The blend is composed of two coffees.
Coffee A:
A Catuai varietal grown at 1350 metres, grown in Chikkamagaluru at Ratnagiri Estate.
The cherries, picked at a Brix of 25, are syphoned and then put into fermentation tanks followed by carbonic maceration for 96 hours. This process brings forward a smooth tactile experience with fermented red fruit flavours and floral notes.
Then the coffee is dried slowly with constant stirring for 31 days in the polyhouse.
Coffee B:
A Selection 6 grown in the same region but on a different estate. This time it’s Kerehaklu, which is at an elevation of 1200 masl.
The cherries are picked at 25 Brix, syphoned and then fermented in barrels for 68 hours. Then dried on raised beds for 21 days within a polyhouse.
This process enhances the sweetness, fruitiness and body of the coffee.
The coffee has been roasted at Marc’s Coffees in Auroville for a total time of 11 minutes and 40 seconds, reaching a final temperature of 213°C, with a development time ratio of 20%. This allows the perfect balance to be achieved, spanning from acidity to body.
May The Coffee Spirit be with you
