Mió is a coffee farm in Monte Santo
de Minas, Brazil, that exports, imports, stores, and sells coffee. Coffee harvested with care by Mió workers.
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.
We pride ourselves on a 100% traceability guarantee for the entire crop every year. Each stage of the journey, from where the cherries were harvested, which trucks moved them, how and when they were processed, is tracked using satellite imagery. Being a technology-driven farm improves the farmworkers’ quality of life, ensures an abundant harvest and guarantees the highest processing standards for the crop.
Our state-of-the-art processing facilities include: a wet-mill, concrete patios, raised beds, ambient-air drying rotating machines, wood silos, cross-beater hullers and a density separator. The beans are then sorted further according to size and colour using an oscillating screen and optical-electronic system.
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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.
We pride ourselves on a 100% traceability guarantee for the entire crop every year. Each stage of the journey, from where the cherries were harvested, which trucks moved them, how and when they were processed, is tracked using satellite imagery. Being a technology-driven farm improves the farmworkers’ quality of life, ensures an abundant harvest and guarantees the highest processing standards for the crop.
a wet-mill
— considered the most eco-friendly coffee process there is. Used for most of Mió’s microlots to increase the fruity and citrus aromas while retaining the sweetness in the cup.
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.
natural and spontaneous fermentation within the coffee beans when immersed in water between 12 and 36 hours. Clean body, sweetness, high acidity, and long aftertaste
are regular outcomes of this process.
Our state-of-the-art processing facilities include: a wet-mill, concrete patios, raised beds, ambient-air drying rotating machines, wood silos, cross-beater hullers and a density separator. The beans are then sorted further according to size and colour using an oscillating screen and optical-electronic system.
