Brazil Mió S06

Notes: Canary Melon, Passionfruit and Mango
Region: Minas Gerais
Country: Brazil
Altitude: 900 - 1,100 MASL
Variety: Yellow Catucaí 
Processing: Semi-Carbonic Maceration

This beautiful coffee from our friends at Mió has undergone a mix of aerobic and anaerobic fermentation. Using bags to ferment the cherries, those on the outside have contact with oxygen and those on the inside do not. The result means added acidity and complexity to the final cup.  

Mió have a meticulous approach to traceability, the like of which I haven't seen before. Their model is a shining example of how technology can be used to track every stage of a coffee's journey, improve farmworkers' quality of life and produce high yielding crops processed to the highest standard. 

Though, Mió don't only do the farming! The team oversees the exporting, importing, storage and sales of their coffee. I cannot stress enough how amazed I am by Mió as a whole. Please go to https://mio.cafe/ to find out more information, and see the detail for yourself.