Raspberry in Loop
Raspberry in Loop
Couldn't load pickup availability
458 in stock
SHARE W/ FELLOW BREWERS
#2 SERIES - ROASTERS ART | 2.3 RASPBERRY IN LOOP
Heavy Bodied with Raspberry tartiness in your final cup.
Suitable for all brew methods.
| Origin | Chikmagalur, Karnataka |
| Process | Anaerobic fermentation done in 3 stages for 72 hours , 48 hours and 24 hours consecutively. Eventually sun-dried on raised beds for a extended period. |
| BRIX | 22 |
| Varietal & Altitude | Sl795 & Chandragiri grown at 4180 ft |
| Dry Aroma | Pineapple, Mandarin & Cacao |
| Wet Aroma | Prune & Chocolate |
| Sensory Evaluation |
Natural lot with rich & ripe character of Raspberry backed up by round milk chocolate contrasted with a crisp & sweet mandarin acidity. |
| Roast Profile |
Med Roast with high DTR, low fan speed & variable drum RPM. |
| Characteristics | Heavy bodied with deep rich tart sweetness. |
| Minimum resting period | Filter 7 Days | Espresso 14 Days |
| A song that pairs well |
Roaster thoughts :
After Mango in Loop & strawberry comes in a single origin arabica called Raspberry in Loop. We’ve taken this to a medium roast with a high development time ratio, keeping fan speed low and drum RPM variable. This gives us heavier caramelisation and excellent solubility, while still preserving a bright, clean thread of acidity. In the cup, expect a rich, ripe raspberry core supported by pineapple and mandarin up top. It’s heavy-bodied, dense and sweet, ideal for both syrupy, fruit-forward espresso and big, expressive filter brews. We recommend resting 7 days for filter and around 14 days for espresso to let the aromatics settle and the sweetness really lock in.
Brew Approach :
18 Gram -> 40 ML (1:2.15)
Temperature 91-93 C
Extraction time 25 sec
Steady pressure of 9
Pressure profiling,
Start: 2 bars → 6 bars at 10 sec → hold at 9 bars from 10–30 sec
Brew Better: Water & Resting Guidelines
Water is just as important as the beans. For the cleanest, most balanced cup, we recommend using **mineral water with a Total Dissolved Solids (TDS) level not above 140 ppm**. This will allow the true flavor of your coffee to shine.
Rested Coffee = Better Coffee
Freshly roasted coffee continues to evolve. Harsh or roasty notes fade, giving way to sweetness, clarity, and complexity.
Our resting guide:
Minimum rest (Filter): 7 days after roast date
Minimum rest (Espresso): Up to 2-3 weeks after roast date
Patience pays off. Let your coffee settle, and enjoy a cup that truly reflects its origin.
