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FARM
Mió is a specialty coffee producer in Monte Santo de Minas, Brazil, with over 1,500 hectares of land, 400 of which are dedicated to cultivating diverse Arabica varieties. Benefiting from a unique microclimate, Mió produces complex, traceable coffees while maintaining a strong focus on sustainability and social responsibility. The farm preserves native forests, protects water sources, and uses technology to monitor crop health. With much of the supply chain managed in-house, including export and warehousing, Mió ensures high quality and transparency. Their commitment to environmental care and ethical practices has earned them strong relationships with roasters across Europe and beyond.
PROCESS
Hand-picked on June 28th from the Quarenta plot, this lot features 70% overripe cherries—naturally dried on the tree—selected for their potential in controlled fermentation. The cherries underwent a 72-hour yeast fermentation in closed tanks, using Saccharomyces cerevisiae and added glucose or fructose to enhance complexity. After fermentation, the coffee was dried on raised beds for 16 days, then rested for 62 days in bag silos. The result is a cup profile with rich, layered notes of dark chocolate, cherry liqueur, macadamia, and fig, balanced by a creamy mouthfeel and a subtle dried fruit sweetness
