Crafted from a distinguished microlot grown in the hills of Koraput, Odisha, this coffee is a reflection of careful cultivation, controlled processing, and an uncompromising focus on cup quality.
Produced at an elevation of 3,200 feet using the Chandragiri varietal, the coffee undergoes an extended 48-hour anaerobic honey fermentation designed to enhance sweetness, structure, and clarity of flavour. Fermentation conditions are meticulously managed to encourage depth and complexity while preserving balance in the final cup.
Following fermentation, the beans are slow-dried on raised beds with their honey-process mucilage intact, allowing the fruit character and natural sweetness to develop gradually. The coffee is then rested before milling to further refine the profile and consistency.
The cup opens with vibrant notes of strawberry and red apple, followed by layers of almond and soft caramel sweetness. The finish is smooth, lingering, and exceptionally clean — bringing together brightness, sweetness, and elegance in equal measure.
This exceptional lot received recognition at the Flavour of India – Fine Cup Awards in both 2023 and 2024.
For the best expression of flavour, allow the coffee to rest for approximately three weeks post roast. Resting time may vary slightly depending on storage conditions, altitude, and climate.
Madhu Sinha –
Good light roast, liked the aroma and taste!