Flavour & aroma notes of dark chocolate, dried fig, plum & nutmeg...
with the addition of blackcurrant liqueur, cherry & a deep earthy undertone as the coffee cools.
 
Country: India
Region: Chikmagaluru, Karnataka
Process: Anoxic Fermented Natural
Species: Robusta
Varietals: Old Peredinia & CxR
Altitude: 920 metres above sea level
 
This rare speciality Robusta is grown on the The 276 acre Sai Ashirwad estate, situated in the Chikmagalur region of Karnataka. The farm is certified organic and hosts diverse flora and fauna, including the Indian gaur, spotted deer, barking deer, wild boar, Malabar giant squirrel, and crested serpent eagle among others. The farm features its own processing unit, dry yards, and water harvesting ponds.
 
This coffee is truly one of a kind, distinguished not just by its origin, but also by its meticulous production process...
Anoxic Fermentation Process ~
Harvesting: Coffee cherries are selectively hand-picked at optimal ripeness, ensuring the highest quality beans for processing.
Depulping: The outer skin of the coffee cherries is removed using a depulping machine, leaving the beans covered in mucilage.
Fermentation Tank Preparation: Unlike traditional fermentation methods, the beans are placed in fermentation tanks designed to create an oxygen-depleted (anoxic) environment.
Anoxic Fermentation: The mucilage-covered beans undergo fermentation inside these sealed tanks for an extended period, typically 84 hours (3.5 days). The absence of oxygen in the tank alters the fermentation process, influencing the development of flavours and aromas in the beans.
Drying: After fermentation, the beans are carefully dried with the mucilage still intact. This can be done on raised beds or patios under controlled conditions to ensure even drying.