MAY 2024 DISCOVERY COFFEE

Brazil - Fazenda Mió

CREAMY, STONE FRUIT, HONEY

REGION | Monte Santo de Minas, Minas Gerais

PROCESS | Honey

SPECIES | Arabica 

VARIETY | Mundo Novo

ALTITUDE | 900-1000 MASL

ABOUT FAZENDA MIÓ

Fazenda Mió is one of our favourite coffee farms in the world, and we are excited to present a Discovery Coffee grown by them for the fourth year in a row. This year they provided fun flash cards along with their samples, each one containing a taste note and a syllable. We were invited to create our own word from the syllables on the cards, and ours was FRU-SO-DRU - creamy, stone fruit, and honey!

Mió says their honey process involves the mechanical de-pulping 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 their coffee.

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 terroirs, one bringing a citric acidity, the other a full body and sweetness to Mió’s coffee.

To read more about Fazenda Mió, read our interview with family member Ana Luiza Pellicer from 2023. 

HISTORY OF COFFEE IN BRAZIL

It’s hard to imagine the “beginnings'' of coffee in Brazil, as the two things have become so synonymous. The first coffee plants were reportedly brought in the relatively early 18th century, spreading from the northern state of Pará in 1727 all the way down to Rio de Janeiro within 50 years. Initially, coffee was grown almost exclusively for domestic consumption by European colonists, but as demand for coffee began to increase in United States and on the European continent in the early-mid 19th century, coffee supplies elsewhere in the world started to decline: Major outbreaks of coffee-leaf rust practically decimated the coffee-growing powerhouses of Java and Ceylon, creating an opening for the burgeoning coffee industry in Central and South America. Brazil’s size and the variety of its landscapes and microclimates showed incredible production potential, and its proximity to the United States made it an obvious and convenient export-import partner for the Western market.

In 1820, Brazil was already producing 30 percent of the world’s coffee supply, but by 1920, it accounted for 80 percent of the global total.

Since the 19th century, the weather in Brazil has been one of the liveliest topics of discussion among traders and brokers, and a major deciding factor in the global market trends and pricing that affect the coffee-commodity market. Incidents of frost and heavy rains have caused coffee yields to wax and wane over the past few decades, but the country is holding strong as one of the two largest coffee producers annually, along with Colombia.

One of the other interesting things Brazil has contributed to coffee worldwide is the number of varieties, mutant-hybrids, and cultivars that have sprung from here, either spontaneously or by laboratory creation. Caturra (a dwarf mutation of Bourbon variety), Maragogype (an oversize Typica derivative), and Mundo Novo (a Bourbon-Typica that is also a parent plant of Catuai, developed by Brazilian agro-scientists) are only a few of the seemingly countless coffee types that originated in Brazil and, now, spread among coffee-growing countries everywhere.