#2 SERIES - ROASTERS ART | THE YELLOW LOT
Deeply sweet cup, Crema Rich & Heavy Bodied with Lingering aftertaste.
Suitable for all brew methods.
| Origin |
Ratnagiri Estate, Chikmagalur |
| Process |
Anaerobic Fermented Naturals are hot washed followed by a rapid cold wash & eventually tumble mechanical dried at the farm. |
| BRIX |
24.8 |
| Varietal & Altitude |
SL9 grown at 4450 Feet
|
| Dry Aroma |
Ripe Red berries |
| Wet Aroma |
Jackfruit, Dates & milk chocolate. |
| Based on Sensory Evaluation |
Banana, Deep Date Sweetness along with milk chocolate and subtropical fruit finish.
|
| Roast Profile |
Roasted above medium with high DTR & variable drum speed.
|
| Characteristics |
Deeply sweet cup, Crema Rich & Heavy Bodied with Lingering aftertaste & balanced acidity.
|
| Minimum resting period |
Filter 7 Days | Espresso 11 Days |
| A song that pairs well |
|
Roaster's thought :
Sourced from Ratnagiri Estate in Chikmagalur, this SL9 lot was grown at 4450 ft and harvested at a Brix of 24.8, allowing for deep sugar development before processing. The coffee undergoes anaerobic fermentation, followed by a hot wash and rapid cold wash, then tumble mechanical drying at the estate to stabilise the fruit intensity.
Roasted above medium with a high development ratio and variable drum speed, this profile is designed to push sugar caramelisation while preserving the fruit core.
In the cup, expect ripe banana, deep date sweetness and milk chocolate layered over a subtle melon finish. The body is heavy and syrup like, producing a dense crema and a long, structured aftertaste with balanced acidity.
Versatile across brew methods, it performs exceptionally well in milk, where the sweetness expands and the texture becomes velvety and round.
Roast Profile:
Sample Roast Machine : Bullet IBTS R1
Roast Machine : Probat VFD
Development % : 17
First Crack Temperature : Below 195° Celsius
Brew Approach:
19 GMS Med-Fine (Fellow Ode Gen 2.0, 3.9 Setting)
55 ML bloom 45 seconds
Swirl immediately after pour
Then 80 ML
Then At 1.30 again 80 ML
Then again 80 ML to finish it off with gentle swirl in the end.
Water at 94° Celsius (TDS not more than 140 PPM).
