Mió Monola 29

These beans come from Brazil and have been processed using anaerobic fermentation, a technique that develops complex flavours through controlled oxygen exposure. In the cup, you'll find dark chocolate alongside subtle fruity undertones, with an aroma that's both rich and intriguing. This roast works well as an espresso or filter coffee, depending on your preference—try it as a filter pour-over to fully appreciate the anaerobic processing's contribution to the flavour profile.