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#2 SERIES - ROASTERS ART | 2.2 SINGLE ORIGIN YEAST FERMENTED ESPRESSO
Juicy, Round body with Sweet Berry Finish.
Suitable for all brew methods. Ideal as Espresso & Cortado.
Origin
BR Hills, Chikmagalur, Karnataka
Process
Yeast fermented Anaerobic Naturals
Varietal
SLN 9 grown at 4200 MSL
Altitude
4280 Feet
Dry Aroma
Cinnamon, Watermelon & Kiwi
Wet Aroma
Berry jam, Caramel & Milk Chocolate
Sensory Evaluation
Milk chocolate, Sticky toffee, Pineapples and Hint of Red Berries.
Roast Profile
Variable drum speed Med-Dark Roast droped at 216° with 19% DTR & Extended Maillard Phase.
Characteristics
Juicy, round body and sweet finish.
Minimum resting period
Filter 7 Days | Espresso 12 Days
A song that pairs well
Suitable for all Brew Methods.
Roaster thoughts : A single origin, single farm anaerobic yeast fermented coffee that was roasted just for espresso. A low temperature fed, longer maillard phase and higher DTR ensures this profile to be very sweet and creamy. A specific approach to roasting this lot and a whole new way of roasting was implemented to achieve the profile we wanted as roasters. The dry aroma of this lot is very rich, the espresso is creamy with sweet berries in every sip and once mixed with milk tastes exactly like a sweet and sour raspberry tart with soft acidity.
Roast Profile:
Roast Machine : Probat Development Time : 2m 15secs End Bean Temperature : 216° Celsius
