Mango Milk Gesha, Brazil

£15.00

Gesha - Sao Bento, Brazil
Mango • White Chocolate • Dulce de Leche

First Roast will be on April 20th.

Brazilian coffee, reimagined.

Mango Milk is here to challenge every preconception of the Minas Gerais region. Produced by the innovative Tomizawa family at the renowned São Bento farm, this isn’t your typical nutty espresso base. This is a rare Gesha variety—the "crown jewel" of coffee—reimagined through modern processing.

By using an Induced Fermentation technique, the Tomizawas have carefully controlled the interaction between natural yeasts and coffee sugars. The result? A profile that trades traditional nuttiness for vibrant, sun-drenched fruit and a decadent, creamy mouthfeel.

Grind

I'd like my coffee roasted for:

Weight

1/3

We will donate millions.

We may be a small company - but we have big dreams.

By sharing our profits, we want to create a reliable fund for animal charities all over the UK using what we know best: roasting truly exceptional coffee.

Read about our story.

Coffee is a story.

Born into a farming family and the granddaughter of Japanese immigrants, Márcia Mayumi Tomizawa carries with her the strength, tradition and dedication of a family who arrived in 1979 in the Cerrado Mineiro region, in the municipality of Carmo do Paranaíba, Minas Gerais, Brazil, driven by the dream of cultivating coffee and building their legacy on the land.

Raised in the heart of coffee farming, Márcia developed a deep connection with the land, her family’s work and the world of speciality coffee. Her journey brings together heritage, technical expertise and a passion for quality: she holds a degree in Agronomy and a Master’s degree in Agricultural Microbiology, an academic background that has further strengthened her work in improving the quality of the coffees produced on her family’s farm.

This Gesha lot is a masterclass in experimental processing. It underwent a hybrid fermentation, beginning with 72 hours of combined anaerobic and aerobic fermentation on the patio. To enhance its unique profile, the Tomizawa family introduced specific yeasts alongside a concentrated 'honey-water' extract (drip) from a previous pulped-natural fermentation. This 'starter culture' approach intensifies the tropical sugars before the beans are finished on the patio.

Origin: Brazil

Area: Cerrado

Producer: Marcia Tomizawa

Cultivar: Gesha

Process: Induced Fermentation, Natural

Altitude: 1300 MASL

We are brewing this two ways at our shop in Devon.

Espresso

20g Dose

46g Yield

22s Brew Time

Filter