Calherro 72h Yeast Fermentation
This Mundo Novo lot from Mio shows how clean, controlled processing can bring out the best in classic Brazilian varieties. Ripe cherries were fermented in closed tanks for 72 hours using Saccharomyces cerevisiae as a starter yeast. Glucose and fructose were added to guide the fermentation, helping unlock the coffee’s full flavour potential.
The process took place in Mio’s purpose-built wet mill, with close control over temperature and oxygen levels throughout. After fermentation, cherries were dried using a mix of raised beds, concrete patios and ambient-air rotating dryers. Final sorting involved density separation, screening by size, and optical-electronic colour sorting to ensure top-grade results.
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Description
This Mundo Novo lot from Mio shows how clean, controlled processing can bring out the best in classic Brazilian varieties. Ripe cherries were fermented in closed tanks for 72 hours using Saccharomyces cerevisiae as a starter yeast. Glucose and fructose were added to guide the fermentation, helping unlock the coffee’s full flavour potential.
The process took place in Mio’s purpose-built wet mill, with close control over temperature and oxygen levels throughout. After fermentation, cherries were dried using a mix of raised beds, concrete patios and ambient-air rotating dryers. Final sorting involved density separation, screening by size, and optical-electronic colour sorting to ensure top-grade results.
