Assembly Coffee - Brazil Lacti

The Overripe Fermentation Series, brought to you by Assembly, Professor Lucas Louzada, and Mió, highlights a breakthrough in post-harvest fermentation research. This collection features three coffees that demonstrate a step-change in developing purposeful fermentation methods to combat the impacts of climate change on coffee quality. Data-driven protocols were implemented across 500 observations to not only rescue overripe lots but also enhance the sensory experience, showcasing the quality and diverse flavors of Mió’s crop. The Lacti lot was processed using volcanic fermentation, where overripe cherries were placed in small mounds and inoculated with baker’s yeast in an oxygen-rich environment to drive fermentation. After 72 hours, the cherries were naturally dried without washing