This is another lot from Mió’s Overripes programme - an ongoing project of pioneering processing methods to rescue coffees impacted by climate change (specifically air temperatures too high for too long), and originally classed as overripe and not usable for their intended purpose. This specific lot - 65% of which was overripe - has gone through Mió’s ‘Aerated Fermentation’ process - a 72-hour controlled fermentation in which both aerobic (oxygen-rich) and anaerobic (oxygen-free) conditions are created in the same environment. This means that, during fermentation, a proportion of coffee cherries are exposed to oxygen and a proportion aren’t. The result is differences in the molecular composition of the two environments and therefore different flavours created in each. In the cup this process has driven rich complexity, prominent berry flavours and a syrupy texture. A lip-smacking Brazilian coffee.