High Grown Espresso (Med-Dark Profile)
High Grown Espresso (Med-Dark Profile)
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#2 SERIES - ROASTERS ART | 2.3 HIGH GROWN ESPRESSO
Washed Process | Hazelnuts, Milk Chocolate, Marshmallow with a hint of Blueberry Finish.
Suitable for all brew methods.
| Origin | Attikan Estate, Punajur State Forest, Karnataka |
| Process | Fermented and washed with spring water before sun drying on riased beds for 18 Days. |
| Varietal & Altitude | CATIMOR grown at 1550 - 1650 MSL |
| Dry Aroma | Dried figs, Roasted Hazelnuts & Cacao |
| Wet Aroma | Milk Chocolate & Apricots |
| Sensory Evaluation |
Hazelnuts, Milk Chocolate, Marshmallow with a hint of Blueberry Finish. |
| Roast Profile | Low fed, extended maillard phase roast dropped at 216° with 20% DTR. |
| Characteristics |
Round body with soft acidity & med-heavy body. |
| Minimum resting period | Filter 7 Days | Espresso 21 Days |
| A song that pairs well |
Suitable for all Brew Methods.
Roaster thoughts :
This high-grown, fully washed Arabica is roasted specifically for espresso using a low charge temperature and controlled heat application. The roast curve emphasizes a prolonged Maillard phase, allowing for deep caramelization and the development of complex sugars, while maintaining a stable drum speed and airflow throughout to preserve clarity and texture.
A precise roast approach was tailored to this lot to target sweetness, tactile richness, and balance. The resulting espresso is pillowy in mouthfeel, with a creamy viscosity and a well-integrated acidity.
In the cup, the espresso is sweet and rounded, with a lingering berry-driven finish and a plush mouthfeel. When paired with milk, it transforms into a rich, wholesome beverage, showcasing soft acidity, sweet cream undertones, and excellent structure. This profile reflects our intention to highlight the terroir and varietal character, while ensuring versatility across both straight espresso and milk-based drinks.
Roast Profile:
Roast Machine : Probat
Development Time : 1m 56secs
End Bean Temperature : 216° Celsius
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): 10 days after roast date
Minimum rest (Espresso): Up to 3 weeks after roast date
Patience pays off. Let your coffee settle, and enjoy a cup that truly reflects its origin.
