With Fazenda Mió, the Pellicer family have made a big impression on us over the past few years. The farm has become synonymous with consistently high-quality coffees that never fail to celebrate the archetypal characteristics of Brazil's crop.

Recently, they've collaborated with leading fermentation research scientist Professor Lucas Louzada (who has now joined the team in a full-time capacity) on pioneering work that focuses on affecting the sensory qualities of multiple coffee species and varieties.