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120 Hour Sun-Dried Anaerobic Naturals (Med Profile)

120 Hour Sun-Dried Anaerobic Naturals (Med Profile)

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#3 SERIES - RARE VARIETAL LOTS | 3.3 120 HOUR ANAEROBIC NATURALS

Ripe strawberries, peaches and hints of banana.

Ideal as filter. 

Origin Zoya Estate, BR Hills, Chikmagalur, Karnataka
Process 120 hour sun-dried anaerobic naturals
Varietal Blend of Chandragiri, SL 795 & B5
Altitude 4280 Feet
Dry Aroma Figs & Apples
Wet Aroma Green Apples & Honey
Based on Sensory Evaluation

Rich sweetness from mixed red berries & red apples lifted by crisp hibiscus aftertaste

Roast Profile Medium roast with 16% DTR & low drum speed dropped at 207-8° at 9.30 mins.
Characteristics

Heavier mouthfeel & Lower acidity

Minimum resting period 7 Filter | Espresso 10 Days
A song that pairs well

Suitable for all Brew Methods.

Roaster thoughts :
A highly fermented Arabica is always a challenge until we find the right profile. We took a simple approach of roasting this coffee at a low drum speed right room the beginning to understand its inherent nature at first. After doing that we then roasting the same again and dropped coffees at multiple roast degrees up until 214 degrees. After cupping within 24 hours and brewing post 5,6 & 7 days we arrived to a final profile what can now be perceived by all brewers.

About the Crop:

The extended process Naturals from Zoya Estate starts with picking cherries that are in the range of 90-120% ripeness. The varietals used are Selection 795, Chandragiri and Sl 5B. They are then anaerobically processed for 120 Hrs. To get the deep flavours & range of tasting notes the process used is similar to the extended process of the Colombian coffees, tweaked to Indian conditions & humidity. The coffee is the slow dried for a period of 14+ days under natural sunlight, in the open. Before Dry milling, the coffee is rested for a period of 3 months, to stabilise the water activity and settle the flavours better infusing them in the bean.

Roast Profile:

Roast Machine : Probat 
Development Time : 1m 35secs
Charge Temperature : 175° Celsius 
First Crack Temperature :193° Celsius 
End Bean Temperature : 207° Celsius 

About the Estate : 

Shade grown with all the love and attention in the 90 acre Zoya estate, under a double canopy of trees with native ' Atti & Basri' tree fruits acting as nourishment for the flora and fauna, contributing to the taste and flavor of the beans. Grown and processed with a Spiritual rootedness.There are 5 different lots, each processed with varying degrees of Anaerobic fermentation from 24-72 hr, all slow dried. No harmful chemicals or herbicides used. And 80% women farmers employed throughout the year.

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