Monte Santo De Minas | Brazil | Carbonic Maceration

This standout lot from Mio uses 77% overripe cherries - picked just as they begin to dry on the tree - which are ideal for complex fermentations. The cherries undergo a 120-hour carbonic maceration inside a sealed stainless-steel bioreactor, held at 38°C. Once fermentation is complete, the cherries are dried using Mio’s combination of raised beds, ambient-air rotating dryers and concrete patios. The coffee is then sorted by density, size and colour using optical-electronic systems and oscillating screens, ensuring only the best beans make it through.

Region: Monte Santo de Minas

Variety: Acaia, Mundo Novo

Process: Experimental

Altitude: 900-1100 masl

cupping score: 88

Preferred Brewing Method: Fruity Filter, Aeropress

What to expect: A distinctive cup with sweet umami from teriyaki sauce, balanced by caramelised barbecued pineapple and smooth maple syrup. A lively citrus twist lifts the syrupy profile, adding clarity and finishing with bright, tropical vibes.