Calherro 72h Yeast Fermentation Rwanda ⚠️ The coffee fulfilling this

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The AirWave tackles it at the source: a catalytic purifier that breaks down smoke

The cherries are sterilised using UV and ozone before undergoing a 48-hour fermentation process

including natural

Calherro 72h Yeast Fermentation Rwanda ⚠️ The coffee fulfilling thisThis Mundo Novo lot from Mio shows how clean, controlled processing can bring out the best in classic Brazilian varieties. Ripe cherries were fermented in closed tanks for 72 hours using Saccharomyces cerevisiae as a starter yeast. Glucose and fructose were added to guide the fermentation, helping unlock the coffees full flavour potential. The process took place in Mios purpose built wet mill, with close control over temperature and oxygen levels