Arabica BBTC varietal grown at 1000 metres in Coorg at Yemmegundi Estate.
The cherries are picked when they’re just right, at 20 brix.
These cherries undergo lactic fermentation, using a special starter culture, while keeping an eye on acidity, temperature, and pressure throughout.
Once the acidity reaches a sweet spot between 3.5 to 4.5, the cherries undergo oxidation and are then pulped and dried on raised beds until they reach the ideal moisture level.
The coffee is stored in GrainPro® bags for about a month. Then, they are hulled, finishing off with roasting and cupping at Marc’s Coffees in Auroville.
Taking a deep dive into the microbes present using advanced sequencing techniques, 185 different species were discovered! The star of the show? Lactobacillus plantarum, the most abundant of them all.
This process leads to a coffee with a complex and nuanced flavour profile, a balanced acidity and sweetness.
