We first started working with Mió, a coffee farm in Monte Santo de Minas, Brazil, in November 2021, and since then have included their beans in our best-selling Benedict house coffee blend. We caught up with Ana Luiza Pellicer, one of the family members of the farm to get some more information.
The Ever-Changing Coffee Process
Mió traditionally work with Natural and Honey processes, but this year we are experimenting with fermentation and have partnered up with Prof. Dr. Lucas Louzada from the Federal Institute of Espirito Santo to develop experimental lots to find the best options and flavour profiles for our farm.
Ensuring Full Traceability of Our Coffee
We want to be producers who are in charge of all decisions regarding the supply chain and want to take control and expand our traceability to the roaster's door. What is the point of all the traceability work we do at the farm level if we don't know exactly what happens to our coffee afterwards? We dreamed of making the term direct trade actually mean something to our farm, and everyone involved in the process. At Mió we believe that there is a home for all coffee, all coffee is treated as specialty coffee right from the beginning. All coffee is 100% traceable and respected. All coffee has a market and should be enjoyed and treated as great coffee.
You can taste Mió’s beans in both of our house blends and will be seeing an even more exciting collaborative project coming very soon. Stay tuned.