Silky Milk Chocolate. Nougat. Praline, Red Fruit. Good As Hell. Girl Crush is our current coffee crush for espresso-based drinks, consider it the house espresso from the Girls Who Grind Coffee Clubhouse. Sometimes single-origin, sometimes a blend but always from incredible female producers and consistently delivering a perfectly balanced and full-bodied cup. A medium roast profile that creates a superb all-rounder that is sweet and silky smooth with subtle acidity making it an absolute dreamboat in both black and milk-based drinks with very little faff required to really bring her full flavour profile to light. We promise she'll be a crowd-pleaser. OUR CURRENT GIRL CRUSH: MIO/BRAZIL x BOZA SISTERS/ EL SALVADOR Mió is a female-led company run by Cris Gerbasi, COO for Brazilian Business, Ana Luiza, COO for International Business and Renata Parisi (Ana’s Mum) Owner and general badass of Mio. Ana says “We want to be producers who are in charge of all decisions regarding the supply chain. We want to take control and expand our traceability to the roaster's door. What is the point of all the traceability work we do at farm level if we don't know exactly what happens to our coffee afterwards?”. Sustainability is incredibly important to Mio, and they have many projects they are working on to support social, economic and environmental stability. They pride ourselves on a 100% traceability guarantee for the entire crop every year. Each stage of the journey, from where the cherries were harvested, which trucks moved them, how and when they were processed, is tracked using satellite imagery. Being a technology-driven farm improves the farmworkers’ quality of life, ensures an abundant harvest and guarantees the highest processing standards for the crop. The world coffee supply chain consists of a large number of steps. Mió aims to oversee every part of the process. Buying coffee from Mió is as trustworthy and straightforward as buying vegetables at your farmers’ market. Mio’s state-of-the-art processing facilities include: a wet-mill, concrete patios, raised beds, ambient-air drying rotating machines, wood silos, cross-beater hullers and a density separator. The beans are then sorted further according to size and colour using an oscillating screen and optical-electronic system. “Mió is, first of all, a farm in Monte Santo de Minas, a tiny town where I was born 30 years ago, and so was everyone in my family for at least four generations. Last year we decided we did not want it to be just a farm anymore, we wanted to export our coffee, import into the UK ourselves, store it here and sell directly to roasteries. We dreamed of making the term direct trade actually mean something to our farm, and everyone involved in the process” says Ana. This easy to work with coffee shines with the traditional espresso recipe of 18g in/36g out extracting between 28-30 seconds, but we'll be honest, we've found GC to be so forgiving, it's actually harder to brew a bad espresso with this coffee than it is to brew a banging one.