Daboci

Mió Coffee

This coffee was produced by the workers of Mió. Mió coffee comes from the Fazenda Mió, a family-owned farm in Monte Santo de Minas, Brazil. The farm is known for its commitment to sustainability, preserving native forests, and improving water quality on its 1,976-hectare estate. They employ advanced technology for 100% traceability and use various processing methods, such as red honey and natural processes, to create diverse flavour profiles.

Monte Santo de Minas, Brazil

Fazenda Mió is one of the major producers in Monte Santo de Minas, where the farm spans almost 1,600 hectares between Southern Minas Gerais and the Mogiana highlands. Mió is dedicated to dedicated to preserving the natural land around them.

Carbonic Maceration

Carbonic maceration, a technique borrowed from winemaking, involves fermenting whole coffee cherries in airtight barrels filled with CO2. This gas creates a unique environment that breaks down various pectins within the cherries, often resulting in vibrant, wine-like coffees with pronounced red fruit notes. The influence of this method on flavor depends largely on factors like terroir. After achieving the desired fermentation level, cherries can be processed through washing or drying. Unlike anaerobic fermentation, carbonic maceration requires months to develop its distinctive taste, as the cherries remain intact throughout the process.

Our Relationship:

Mió Coffee x Cairngorm Coffee

This is the third coffee we've bought from our friends at Mió. Mió is a family-run farm. We have a direct relationship with Mió, allowing us full traceability and transparency on the lots we purchase from Mió.

Varietal

Acaiá and Yellow Catucaí

Growing Altitude

1,680 masl

Brewing Suggestion

We'd recommend brewing this coffee for filter.

Recommended Resting Period

At least 10 days

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