Yeast Nitrogen Naturals (Light-Med Roast)
Yeast Nitrogen Naturals (Light-Med Roast)
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#1 SERIES - FRUIT FORWARD LOTS | 1.3 YEAST NITROGEN NATURALS
Heavy Bodied. Macerated juicy strawberries, Red hard candy & Red Apples.
| Origin | Ratnagiri Estate, BR Hills, Chikmagalur |
| Process | Yeast Nitrogen Naturals |
| Varietal & BRIX | CATUAI | 24.1 |
| Dry Aroma | Berry Jam & Sugarcane sweetness. |
| Wet Aroma | Raspberry & Peaches. |
| Based on Sensory Evaluation | Heavy bodied with notes of Macerated juicy strawberries, Red hard candy followed by bright peaches & Red Apples. |
| Roast Profile | A light-med roast with overall roast time of 8.45 mins with low drum speed & final drop temperature of 205 Degrees. |
| Minimum resting period | Filter 4 Days | Espresso 14 Days |
| A song that pairs well |
Suitable for all brewing methods.
Roaster thoughts :
A rare varietal and a unique coffee process is what we roasters at Grey Soul Coffee Roasters look forward to. It was not easy and never will be to roast such meticulously roasted coffees, but the outcome is certainly something to look forward to. Well to be honest we sample roasted the coffees the results were outstanding while roasting and cupping. When we moved on to the production LPG roaster it did go haywire for our very first batch where the coffee was baked but not technically charred as we lost control post caramelization stage. As we got a better grip and post make adjustments to the roast profile we got we needed to achieve and that a very well balanced light-medium roast dropped at 205.
We all are familiar with the producer Mr. Ashok Patre and his family run estate Ratnagiri Estate. Our founder visited the farm back in the month of march 2021 when coffee processing was at its peak.
A day's visit to the estate to understand the farm, the processing techniques and the history behind the legacy was great. Our meeting began with knowing each other and talking and about the passion that runs Grey Soul Coffee as a brand.
Then it led to discussions about the specialty community and culture in our country right now. Moving on, we spoke about cup score, Q grading and how it varies from person to person and hence become highly subjective.
Then we spoke about international markets and a comparison between Indian and south American coffee. Then quickly moved on a long elaborate your of the farm where some coffee was milled and ready, some drying on raised beds, some drying out in the fields and hand garbling in works as final sorting was in process.
In the end, specialty coffee can be simply defined as the coffee that is of the best quality without comprises. This is exactly what this estate stands for and believes in.
