Jasmine, Bergamot, Water Apple, Dried Plum
Fragrance/Aroma Dry:
Pronounced jasmine and magnolia florals with clear star anise volatile aromatics; high-intensity sweet florality typical of high-elevation washed Arabicas.
Wet : Increased aromatic clarity with elevated jasmine and a light cocoa nib undertone; clean, high-definition aromatic
structure.
Flavour Primary flavor expression is jasmine-dominated florality supported by secondary notes of dried plum and water apple, providing a delicate fruit acidity. Flavor clarity remains stable across temperature.
After Taste Long and crisp, with persistent jasmine retro nasal notes. The finish is clean and carries well into the cool cup, maintaining floral persistence and complexity.
Acidity Quality: Bright, high-definition acidity with layered structure.
Type: Primarily citric–malic hybrid, with a slight tartness from water apple and a rounded sweetness from plum-derived malic tones.
Intensity: Medium-high.
Body Texture: Satiny, smooth, medium body with well-integrated tactile structure.
Consistency: Uniform across temperature; no
astringency detected.
Sweetness High sweetness, clean and well-expressed. No unripe or phenolic negative attributes.
Balance High balance between florals, acidity, and tactile attributes. The floral top notes integrate seamlessly with fruit-derived acidity and textural smoothness.
This is a 72-hour CULTURE PROCESS natural processed coffee. It is from the Red Catuai varietal grown on Ratnagiri Estate at 4400 feet. The Brix of the coffee cherries was 24.5 when harvested and they were put in the stainless-steel fermenters after floater removal. A particular strain of yeast and lactobacillus culture was added to the coffee in the fermenters and allowed to ferment for 72 hours in a carbon dioxide rich environment. After removing the coffee, they were directly put on raised beds for slow drying. The coffee was then dried slowly with constant stirring over the next 25 days.
