assembly coffee | overripe fermentation series | cerevi (Copy)
Tastes like_
+ peach + yoghurt + floral
Overripe Fermentation Series
Introduction —
+ Brought to you by Assembly, Professor Lucas Louzada and Mió, the Overripe Fermentation Series is a collection that showcases three coffees that represent a milestone. Three coffees that showcase a step-change in the research of deliberate, purposeful post-harvest fermentation methods.
+ Calibrated across 500 separate observations, data-driven protocols were implemented to reverse the impact of the warming climate and not just rescue these previously overripe lots, but drive sensorial experiences in the cup that demonstrate the quality and diversity in flavour of Mio’s crop.
Lacti —
Fermentation protocol — Volcanic fermentation (72hrs)
This lot was processed with a method that utilises the power of baker's yeast and oxygen to drive fermentation. In an oxygen-rich environment, the overripe cherries were carefully placed into small mounds and inoculated with the yeast to kick-start the process. After 72 hours, the cherries were moved to be dried naturally, without washing.
Tastes like_
+ peach + yoghurt + floral
Overripe Fermentation Series
Introduction —
+ Brought to you by Assembly, Professor Lucas Louzada and Mió, the Overripe Fermentation Series is a collection that showcases three coffees that represent a milestone. Three coffees that showcase a step-change in the research of deliberate, purposeful post-harvest fermentation methods.
+ Calibrated across 500 separate observations, data-driven protocols were implemented to reverse the impact of the warming climate and not just rescue these previously overripe lots, but drive sensorial experiences in the cup that demonstrate the quality and diversity in flavour of Mio’s crop.
Lacti —
Fermentation protocol — Volcanic fermentation (72hrs)
This lot was processed with a method that utilises the power of baker's yeast and oxygen to drive fermentation. In an oxygen-rich environment, the overripe cherries were carefully placed into small mounds and inoculated with the yeast to kick-start the process. After 72 hours, the cherries were moved to be dried naturally, without washing.
Details
+ Producer__ Mio
+ Region__ Monte Santo de Minas
+ Variety__ Yellow Catucai
+ Terroir__ 900-1100 masl, temperate tropical climate
+ Process__ Volcanic Fermentation
Professor Lucas Louzada —
+ Mió is Assembly’s Brazilian green coffee partner, and as the partnership moves forward into its fifth year, the farm's fermentation research is spearheaded by Dr. Lucas Louzada - PHD in Production Engineering, Q-Grader, former Head of Coffee Design at the Institute of Espírito Santo, Chief Operating Officer of Mió and Founder of the Mió Institute (its R&D arm).
+ Lucas’ expertise speaks for itself - his work is identifying systems, accessible and scalable, with the potential to protect coffee from climate change not just in Brazil, but globally.
+ Through their work with Lucas, we've seen that it's the eloquence and empathy with which he communicates his findings, combined with his clarity in thought of how these findings can be disseminated for maximum impact, that make him a truly critical stakeholder in the present and future of coffee.
About — Assembly
+ An award-winning specialty coffee roastery based in Brixton, London, has been redefining the role of roasting in the specialty coffee value chain since its inception in 2015.
+ Emerging from a collaboration of the UK’s top independent coffee shops in 2014, our mission focuses on sourcing exceptional coffees tailored to customer desires.
+ They leverage data from the coffee supply chain to inform our offerings, challenge conventional practices, and promote sustainable methods that benefit both producers and consumers.
+ Their journey began at the London Coffee Festival, where we proudly sponsored the first-ever Coffee Masters in April 2015, setting the stage for our commitment to quality and community in every cup.
