FLARE

Origin	Southwest Minas Gerais, Brazil
Process	Natural
Varietals	Yellow Catuaí & Yellow Catucaí
Altitude	900 to 1,100 MASL

 

Sustainably Sourced from Southwest Minas Gerais, Brazil

Richly Roasted Chocolate & Nut 

This can be enjoyed black but is really delicious with milk.

Just under 40% of all coffee in the world is produced in Brazil, about 3.7 million metric tons annually. This is a huge percentage of the global coffee total.

Mió sits in Monte Santo de Minas, where the Cerrado meets the Atlantic Forest. The farm covers almost 2,000 hectares, with large areas of protected native forest sitting alongside the coffee fields. It's a place where coffee production and biodiversity work hand in hand.

Mió is investing heavily in understanding how coffee can be grown more sustainably without compromising on quality. Which is super exciting.

Their Barra Project explores the natural microbiome found in the farm's soils and coffee cherries, helping improve plant health, resilience to changing climates and even the flavour of the coffee itself through a deeper understanding of fermentation.

Alongside this, the Sombra Project is introducing agroforestry into coffee production, planting carefully selected trees throughout the coffee fields to improve soil health, create natural shade and build resilience for the future.

These long-term projects are helping shape a more regenerative approach to coffee farming that benefits both the land and the coffee it produces.

Farming for the Future

Sustainability runs through every part of the farm.

Renewable energy from an on-site solar plant powers the post-harvest facilities, while composting systems, cover crops and regenerative farming practices help improve soil health and reduce environmental impact.

The team has also invested in its own milling and preparation facilities, giving complete control over processing, traceability and quality from harvest through to export.

Consistency Through Climate Change

As weather patterns become less predictable, Mió has developed an innovative modular blending approach.

Rather than relying on a single lot, coffees with complementary flavour profiles are carefully combined to create blends that remain balanced and consistent throughout the year. Each blend is built using no more than three varietals or three processing methods, preserving clarity and character while allowing flexibility as harvest conditions change. 

When required, coffees from a small group of trusted neighbouring producers are incorporated to maintain quality and consistency without compromising the cup.

Why We Chose Mió

We love Mió not only for the quality of the coffee, but the way entire the team think about the future.

They're combining scientific research, regenerative farming and careful processing to produce coffees that are expressive, reliable and responsibly grown. At the same time, they're helping challenge long-held assumptions about Brazilian coffee, proving it can be every bit as distinctive and exciting as coffees from anywhere else in the world.

For Noni's, that's the kind of producer we want to work with.