Bioma Café is a partnership between Marcelo Nogueira Assis and Flavio Marcio Silva dating back to 2001. Flavio came from managing the family businesses, and Marcelo was a recent graduate in the technical school of agriculture. By 2010 the two were ready to found their first coffee farm, dedicated 100% to specialty production, in Campos Altos region, Minas Gerais.

The time between was spent evaluating each piece of land that they would later buy – a scientific search for the perfect terroir. A 1200m high plateau in Cerrado Mineiro was eventually selected, 229 hectares divided into six zones. Olhos D’agua is the central plot, where the processing happens.

The natural processing of this coffee is impecable and detailed, and develops the mouthwatering tropical and stone fruit flavors. After harvest, the coffee fruit is dried on patios for 5 days in 3 cm layers - if the layer of fruit is too thick while drying, it starts to rot, imparting off, fermented flavors to the final cup.

Marcelo & Flavio make sure the fruit is turned and rotated 12 times a day until it has dried to 18% moisture content. At that point, the coffee fruit is placed in bags to rest for 10 days, and then this entire process is repeated until the moisture content reduces down to 12%. Then, the coffee seeds are rested within that outer dried fruit for 30 days before the fruit is stripped from the seed.