Brazil Fazenda Mio ACIME

Highlights

“This Yellow Catucaí lot from Mió farm in Monte Santo de Minas, Brazil, uses an aerated fermentation method that combines anaerobic and aerobic environments in fermentation bags. The process creates bright, complex flavors driven by endogenous microorganisms. After harvesting, the coffee dries on patio for 5 days then in a dehumidifier dryer for 7 days, followed by 125 days resting in bag silos. The Pellicer family's commitment to innovation and sustainability covers 1,589 hectares where coffee, eucalyptus, and native forest coexist.”