This is another coffee from our Brazilian green coffee partners Mió that was previously classified as overripe, processed with a progressive technique to rescue quality. Mió’s yeast fermentation technique utilises the power of baker's yeast to drive fermentation and facilitate the development of flavour-carrying sugars that can produce the flavours present in the cup. For this coffee, the overripe cherries were placed in oxygen-free tanks and inoculated with the yeast to kick-start the process. Glucose and fructose were then added to further fuel the fermentation that lasted 72 hours before the cherries were dried naturally, without washing. The result is a flavour profile of marked sweetness and silky textures, another excellent lot from a farm now synonymous with innovation.