Mió is a female-led company run by Cris Gerbasi, COO for Brazilian Business, Ana Luiza, COO for International Business and Renata Parisi (Ana’s Mum) Owner and general badass of Mió.
We are once again blown away by Mio’s innovative approach to sustainability. We chose this special lot for its potential to increase the economic sustainability of farms and for its knock-out flavour. We are honoured and excited to be one of the project's first supporters.
It is nearly impossible for all cherries to be picked at peak maturity, resulting in unripe cherries being sold cheaply due to the undesirable astringency in the cup. Using a fermentation method, these cherries are transformed from something undesirable to a unique specialty coffee.
The method, developed by the Federal Institute of Espírito Santo, subjects unripe cherries to an enzymatic fermentation process. When left in water, microorganisms from within the coffee act by breaking down molecules such as chlorogenic acids, which can cause high astringency in the cup.
The result is a smooth, sweet and complex cup that is higher in antioxidants than ripe cherries.
The project is being tested at Mio in the hopes that it can be applied to other farms in the future.
Want a super simple, fuss-free brew recipe for this coffee? Check out our simple brew recipes here and tell us your favourite!
To give back to the producers in exchange for everything they give, above and beyond the beans themselves, we run the Cheek to Cheek initiative, putting 10% of the sale price of all our retail coffees back into their pockets. They are part of our team, part of the rebellion.