Generation Coffee

Brazil Edio Miranda

Sale price Price $16.00 Regular price Unit price  per 

Medium roast


This coffee is full and generous of toasted nuts and dried fruits. A light sip gives it the springboard it needs to jump life on your palate!


Sul De Mina | Araponga
Catigua
Natural
1,200 M.A.S.L


About This Coffee

The story began in 1947 when 'Sitio Sano Antonio do Prado' an estate of 28 hectares was acquired by Edio Miranda and his wife Maria Aparecida Milagres Miranda. From a land that had no usage, the couple turned it into their major source of income with the coffee production as well as a place for family leisure as it's located inside a national park (Parque Estadual da Serra do Brigadeiro) surrounded by numerous waterfalls and beautiful mountain views. The coffee production dates for many years now but only about 15 years ago after focusing on better post-harvest practices, they realised the potential of their coffees. Since then they are dedicated to quality improvement and have been awarded at regional coffees competitions. Edio and Maria's children are involved in the production and the coffee processing is done exclusively by the family members at their own property. 

The property is located on mountains and the picking is done manually. The picked cherries and directed to African beds where the unripe ones are manually removed. Once the lot has reached the ideal humidity level, it is cupped by Edio who determines the coffee profile and goes to storage for the post drying phase. Located at a privileged area at higher altitudes with ideal climate, the production is a result of coffee with great quality. Additionally, Edio is very concerned about making the production as sustainable as possible, caring for the maintenance of the soil, preservation of rivers and local species by keeping "green runaways" along the property. Their main objective is to become a property sustainable in all three aspects: economic, social and environmental. As for the post-harvest, the main objective is to keep the quality of the coffee by promoting a dying process as slow as possible and a strict control of the humidity level to avoid risks of over fermentation.