Pineapple Tart, Sugarcane and Cashew Fruit Aftertaste.
Suitable for all brew methods. Ideal as Pourover & Aeropress.
Origin
Melkodige estate, Javali, Mudigere
Process
Ripe purple handpicked cherries anaerobically fermented for 60 hrs & dried for 22 days with constant raking.
Varietal & Altitude
SLN 5A grown at 4200 MSL
Dry Aroma
Cherry & Caramel
Wet Aroma
Prune & Sweet Butter Cream
Based on Sensory Evaluation
Pineapple Tart, Sugarcane and Cashew Fruit Aftertaste.
Roast Profile
Light-Med roast fed at low temp, dropped at 205° with 11% DTR.
Characteristics
Round Body & Sweet Acidity
Minimum resting period
Filter 11 | Espresso 18 Days
A song that pairs well
Suitable for all Brew Methods.
Roaster thoughts : A varietal that we only roasted once in the past during sampling of previous harvest year. As it is hybrid with one part costa rican it derives inherit qualities such as the final cup being clean with moderate acidity levels. Taking that into consideration we have roasted this coffee to a medium roast to produce a much sweeter final cup. Dropped at 208 degrees this is a ideal medium roast that is heavier on the body with balanced acidity.
Also called the Indian Geisha:
It's a late maturing vigorous variety with elongated berries with very sweet pulp ideal for naturals. These ripe purple cherries are handpicked sorted passed through the flotation tank to remove floaters. The cherries with a brix content above 22 were anaerobically fermented in barrels for 60 hrs under cool conditions with constant monitoring of the pH. The cherries were then put on trays and dried under shade for 22 days with constant raking for even drying. The coffee is then bagged and allowed to rest for 60 days before processing. Cup score 84.
Roast Profile:
Roast Machine : Probat Development Time : 1m 30secs Charge Temperature : 170° Celsius First Crack Temperature :196° Celsius End Bean Temperature : 208° Celsius
