Brazil — Mió Monola 29

Brazil — Mió Monola 29

This lot comes from Mió’s overripes programme, where cherries that have begun to dry on the tree are rethought rather than written off.

Around 50% of the harvest was overripe, then fermented in closed tanks for 72 hours using Saccharomyces cerevisiae – a yeast more commonly associated with wine and beer – alongside added glucose and fructose as fermentation substrates.

Under these controlled conditions, the cherries are able to shine, transforming ripeness into flavour, challenging traditional Brazilian flavour profiles.

Assembly Coffee's Brazil — Mió Monola 29 showcases the natural-processed approach from producer Mió, enhanced here with assisted fermentation techniques. Natural coffees typically develop deeper, fruit-forward profiles compared to washed methods, and fermentation control can refine these characteristics while maintaining the process's characteristic body. This lot originates from Brazil, a origin known for diverse microclimates and processing traditions. The assisted fermentation component suggests intentional flavor development during the drying phase—a technique increasingly used to balance the wilder fruit expression natural processing can produce. Explore the specific sensory qualities using the flavor wheel to identify how this processing choice manifests in cup.