Brazil — Lacti (Overripe Fermentation Series)

by Assembly

Overripe Fermentation Series  Introduction Brought to you by Assembly, Professor Lucas Louzada and Mió, the Overripe Fermentation Series is a collection that showcases three coffees that represent a milestone. Three coffees that showcase a step-change in the research of deliberate, purposeful post-harvest fermentation methods. Calibrated across 500 separate observations, data-driven protocols were implemented to reverse the impact of the warming climate and not just rescue these previously overripe lots, but drive sensorial experiences in the cup that demonstrate the quality and diversity in flavour of Mio’s crop. Lacti Fermentation protocol — Volcanic fermentation (72hrs) This lot was processed with a method that utilises the power of baker's yeast and oxygen to drive fermentation. In an oxygen-rich environment, the overripe cherries were carefully placed into small mounds and inoculated with the yeast to kick-start the process. After 72 hours, the cherries were moved to be dried natu