We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
The story began in 1947 when ‘Sitio Santo 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 primary source of income through coffee production and as well as a place for family leisure, as it is located inside a national park (Parque Estadual da Serra do Brigadeiro). They are devoted to the improvement of quality, with recognition through regional coffee competitions. The property is situated on the mountains, and the picking is all done manually.
The picked cherries are 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. Edio is an advocate for improving production sustainability, caring for the maintenance of the soil, and preservation of the rivers and local species by keeping green runways along the property.
• Roast: Medium (espresso coffee)
• Region: Matas de Minas | Araponga MG
• Varietal: Red Catuai
• Altitude: 1200 MASL
• Producer: Edio Miranda
• Process Method: Honey
• Profile: Bright acidity, orange peel, honey and brown sugar