#3 SERIES - RARE VARIETAL LOTS | 3.3 THE BETEL LEAF COFFEE
Betel Leaf, Rose Petals & Orange zest with perfumed aroma.
Suitable for all brew methods. Ideal as Pourover.
Origin
Ratnagiri Estate, Chikmagalur, Karnataka
Process
72-hour Carbonic Maceration Culture Process (Yeast & Lactic Acid Bacteria) Naturals slow dried for 29 days.
BRIX
23.2
VARIETAL & ALTITUDE
Cavery varietal grown at 4300 feet
Dry Aroma
Macerated Rose Petals & Coconut
Wet Aroma
Rose petals, Cardamon & White Sugar
Based on Sensory Evaluation
Prominent Betel Leaf, Rose Petals & Orange zest
Characteristics
Bright perfumed aroma, Juicy with Med-Heavy Body
Roast Profile
Light-Med dropped at 205-6° with 19% DTR.
Minimum resting period
Filter 8 Days | Espresso 14 Days
A song that pairs well
Suitable for filter brewing methods.
Roaster thoughts : A special culture which is a mix of yeast and bacteria can result in scorching very easily. We had to roast this coffee at low temperature and feed at an ever lower temperature. But this could easily compromise the flavours in final cup. Instead we took a different approach that resulted in the prominent notes overpowering the whole cupping room and the aroma was just intoxicating. This roast is one of our top 5 experimental profiles that has led to a very unique coffee. Enjoy its aroma, unique never had before flavours and juicy mouthfeel all at once.
The estate and efforts: 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.
