MIO S03

The first of many lots from our partners are Mió Fazenda. This lot is a mix of anaerobic and aerobic fermentation, the process creates two environments in one. Coffee cherries close to the walls of the fermentation bags are in contacts with oxygen, while the cherries in the middle of the pack have no contact with oxygen.

Mió are developing the method to acidify the coffee and explore the bacteria present in coffee  - to form a more acidic and complex profile with notes of Mirabelle plum, caramel sweetness and a floral finish.