We’re excited to welcome Mió, to the brew bar at World of Coffee Brussels!
Coffees on bar include:
Cornela
Varieties: Yellow Bourbon
Processes: Yeast Fermentation (72h) - The coffee cherries are fermented in closed tanks for 72h using Saccharomyces cerevisiae as a starter yeast. The result is a profile with bright, fruity acidity, high sweetness, and a creamy body.
Flavour Profile: Black cherry, dark chocolate, stout
Screen size: 14+
Mió Geographical indication (GI): Southwest of Minas, Minas Gerais, Brazil
MASL: 900-1100
Harvest Plots: Mió Aroeira
Harvest date: 14/06
Machine harvest
Drying period: _patio (5 days)
Resting period: 15 days in bag silos.
Dry mill @ farm: 12/05
Dry mill @ warehouse: 07/08
Roasted by 17 Grams, their tasting notes: Salted Caramel, Raisins, Dark Chocolate, Blackcurrant
Dachádru
Varieties: Yellow Catucaí
Processes: Natural - This dry process is considered the most eco-friendly coffee process, using little to no water. The result is a sweet coffee with a creamy mouthfeel.
Flavour Profile: Peach yogurt, Assam tea, velvety
Mió Geographical indication (GI): Southwest of Minas, Minas Gerais, Brazil
MASL: 900-1100
Screen size: 14+
Harvest Plots: Ouro verde
Harvest date: 02/08
Hand picked
Dry mill @ warehouse: 02/09
Roasted by Dialect Coffee, their tasting notes: honey and apricot
Date: Saturday, June 27
Time: 1:30pm - 2:30pm
Location: Booth #11355
Ana Luiza Pellicer, Co-Owner and Commercial Director of Mió
Dr Fabiana Carvalho, Brand Director of Mió
About Ana Luiza Pellicer
Ana Luiza is Mió's Co-Owner and Commercial Director. Mió is a technology-driven coffee farm and research institute in Monte Santo de Minas, Brazil, that also sources, exports and imports coffee. After managing contemporary art exhibitions throughout Latin America for many years, Ana decided to get involved in the family’s coffee business, transforming it into an international, technology- and science-driven company that covers every part of the coffee supply chain. Ana is currently completing the University of Oxford Executive MBA with a Director’s Merit-based Award.
About Dr Fabiana Carvalho
Fabiana Carvalho is a neuroscientist who received her MSc in Biochemistry and her PhD in Psychobiology. She is currently a collaborating researcher at the University of Campinas, Brazil, and brand director at Mió. Her main research project “The Coffee Sensorium” is focused on understanding multisensory flavour perception and how it impacts the coffee drinking experience and consumption behaviour. She has published several scientific articles showing the effect of coffee cups and packaging on sensory and hedonic judgements of specialty coffee. This research project has several collaborators such as the SCA (Specialty Coffee Association) and Prof Charles Spence (University of Oxford, UK).
Follow Mió social media:
Instagram: @mio.fazenda
Website: mio.cafe
