Calherro 72h Yeast Fermentation Rwanda we’ll keep the flavour profile

we’ll keep the flavour profile aligned and the value consistent

including natural

and naturally processed

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Calherro 72h Yeast Fermentation Rwanda we’ll keep the flavour profileThis 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 coffees full flavour potential. The process took place in Mios purpose built wet mill, with close control over temperature and oxygen levels