Product Overview
Mió is a coffee farm in Monte Santo
de Minas, Brazil, that exports, imports, stores, and sells coffee.
The farm spans a total of 1,589 hectares.
A third of the land is used for the coffee processing and milling facilities, some pasture areas and the plantation of eucalyptus trees, which is home to some lovely bees. The rest of the land is equally divided between the coffee trees and the native forest reserve. With plenty of spring water in the estate, one of Mió’s responsibilities is to not only maintain the water flow but to also improve water quality.
Dedicating the same amount of land to the coffee as to the native forest helps preserve the natural characteristics of the area. The farm is located between Southern Minas Gerais and the High Mogiana region. Two distinct terrains, one bringing a citric acidity, the other a full body and sweetness to Mió’s coffee.
Region: São Sebastião do ParaÃso
Variety: Yellow Catucai
Altitude: 1000-1100 masl
Processing method: Red honey
SCA score: 88
Honey processing:
This involves the mechanical de-pulping of the cherries at the wet-mill while ensuring the mucilage stays attached to the beans. This sticky part of the cherry contains high amounts of sugar, resulting in a pronounced body and developed, chocolaty sweetness in Mió’s coffee.
de Minas, Brazil, that exports, imports, stores, and sells coffee.
The farm spans a total of 1,589 hectares.
A third of the land is used for the coffee processing and milling facilities, some pasture areas and the plantation of eucalyptus trees, which is home to some lovely bees. The rest of the land is equally divided between the coffee trees and the native forest reserve. With plenty of spring water in the estate, one of Mió’s responsibilities is to not only maintain the water flow but to also improve water quality.
Dedicating the same amount of land to the coffee as to the native forest helps preserve the natural characteristics of the area. The farm is located between Southern Minas Gerais and the High Mogiana region. Two distinct terrains, one bringing a citric acidity, the other a full body and sweetness to Mió’s coffee.
Region: São Sebastião do ParaÃso
Variety: Yellow Catucai
Altitude: 1000-1100 masl
Processing method: Red honey
SCA score: 88
Honey processing:
This involves the mechanical de-pulping of the cherries at the wet-mill while ensuring the mucilage stays attached to the beans. This sticky part of the cherry contains high amounts of sugar, resulting in a pronounced body and developed, chocolaty sweetness in Mió’s coffee.
