Brazil Mio




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REGION | Monte Santo de Minas, Brazil

ALTITUDE | 1100 meters above sea level

VARIETAL | Bourbon and Mundo Novo

PROCESS | Natural


In 1939, Renato Ribeiro was born at Fazenda Cachoeirinha, where his father was employed as an immigrant worker for many years. The farm is now called Mio, and it’s owners are his daughter Renata and her husband, Carlos. We have been working closely with farm manager Ana for the past few months.


Location: Mió — Monte Santo de Minas

HAND-PICKING HARVEST Workers analyse the fruit to determine its ripeness using indicators such as colour and firmness.

NATURAL PROCESS The oldest way of processing coffee beans. The cherries go straight from the harvesting trucks to the raised beds without passing through the wet-mill sorting system. This completely dry method is considered the most eco-friendly coffee available.

DRYING IN RAISED BEDS The fruits lay on a single layer in a raised mesh that needs to be odourless and breathable, so that the coffee will dry from all sides. The still-whole coffee cherry will reach a moisture content between 10% and 12% in a few weeks before being transferred to rest.

REST IN BAGS FOR 30 TO 60 DAYS Microlots are coffees harvested and processed on a small scale. Regular lots at Mió rest in silos, while the microlots rest in 60kg bags made out of raffia. Resting is needed to stabilise all chemical activities that are happening inside the beans.

CROSS-BEATER HULLERS The best hulling system for specialty coffee. It doesn't create unnecessary friction between the beans, preventing them from heating up throughout the process. It also doesn't polish the beans, keeping them protected with the silver skin on until roasting.

OSCILLATING SCREEN GRADER This process removes unwanted material and fragments of parchment from the beans. It also separates coffee by its size using a system of decreasing screening plates.

DENSITY SEPARATION These machines use gravity to separate heavy beans from lighter beans and impurities. It combines a vibrating surface with jets of air, separating the better quality, heavier beans that sink to the bottom.


Location: Peneira Alta — São Sebastião do Paraíso

OPTICAL ELECTRONIC SORTING Utilises sensors and image processing systems. These machines can recognise coffees by colour, size, shape, structural properties, and chemical composition. It allows the coffee to be precisely sorted.

LOADING Once the coffee is ready to ship, it is packed in 30kg Jutex® bags filled with GrainPro® (both technologies are responsible for keeping the coffee as fresh as possible to Chimney Fire Coffee) and sent to the UK in 20ft containers.

SHIPPING The coffee is shipped from the Porto de Santos in Brazil to the Felixstowe Port in the UK.


Location: Vollers — Bury St Edmunds

WAREHOUSING The coffee stays at Vollers import warehouse under perfect conditions for green coffee to be stored, until Chimney Fire is ready to collect it and roast it!


Location: Chimney Fire Coffee — Dorking

ROASTING Mió Microlot 1939 is transformed into August Discovery Coffee during the roasting process at Chimney Fire Coffee


Location: Your Home

Our recommended recipe:

Brewing method: V60 / drip filter

Grind: 15g (medium grind)

Output weight: 250ml (94 °C)

Brew time: 3 mins

Enjoy and let us know what you think!

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