Overripe Fermentation Series 

Introduction

Brought to you by Assembly, Professor Lucas Louzada and Mió, this collection showcases three coffees that represent a milestone. Three coffees that showcase a step-change in the research of deliberate, purposeful post-harvest fermentation methods.

Calibrated across 500 separate observations, data-driven protocols were implemented to reverse the impact of the warming climate and not just rescue these previously overripe lots, but drive sensorial experiences in the cup that demonstrate the quality and diversity in flavour of Mio’s crop.

Professor Lucas Louzada

Mió is our Brazilian green coffee partner, and as the partnership moves forward into 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 - his work is identifying systems, accessible and scalable, with the potential to protect coffee from climate change not just in Brazil, but globally.

Through our work with Lucas, we've seen that it's the eloquence and empathy with which he communicates his findings, combined with his clarity in thought of how these findings can be disseminated for maximum impact, that make him a truly critical stakeholder in the present and future of coffee.

Fermentation Protocols

Brevi

Fermentation protocol — Carbonic Fermentation (72hrs)

This lot was processed with a carbonic maceration technique very similar to that used in winemaking. The overripe cherries were enclosed in an oxygen-free tank at a temperature of 38°C for 72 hours and then dried naturally, without washing.

Cerevi

Fermentation protocol — Yeast fermentation (72hrs)

This lot was processed with a technique that utilises the power of baker's yeast to drive fermentation. 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.

Lacti

Fermentation protocol — Volcanic fermentation (72hrs)

This lot was processed with a method that utilises the power of baker's yeast and oxygen to drive fermentation. In an oxygen-rich environment, the overripe cherries were carefully placed into small mounds and inoculated with the yeast to kick-start the process. After 72 hours, the cherries were moved to be dried naturally, without washing.

Limited Edition Print

Created by London-based designer and illustrator Wesley Barnes, the accompanying print commemorates this landmark collection by celebrating both the sensorial experience offered by the coffees and the protocols with which they were processed.

The illustration uses:

• Colour to celebrate the vibrancy and diversity in flavour - each section within represents one of the coffees
• Shape to communicate the evolution of the coffees during fermentation
• Hue intensity to convey the power of the fermentation protocols implemented.

Select the print from the 'Size' dropdown above to add to the collection.

Our Elevated Brewing Range

We’re excited by innovation and its potential for impact. With this as our motivation, we seek out opportunities to collaborate with producers who share our vision and supports our goal to set the leading example for the specialty coffee movement in roasted coffees that are the pinnacle of quality.

We bring these coffees to you with Elevated Brewing. Our Elevated Brewing range shares the extraordinary and it’s here we illuminate farming and processing methods of producers at the frontier of innovation that, above all else, provide remarkable flavour experiences.

Coffees in the Collection

All coffees in the collection are also available to purchase individually. View below.

• Brazil - Brevi
• Brazil - Cerevi
• Brazil - Lacti