Brazil Mió Monola 29

Roaster notes

This coffee comes from Mió's overripes programme, where cherries that have begun to dry on the tree are rethought rather than written off. Around 50% of the harvest was overripe, then fermented in closed tanks for 72 hours using Saccharomyces cerevisiae yeast alongside added glucose and fructose as fermentation substrates. Under these controlled conditions, ripeness transforms into flavour, challenging traditional Brazilian profiles.

Tasting notes