Rocala Carbonic Maceration

This standout lot from Mio uses 77% overripe cherries - picked just as they begin to dry on the tree - which are ideal for complex fermentations. The cherries undergo a 120-hour carbonic maceration inside a sealed stainless-steel bioreactor, held at 38°C. Oxygen is displaced from the tank to create a fully anaerobic environment, encouraging slower, more controlled fermentation.

Unlike many producers who rely on commercial yeast, Mio leans on the coffee’s own native microbiome. This preserves the integrity of the farm’s terroir while unlocking bright fruit notes, a creamy texture and a long, clean finish.

Once fermentation is complete, the cherries are dried using Mio’s combination of raised beds, ambient-air rotating dryers and concrete patios. The coffee is then sorted by density, size and colour using optical-electronic systems and oscillating screens, ensuring only the best beans make it through.

It’s a highly controlled process, backed by Mio’s full traceability tech - and it shows in the cup.