Fazenda Mio - Brazil

Tastes like: Stone Fruits, Hazelnut, Cocoa, Nutmeg

Strength (Roast level - Light to Dark): 2

Process: Natural

Roast Profile: Medium to Light

Origin: Monte Santo de Minas, Brazil

This Brazilian coffee comes with notes of hazelnut, cocoa and nutmeg. Together with Fazenda Mio and the Instituto do Espirito Santo, we have founded Sombra, an agroforestry and coffee farming system project that looks to eliminate mono crop culture in coffee farming across all of Brazil. Learn more about the Sombra Project here.

Did you previously enjoy the rich and smooth taste of our Sul De Minas coffee? If so, we recommend trying our brand new Fazenda Mio coffee.

We removed seals on our bags to reduce plastic in our packaging, to keep your coffee as fresh as possible you can use our convenient coffee clips or our stylish coffee tins. 

The Sombra Project

Sombra (meaning ‘shade’ in Portuguese) is a five-year agroforestry project and the combined effort of three parties in Brazil:

• Professor Lucas Louzada – Universtity of Espirito Santos (Research)
• Fazenda MIO (private)
• Volcano Coffee Works (market)

This is how the project breaks down over time:

Stage One/Year One

1. Reforest all land which surrounds the natural water sources such as creeks, rivers, natural reservoirs, rivers etc. This is critical in order to establish and protect clean water systems

2. Plant all non-coffee trees on a systematic grid laid out by species, with proximity enough to allow for mechanised picking and drone application of fertilizer and allowing to achieve canopy stratification

Stage Two/Year Two

1. Plant all coffee trees once 12-month growth on canopy trees is achieved

2. Reforest all remaining land that surrounds coffee plants to complete a contiguous forest system

Stage Three/Year Three

1. Harvest and cultivation + full research phase. This is where
the real research sets in regarding how to

a. Manage and scale harvest within the system

b. Analyse relationships between coffee and trees species and roots systems to further develop quality and yield protocols

c. Full sensory analysis over all variants of coffee species and tree species interaction

Stage 4/Year 4

Complete and publish data sets and create a farming template with commercial models to accredit the project as a legitimately recognised carbon-negative practice

Stage 5/Year 5

Implement Sombra methodology across the entirety of the remaining land.