Calherro 72h Yeast Fermentation Rwanda The AirWave tackles it at

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

including natural

Every bit of feedback goes back to the producer and helps advance this unique species

it is sealed in GrainPro bags for a 60-day stabilisation period before transport to the dry mill

Farms sit between 1800 and 1900 masl and are typically shaded by a mix of endemic forest trees

Calherro 72h Yeast Fermentation Rwanda The AirWave tackles it atThis 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