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 naturally, without washing. Professor Lucas Louzada Mió is our Brazilian green coffee partner, and as the partnership moves forward into its fifth year, the farm's fermentation research is spearheaded by Dr. Lucas Louzada - PHD in Production Engineering, Q-Grader, former Head of Coffee Design at the Institute of Espírito Santo, Chief Operating Officer of Mió and Founder of the Mió Institute (its R&D arm). Lucas’ expertise speaks for itself - his work is identifying systems, accessible and scalable, with the potential to protect coffee from climate change not just in Brazil, but globally. Through our work with Lucas, we've seen that it's the eloquence and empathy with which he communicates his findings, combined with his clarity in thought of how these findings can be disseminated for maximum impact, that make him a truly critical stakeholder in the present and future of coffee.