Producer - Mió Fazenda Origin - Brazil Process - Yeast Fermentation Varietal - Mundo Novo and Yellow Catucai Altitude - 900-1100 Flavour Notes - Blueberry, Cardamom and Caramac PROCESS Yeast Fermentation (72h; 75% Overripe) Overripe coffee cherries - those that begin to dry while still attached to the tree—can produce exceptional results under controlled fermentation. In the Yeast Fermentation (YF) Process, these cherries are fermented in sealed tanks for 72 hours using Saccharomyces cerevisiae as a starter yeast. Glucose and/or fructose are added as fermentation substrates to support the process. The resulting cup profile is complex, featuring sweet notes, a syrupy mouthfeel, and mild acidity. A sensory plot illustrates how the coffee’s flavor evolves over time, with the inner, middle, and outer layers representing the most prominent notes at 70°C (t1), 55°C (t2), and 30°C (t3), respectively. FARM The estate, known as Mio, benefits from abundant spring water. One of its key responsibilities is not only to maintain the natural water flow but also to enhance water quality. By dedicating equal portions of land to coffee production and native forest conservation, Mio helps preserve the region’s natural balance. Mio also guarantees 100% traceability for every crop each year. Every stage of the coffee’s journey -from the origin of the harvested cherries to their transportation, processing, and final handling - is documented using satellite imagery, ensuring complete transparency and accountability. One-third of the land on the estate is allocated to coffee processing and milling facilities, as well as some pastures and Eucalyptus tree plantations, which also support a population of bees. The remaining land is equally split between coffee cultivation and a preserved native forest reserve.