#1 FRUIT FORWARD LOTS | 1.2 SACCHAROMYCES ANAEROBIC NATURALS
Tamarind, Passion Fruit & Crisp Red Apples Aftertaste.
Suitable for all brew methods.
Origin
Melkodige Estate, Mudigere, Chikmagalur
Process
Hand picked cherries surface dried & put into barrels to undergo anaerobic fermentation with saccharomyces yeast using a atomiser for 80 hours. Evetually dried under shade for twenty days.
Dry Aroma
Blueberry & Raisins
Wet Aroma
Red wine & Kiwi
Sensory Evaluation
Tamrind, Passion Fruit & Crisp Red Apples Aftertaste.
Varietal & Altitude
SLN 795 grown at 4200 MSL
Roast
Medium Roast droped at 208° with 15% DTR
Minimum resting period
Filter 7 days | Espresso 14 Days
Characterisitics
Wine Like & Very fruity
A song that pairs well
Roaster thoughts : Fermentation with yeast inoculation leads high sugar levels. A fermented coffee is more denser and requires low heat and faster drum in order to avoid charring. A medium roast was found to be the most suitable for this LOT as it did bring out the maximum potential. The release of aroma when hot water comes in contact with coffee is dense and fruity. When the crust is broken into, there is a release citrus fruit like aroma. The taste resembles tamarind and passion fruit with pleasant lingering sweetness.
Roast Profile : Roast Machine : Probat Development Time : 1.40 min sec
First Crack Temperature :194° Celsius End Bean Temperature : 208° Celsius
