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in southern Huila
fruit-led decaf with a syrupy feel and tidy structure
where coffee and beekeeping go hand in hand
The company began replanting in 2018
Auro 72h Yeast Fermentation Acaiá Peaberry Grading Assessment in southern HuilaThis Acai peaberry lot from Mio uses 70% overripe cherries those that have begun drying on the tree which bring extra complexity to the fermentation stage. The cherries were sealed in fermentation tanks for 72 hours, with Saccharomyces cerevisiae yeast used to drive the process. To boost microbial activity and flavour development, glucose and fructose were added as substrates. Fermentation took place at Mios wet mill with tight control over time,
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