In 1967 Senhor Edio Miranda and his wife bought the then deserted farm and named it "Fazenda Edio Miranda." This small farmer's planting area is always surrounded by mountains and mists, and there are streams and waterfalls everywhere, and the flavor of coffee produced in this environment will be even better.
By 1990, with the efforts of Edio and the entire family, their coffee beans had won international awards. Even today, 76-year-old Senhor Edio still tastes the coffee himself, and continues to modify the process to give the coffee a better flavor.
The honey treatment coffee beans we choose this time are to peel the coffee peel first, and let the coffee pulp and fruit ferment together to form a sticky gum like honey. It obviously enhances the sweetness and thick taste of the coffee, and gives the coffee a flavor of chocolate and caramel.