Auro 72h Yeast Fermentation Acaiá Peaberry Grading Assessment where coffee and beekeeping go

where coffee and beekeeping go hand in hand

supporting them through processing to help achieve specialty-grade quality

is now shining brighter than ever

bright citrus

Auro 72h Yeast Fermentation Acaiá Peaberry Grading Assessment where coffee and beekeeping goThis 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,