Blossom Washed - 90 Hours Sequential Yeast Culture

This is a 90-hour culture process washed processed coffee. It is from the Catuai varietal grown on Ratnagiri farm at 4300 feet from the block called Betamare Patte. The Brix of the coffee cherries was 23.2 when harvested and they were put in the stainless-steel fermenters after floater removal. A particular strain of yeast and lactic acid bacteria was added to the coffee in the fermenters and allowed to ferment for 90 hours in a carbon dioxide rich environment. After removing the coffee, they are depulped and washed before directly put on raised beds for slow drying. The coffee was then dried slowly with constant stirring over the next 26 days.

The aromatics are intense and Sweet. The predominant notes is Rose, Rose water and Litchi in a subtle tone.

In the cup, Coffee is dominated by the notes of Rose, sweetness like honey, followed by notes of passion fruit. Nuance is very intense. The mouthfeel is syrupy. The after taste is long and lingering.

Tasting Notes: Passion Fruit, Rose, Tangerine, Wild Honey, Litchi

Processing: Carbonic Washed - 90 Hours Sequential Yeast Culture

Varietal: Red Cutai

Origin: Ratnagiri Estate, Chikmangalur, Karnataka