Auro 72h Yeast Fermentation Acaiá Peaberry Grading Assessment pointing to strong potential for

pointing to strong potential for further selection and improvement

fruit-led decaf with a syrupy feel and tidy structure

where coffee and beekeeping go hand in hand

then spend several weeks drying in the sun under close watch

Auro 72h Yeast Fermentation Acaiá Peaberry Grading Assessment pointing to strong potential forThis Acai peaberry lot from Mio uses 70% overripe cherries those that have begun drying on the tree which bring extra complexity to the fermentation stage. The cherries were sealed in fermentation tanks for 72 hours, with Saccharomyces cerevisiae yeast used to drive the process. To boost microbial activity and flavour development, glucose and fructose were added as substrates. Fermentation took place at Mios wet mill with tight control over time,