MIHAIA exists for one job: pulling a shot that tastes like espresso is supposed to taste. Dense body, deep sweetness, structure that holds up under milk. It’s the coffee we reach for when there’s no room for ambiguity — a big service, a first impression, a client who just wants it right. You can filter it, and it won’t disappoint, but it was built with the portafilter in mind, and it shows.

This season’s lot: Catuaí Amarelo, natural process, 1,150m, 86 pts (SCA). Notes: dark chocolate, vanilla.

All KIAORA single-origin lots are grown on Fazenda Sonho Meu, in Sul de Minas, Brazil, by producer João Pedro Basso — roasted in Ocala, Florida.