Lactic Fermentation Naturals (Light Roast)
Lactic Fermentation Naturals (Light Roast)
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#1 SERIES - FRUIT FORWARD LOTS | 1.4 LACTIC FERMENTATION NATURALS
Glazed Oranges, Aromatic Rose Petals & Bright Acidity.
| Origin | Ratnagiri Estate, BR Hills, Chikmagalur |
| Process | Lactic Fermentation Naturals |
| Varietal & BRIX | CATUAI | 25.2 |
| Dry Aroma | Candied Orange & Jasmine |
| Wet Aroma | Blackcurrant Jam & Sugarcane |
| Based on Sensory Evaluation | Med-Heavy Bodied with notes of Glazed oranges & aromatic rose petals balanced by rich caramel sweetness & bright acidity. |
| Roast Profile | Light roast with 202° Drop. DTR of 10-12% with low drum speed & an overall roast time of 8.30 Mins. |
| Minimum resting period | Filter 7 Days |
| A song that pairs well |
Suitable for filter brewing methods.
Roaster thoughts :
As roasters we look forward to experimental coffee processes. Post talking to the producer, analyzing the green beans, moisture content and density of the beans we decided to roast the coffee lighter. We roasted this coffee several ways starting from 200 all the way ranging to 209 to achieve DTR of 15%. At every stage the coffee tasted unique while we cupped it. The bright orange color at 200 Degrees, the balance of flavors at 203, the texture and body at 207 and finally at 209 the incredible complexity it brought through. Eventually after the drum speed variations, burner highs and lows and control over exhaust temperature the 203 DROP was selected by our cuppers and roasters as it brought in the rich sweetness, incredible aroma and tropical fruit characteristics along with a heavy body.
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.
