BRAZIL - MIÓ

Tasting Notes: Açaí, Cocoa nibs, honeysuckle

Origin: Brazil

Varietal: Acaiá, Mundo Novo

Process: Carbonic Maceration

The story behind the cup...

Monte Santo de Minas, Brazil

This unique coffee originates from the southern region of Minas Gerais, where it is cultivated on a farm that treats quality as both an art and a science. With a meticulous, data-driven approach, every stage of production is carefully monitored - from individual batches to the finest of details - resulting in a remarkably refined cup.

The beans undergo a two-stage process: drying and Carbonic Maceration. Prior to drying, they are placed in a controlled, oxygen-free environment at 38°C for 100 hours, allowing fermentation to be guided solely by the coffee’s native microbiome. This method enhances complexity and depth, producing a cup that is both vibrant and complex.

In response to environmental challenges such as frost and drought, traditional full-sun cultivation has given way to innovative shade-grown systems. These efforts are not only sustaining crop yields but also building resilience in the face of climate change.

For those seeking a non-traditional Brazilian coffee, Mió’s offering is both experimental and exceptional - delivering a fruit-forward, elegantly balanced experience in every cup.