
Assembly
Mió Monola 29
OriginBrazil
ProcessFermentation, Natural
Summary
This coffee comes from Mió's overripes programme in Monte Santo de Minas, Brazil. Around 50% of the harvest was overripe, then fermented in closed tanks for 72 hours using Saccharomyces cerevisiae yeast with added glucose and fructose. Varieties include Acaiá and Yellow Catuaí, grown at 900-1100 masl. Tasting notes of milk chocolate, fig, and a velvety mouthfeel.
LLM-generated content – may contain errors.
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FormatBean
Roast profileOmniroast
DecaffeinatedNo
ProducerMió
Altitude900 - 1100 m.a.s.l
VarietyYellow Catucai, Acaia
NotesChocolate, Fig
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