This is another coffee from our Brazilian green coffee partners Mió that was previously classified as overripe, processed with a progressive technique to rescue quality.
Mió’s yeast fermentation technique utilises the power of baker's yeast to drive fermentation and facilitate the development of flavour-carrying sugars that can produce the flavours present in the cup.
For this coffee, the overripe cherries were placed in oxygen-free tanks and inoculated with the yeast to kick-start the process. Glucose and fructose were then added to further fuel the fermentation that lasted 72 hours before the cherries were dried naturally, without washing.
The result is a flavour profile of marked sweetness and silky textures, another excellent lot from a farm now synonymous with innovation.
After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
Mió is our Brazilian green coffee partner, and as the partnership progress through its fifth year, the farm's fermentation research is spearheaded by Dr. Lucas Louzada - PHD in Production Engineering, Q-Grader, former Head of Coffee Design at the Institute of Espírito Santo, Chief Operating Officer of Mió and Founder of the Mió Institute (its R&D arm).
Lucas’ expertise speaks for itself and the work of his team is identifying systems - accessible and scalable - with the potential to protect coffee from climate change not just in Brazil, but globally.
With Lucas, Mió has positioned itself at the frontier of innovation in coffee - a critical stakeholder in the present and future of the global industry.
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