Mia Coffee

A limited 150 kg microlot from Fazenda Guariroba, farmed by the fifth generation of the Lamounier family in Minas Gerais. Gabriel Lamounier — a trained chemist with an on-farm lab — has won multiple Cup of Excellence awards, including the 2016 championship. Yellow Catuaí cherries get a 76-hour anaerobic fermentation in sealed barrels, then about 30 days drying on African beds. Source: miacoffee.eu

Cocoa nibs, hibiscus, Earl Grey

An everyday sweet espresso from Minas Gerais, Brazil's largest coffee-growing state. Dried unhulled in thin layers under the sun and regularly raked for an even dry, which gives a sweeter, fuller, more complex cup. Roasted medium — mild acidity, no bitter aftertaste, and happy on fully automatic machines. Source: miacoffee.eu

Chocolate, nut, almond

Rancho Grande has grown coffee near Três Pontas since 1933 and is now run by José Carlos Reis with his grandson Flávio. After harvest the coffee is water-sorted, dried about 16 days at 29 °C, rested for 31 days and hulled; part of the crop is terrace-dried and finished in a rotary dryer. Full-bodied and sweet — apricot, hazelnut and milk chocolate. Source: miacoffee.eu

Apricot, orange, milk chocolate

Finca Juan Martin is Banexport's research farm in Cauca, near Popayán, where varieties and processing methods are trialled and the findings shared with partner growers across Colombia. This Sidra lot is Oxidation Washed — a brief controlled oxidation before the wash — for extra sweetness and fruit while keeping a clean cup of citrus, pear and caramel. Source: miacoffee.eu

Citrus, pear, caramel

A one-hectare family farm in the mountains of San Agustín, Huila, run by Aura Rita Bolaños with her husband and son. Volcanic soils and slow ripening at 1,780–1,810 m; washed with an 18–24 hour fermentation, then 18–22 days drying on covered raised beds. A clean, bright espresso — grape and citrus over cane-sugar sweetness with juicy acidity. Source: miacoffee.eu

Grapes, citrus, cane sugar

A decaf mostly from smallholders in Moyobamba, northern Peru, with a smaller share from Ahuachapán, El Salvador, decaffeinated in Germany with liquid CO2, which targets caffeine while keeping most other compounds. Blueberry, black tea and chocolate; for espresso and filter.

Blueberry, black tea, chocolate

A three-region Brazilian espresso blend — Triângulo Mineiro for body and cocoa-nut aromatics, Cerrado for balance with almond and ripe fruit, and Santos for a smooth, sweet, vanilla finish. Rounded and very sweet, built for fully automatic machines. Source: miacoffee.eu

Cocoa, nut, vanilla

A natural from smallholders around Bombe village in Sidama, delivered to the Testi Ayla washing station (founded 2010, about 375 producers) and dried on raised beds. Jasmine, milk chocolate and dried berries with a gentle wine-like acidity and candy-like sweetness. Roasted for espresso.

Jasmine, chocolate, dried fruit

Chelbesa, in Gedeb within the Yirgacheffe zone, is farmed in small garden plots alongside enset, avocado and papaya. Processing and traceability are handled by the family-owned Kuri Mountain Coffee, whose coffee heritage goes back to 1945. Cherries are sorted, depulped, fermented, washed and dried on raised African beds for a clean, floral cup with bright acidity — cherry, yuzu and honey. Source: miacoffee.eu

Cherry, yuzu, honey

Mia's Christmas limited edition: a natural from the Halo washing station in Gedeb, Yirgacheffe, run with SNAP Coffee and fed by around 700 smallholders farming under enset shade on red soils. Sweet and floral, with peach, red berries and honey, hints of rose and cacao, a wine-like edge and bright fruit acidity. Omni-roasted for espresso and filter.

Peach, rose, honey

FLOW is Mia's rotating specialty espresso blend — the composition shifts with the harvest, the character stays sweet, balanced and easy-drinking. The current edition pairs washed Uganda Wanale from the Mt. Elgon region, dried at Norman Mukuru's The Coffee Yard, with washed Ethiopia Jimma from cooperatives in the Jimma Farmers Union. Roasted slightly darker for espresso and milk drinks — peach, honey and cocoa. Source: miacoffee.eu

Peach, honey, cocoa

Waykan Regional Select is a natural-process regional blend drawn from smallholder lots across the microregions of Huehuetenango, most grown by indigenous Mayan communities with support from Guatemala's coffee institute Anacafé. High altitude, limestone soils and dry mountain winds give slow ripening; whole cherries are dried on raised beds and patios, then hulled. Sweet and light-bodied — cocoa, cinnamon and sour cherry. Source: miacoffee.eu

Cocoa, cinnamon, sour cherry

A natural microlot from Finca La Bolsa in Huehuetenango, bought in 1956 by Dr. Jorge Vides Molina and known for cupping awards and competition coffees; the name refers to its spot between two mountains. Passion fruit, blackberry and caramel with gentle acidity and pronounced sweetness. Roasted for espresso.

Passion fruit, blackberry, caramel

Grown in the Western Ghats around Chikmagalur in Karnataka — where, by legend, coffee first reached India — at roughly 1,000–1,600 m. A washed Arabica with a rounded, full body and notes of cocoa, nuts, nougat and spice; built for espresso, including fully automatic machines. Source: miacoffee.eu

Chocolate, almonds, nougat

A washed AB lot from the Gathaithi Factory in Nyeri, between Mount Kenya and the Aberdares, run by a cooperative of more than 1,100 smallholders. Fermented in concrete tanks, washed, soaked and dried on raised beds. Juicy and clean, with passion fruit, red grapes and panela. Roasted for espresso.

Passion fruit, red grapes, panela

Nyeri Hill Farm, on the foothills of Mount Kenya, is one of East Africa's oldest coffee estates — first trees planted in 1914, still owned by the Catholic Archdiocese of Nyeri, with revenues long supporting local schools and a hospital. Over 1,400 hectares of volcanic soil at high elevation; only ripe cherries are depulped, fermented, washed and dried on raised beds. Juicy and bright — blackcurrant, lime and panela. Source: miacoffee.eu

Blackcurrant, lime, panela

A special edition from Bang Silalahi, who has farmed organically in Toba since 2004 and processes nanolots for his neighbours too. Depulped cherries are macerated anaerobically with strawberries, then washed and dried for up to 14 days, giving an intense strawberry aroma over vanilla and chocolate. Roasted for filter.

Strawberry, vanilla, chocolate