of the fruitiness you’d expect from a natural process coffee.
I’m using my standard pourover setup of a 1:16 ratio of 22g of coffee to 352g of Third Wave Water in a Trinity Origin brewer with all but three of the brew basket holes blocked. I’m using Kalita 155 filters and a Knock Aergrind for my brewing. This one got a 30 second bloom and the total brew time, bloom included, came in at 3:50. Mylo Coffee Co. gives us tasting notes of, “cherry pie filling, lemon, caramel, baked apple” for this coffee.
This is definitely a more complex coffee than a lot of the Brazilians I have had in the past. Mylo gives it a really light roast and, between that and the pulped natural processing, this coffee has quite a bit of character for a Brazilian. Brazil grows an astronomical amount of coffee, but with relatively low elevations and lots of sun, coffee has a pretty easy life there, which doesn’t result in the most interesting flavors. As a rule of thumb, harsher growing conditions result in more complex flavors in the cup, but as evidenced by this coffee, rules were made to be broken!
Taking a sip I get honey/light caramel sweetness with an immediate spritz of lemon on my palate. Toward the mid-sip the lemon tones down a little and I get a definite cherry vibe. I have been eating a lot of cherries as ’tis the season and I get that simultaneous sweetness and slight tartness in this cup. I can see where the “baked apple” description comes from, too. Toward the finish, there are definite cinnamon notes for me in this cup and there is a healthy amount of Granny Smith apple acidity to this coffee, so that jumps out at me in the finish and into the aftertaste of this coffee, too.
This is a nice cup. It has good complexity and it’s refreshing, bright, sweet, clean and delicious. What more can you ask for?