Mizoram Reserve (Med-Dark)
Mizoram Reserve (Med-Dark)
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Delivered in a 100% biodegradable outer corrugated box & inner FSC certified paper triangle bag.
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#4 SERIES - NORTH EASTERN INDIA | Mizoram Reserve
Dense & juicy, balancing fruit clarity with tactile sweetness.
Suitable for milk beverages, americano & cold brew. Med-Dark Roast Indian Arabica Coffee.
| Origin | Lungdai, Kolasib district, Mizoram |
| Process | Sun-Dried Naturals with Raised Bed Drying. |
| Varietal & Altitude |
Sln9 & Chandragiri grown at 1252 MSL
|
| Dry Aroma | Orange Zest,Dried fig,Cocoa |
| Wet Aroma | Tropical Fruits, Vanilla & Dates |
| Sensory Evaluation |
Toasted hazelnut & Dark chocolate,lifted by ripe plum & delicate watermelon sweetness |
| Roast Profile | Med-dark roast with Extended Maillard phase, followed by controlled post-crack development of 20% &a low-energy finish. |
| Characteristics |
|
| Minimum resting period | Filter 9 Days | Espresso 16 Days |
| A song that pairs well |
About the region / estate :
Nestled in the rolling hills of Lungdai, Kolasib District, this coffee grows beneath a dense forest canopy where cool mountain temperatures and abundant rainfall encourage slow cherry maturation. These conditions produce coffees with remarkable sweetness, layered fruit complexity and a structure that responds beautifully to a more developed roast.
Roasters thought :
For Mizoram Reserve, we chose to explore a different expression of the same landscape. Rather than highlighting brightness alone, we extended the Maillard phase to encourage greater caramelisation and texture, followed by a carefully controlled 20% post-crack development with a gentle reduction in energy towards the end of the roast.
This slower approach builds sweetness from within the bean, allowing roasted hazelnut and dark chocolate to emerge while preserving the delicate plum and watermelon notes that define the coffee's origin.
The result is a cup that feels generous and composed. Rich enough for espresso, yet transparent enough to reveal the quiet elegance of Mizoram's high-grown naturals.
Brew Approach:
V60 Pourover : Designed to showcase sweetness, chocolate depth and ripe fruit.Coffee: 18g | Water: 270g | Ratio: 1:15 | Temperature: 91°C | Total Time: 2:30–2:45
Pour Structure : 00:00
40g Bloom
(30 seconds)
00:30
Pour to 150g
01:05
Pour to 220g
01:35
Final pour to 270g
Finish with one gentle swirl.
AeroPressDesigned for a syrupy, dessert-like cup.
Coffee: 18g
Water: 240g
Temperature: 91°C
Grind: Medium
Method
Pour all water
Stir three times
Steep for 2:00
Slow press for 30 seconds
Total Time: 2:30
Espresso : Designed to emphasise sweetness while retaining origin character.
Dose: 19g
Yield: 40g
Temperature: 92°C
Time: 30–32 seconds
For more brightness (lime forward)
→ go slightly coarser + reduce final pour agitation
For more sweetness (jaggery heavy)
→ grind finer + extend brew closer to 3 Minutes
We recommend resting Mizoram Reserve for 16 days before espresso and 9 days before filter brewing. During this time, the coffee settles and develops greater sweetness, allowing its chocolate depth and ripe fruit character to become more integrated in the cup.
