HERE ALL OUR COFFEES ARE TREATED AS SPECIAL

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About Us

The joy of smelling the fragrance of coffee flowering, the attentive gaze to each coffee cherry, emotions being renovated, and the satisfaction of seeing a new coffee lot produced.
The joy of smelling the fragrance of coffee flowering, the attentive gaze to each coffee cherry, emotions being renovated, and the satisfaction of seeing a new coffee lot produced.

History

Tradition, pride, and love for coffee that has been renewed with each generation – this is how we can translate the singular relationship of the Miaki family with coffee. Originally from Japan, the patriarch of the family immigrated firstly to the state of Paraná in Brazil. In the late ’70s, the family relocated to Patrocinio in the state of Minas Gerais – Cerrado Mineiro Region, where Marcos César Miaki alongside his father and mentor José Miaki, discovered a talent and passion in producing coffee.

A FAMILY PASSIONATE ABOUT COFFEE THAT RELATES WISELY WITH NATURE, SUSTAINABLY PRODUCING FANTASTIC BATCHES - TRUE GEM.

30's
70's
70's
1978
90's
2000
2015
2018
2019

ARRIVAL OF THE MIAKI FAMILY IN BRAZIL

MIAKIS’ FIRST COFFEE CROP – SANTA MARIANA, PARANÁ

MIAKIS’ FIRST COFFEE FARM – FORMOSA D’OESTE, PARANÁ

FAMILY MOVES TO PATROCÍNIO, MINAS GERAIS

MARCOS CÉSAR MIAKI STARTS HIS SOLO JOURNEY IN COFFEE PRODUCTION

FOUNDATION OF THE MC MIAKI COFFEE GROUP THAT WOULD EXPAND OVER THE FOLLOWING YEARS

LOGO OF MC MIAKI COFFEE

SECOND GENERATION, AMANDA AND MATHEUS JOIN THE GROUP

MIAKI AGRONEGÓCIOS LTDA IS FOUNDED

Coffee has been part of the Miaki family for generations, since the mid-20th century when Marcos Cezar Miaki’s paternal grandparents arrive from Japan to work in coffee crop in Paraná state. Their first coffee property was acquired in 1935, the result of much work and dedication. And since then, their passion for coffee only increased.

Marcos Cezar Miaki’s parents decide to move with the family to the Cerrado Mineiro region in 1978 (he was still a child at this time) after a severe frost in Paraná, known as the “Black Frost”. The family sold all their farms and moved to Patrocínio, in Minas Gerais, and started a new chapter in their coffee journey.

In 2000, Marcos Cézar and wife Brasemir structure MC Miaki Coffee, the company that would considerably expand in the following years.

This story, filled with dedication and based on research, modern technologies and technical accuracy, remains to the presente day making MC Miaki Coffee a powerhouse in the production of specialty and sustainable coffees. An award-winning company, recognized for its professionalism, continuous improvement, consistency of supply and real love for coffee.

MC MIAKI Coffee is managed by Marcos Cezar Miaki and his wife Brasemir Miaki, with active participation of their children Matheus and Amanda Ribeiro Miaki (the young second generation) in the day-to-day business, both within and outside the farms. It is trully a family business that prides on its history and traditions, and at the same times, looks forward, always innovating.

Origins

CARE AND RESPECT FOR COFFEE, FROM GENERATION TO GENERATION

CARE AND RESPECT FOR COFFEE, FROM GENERATION TO GENERATION

The growing centers total 2.665 hectares of coffee, located in the city of Patrocínio, Cerrado Mineiro region of Minas Gerais state. The majority of the crops are in a microregion with unique features, located at 1.250 meters of altitude, called Chapadão de Ferro.

The region originated from a volcano that only partially erupted, and in that eruption process generated a large quantity of minerals that were incorporated to the soil. Over time a lagoon emerged in the center of this “volcano”. The high mineral content caused the region’s soils to be extremely rich and fertile, a factor that together with the high altitudes and wide temperature range prevailing in the “internal face of the volcano” – where the coffee crops are – contributes to the slow maturation of the cherries, higher sugar concentration and higher coffee quality. They are coffees that present a pronounced acidity, and specifically in this terroir, a mild salty note.

Chapadão de Ferro is surrounded by striking landscape and extensive areas of native forest, in addition to approximately 500 hectares of legal reserve within the group’s properties, protecting the abundant local fauna and flora. Maned wolves (“lobo-guará”), deers and pumas are occasionally seen in the coffee farms, also anteaters, rheas and a wide diversity of birds, evidence of the environmental preservation in this area.

In Chapadão de Ferro are 3 growing centers; there are also operations in the Lajinha (one center), Abadia (1 center) and Bom Jardim (1 center) regions. In Lajinha and Bom Jardim, coffee is grown in average altitudes of 900 meters; in Abadia altitudes reach 1.050 meters. In Chapadão de Ferro, crops are scattered over elevated terrain, with altitudes ranging from a minimum of 1.170 meters up to 1.235 meters. Mild temperatures together with a favorable climated, fertile soils and suitable agricultural practices lead to the production of extremely high quality coffees.

Chapadão
de Ferro

Lajinha

Bom Jardim

Tejuco

Management

THE MIX OF EXPERIENCE, NEW TECHNOLOGIES
AND YOUNG MINDS

Our work is based on solid field experience and expert technical advice that allow us to continuously improve our operations and enhance coffee varieties, farming methods and post-harvest processing, in order to produce differentiated coffees with more efficiency and consistent quality.

Certifications

WE ARE PROUD TO CONDUCT A SUSTAINABLE COFFEE PRODUCTION WHERE NATURE, PEOPLE AND PRECISION AGRICULTURE LIVE IN COMPLETE HARMONY!

WE ARE PROUD TO CONDUCT A SUSTAINABLE COFFEE PRODUCTION WHERE NATURE, PEOPLE AND PRECISION AGRICULTURE LIVE IN COMPLETE HARMONY!

Coffee prodution in all of the MC Miaki Group farms is integrated to a systemic operation and intense in technology, focused on traceability, strict safety protocols, social well-being and extreme care with the natural resources.

Each part of the land is known and cared for by the company’s owners and employees, with great sensitivity in order to understand nature’s signs, so that the coffee cherry will reach its full quality potential while mantaining soil balance, with minimal environamental interference. Agronomical management takes place based on various analyses, with rational use of natural resources, integrated pest and disease management, soil health programs, composting, selective waste collection and treatment of residues from coffee production and processing.

All of the farms that comprise the Abadia, Bom Jardim, Lajinha, Porta do Céu, Recanto and Shalom growing centers are certified by sustainability standards Rainforest Alliance, Nespresso AAA and C.A.F.E Practices(Starbucks). They are sources of fully traceable, high quality sustainable coffees.

Sustainable production cycle of high quality coffees – MC Miaki Coffee

Awards

RESULT &
RECOGNITION OF A
CONSISTENT WORK

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Among the innumerous quality competitions, awards and recognitions won by MC Miaki Group coffes over the past years, it is worth highlighting:

Shalom Growing Center – Finalist in the Natural Category (2015/16 Crop)

Recanto Growing Center – Finalist in the Pulped Natural Category (2017/18 Crop)


Regional Vice-champion Cerrado Mineiro in 2022

Sustainable Supplier of the Year 2020

Finalist 9 times 2022 / 2020 / 2019 / 2018 / 2016 / 2015 / 2014 / 2013 / 2012

Regional Champion Cerrado Mineiro in 2013

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THE MAGIC MOMENT:
TASTING

SEEDLING PRODUCTION
AND PLANTING

Porta do Céu Growing Center

Chapadão de Ferro Farm
Porta do Céu Farm

City:

Patrocínio - MG

Region:

Chapadão de Ferro - Cerrado Mineiro

Altitudes:

Between 1170 to 1235 meters

Total area:

465,2 ha

Area with coffee:

333 ha

Varieties:

Catuaí 99, IAC, IBC 12, Topázio, Mundo Novo and others

Harvest:

15% manual, 85% mechanical harvester

Coffee processing methods:

5% natural, 70% pulped natural, 25% washed

Drying:

Part on patio, part in mechanical dryer

Certifications:

Rainforest Alliance, Nespresso AAA and Starbucks C.A.F.E. Practices

Recanto Growing Center

Nossa Senhora de Fátima Farm
Nossa Senhora Aparecida Farm
Recanto Farm

City:

Patrocínio - MG

Region:

Chapadão de Ferro - Cerrado Mineiro

Altitudes:

1250 meters

Total area:

538,31 ha

Area with coffee:

493 ha

Varieties:

Icatu, Tupi, Catuaí, Mundo Novo and others

Harvest:

98% mechanical harvester, 2% manual

Coffee processing methods:

1% natural, 46% pulped natural, 53% washed

Drying:

Part on patio, part in mechanical dryer

Certifications:

Rainforest Alliance, Nespresso AAA and Starbucks C.A.F.E Practices

Shalom Growing Center

Centenário Farm
Shalom Farm
São Matheus Farm

City:

Patrocínio - MG

Region:

Chapadão de Ferro - Cerrado Mineiro

Altitudes:

1200 meters

Total area:

732,05 ha

Area with coffee:

610 ha

Varieties:

Catuaí 99, Catuaí 62, Catuaí, Topázio, Mundo Novo, IBC 12 and others

Harvest:

100% mechanical harvester

Coffee processing methods:

80% pulped natural, 20% washed

Drying:

Part on patio, part in mechanical dryer

Certifications:

Rainforest Alliance, Nespresso AAA and Starbucks C.A.F.E. Practices

Bom Jardim Growing Center

Bom Jardim Farm

City:

Patrocínio - MG

Region:

Cerrado Mineiro

Altitudes:

Between 900 and 996 meters

Total area:

380 ha

Area with coffee:

285 ha

Varieties:

Catuaí 62, Catuaí 144, Guará, Catuaí 99, Topázio, Arara, Cartillo, IBC 12 and others

Harvest:

Manual

Coffee processing methods:

Natural, pulped natural, washed

Drying:

Part on patio, part in mechanical dryer

Certifications:

Rainforest Alliance, Nespresso AAA and Starbucks C.A.F.E. Practices

Abadia Growing Center

Abadia I Farm
Abadia II Farm

City:

Patrocínio - MG

Region:

Cerrado Mineiro

Altitudes:

Between 980 and 1050 meters

Total area:

234.979 ha

Area with coffee:

196 ha

Varieties:

Topázio and others

Harvest:

100% mechanical harvester

Coffee processing methods:

Natural, pulped natural, washed

Drying:

Part on patio, part in mechanical dryer

Certifications:

Rainforest Alliance, Nespresso AAA and Starbucks C.A.F.E. Practices

Lajinha Growing Center

São José Farm
Santos Reis I Farm
Santos Reis II Farm
Santos Reis III Farm
Lajinha Farm
Nossa Senhora da Guia Farm

City:

Patrocínio - MG

Region:

Lajinha - Cerrado Mineiro

Altitudes:

Between 850 and 914 meters

Total area:

851.56 ha

Area with coffee:

501 ha

Varieties:

Catuaí 99, Catuaí 62, Catuaí 144, Topázio, Mundo Novo, IBC 12, Acáia, Acauã and others

Harvest:

100% mechanical harvester

Coffee processing methods:

9% natural, 91% washed

Drying:

Part on patio. part in mechanical dryer

Certifications:

Rainforest Alliance, Nespresso AAA and Starbucks C.A.F.E. Practices

CROP MANAGEMENT

ROASTING
AND PACKAGING

MECHANICAL
HARVEST

DRYING ON PATIO

DRYING IN
MECHANICAL DRYER

STORAGE

DRY PROCESSING AND
SELECTION OF BEANS