Auro 72h Yeast Fermentation Acaiá Peaberry Grading Assessment The company began replanting in

The company began replanting in 2018

in control

in southern Huila

where coffee and beekeeping go hand in hand

fruit-led decaf with a syrupy feel and tidy structure

Auro 72h Yeast Fermentation Acaiá Peaberry Grading Assessment The company began replanting inThis 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,