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Location – Chikmagalur, Karnataka
Altitude – 1000-1400 mt. Masl
Varietal – SLN 795 HG
Process – Washed
Cup Notes – Berries, Peach and Walnut
Roast Profile – Medium, Medium-Dark (Espresso)
Merthi Subbangudigy Estate (MS Estate) is located in the Sahyadari ranges of the Western Ghats, Chikmagalur, Karnataka. The estate is part of Balanoor Plantations which is run by Mr Ashok Kuriyan and his son Mr Rohan Kuriyan. Arabicas (rain forest certified) are grown under the shade of tress like, Silver Oaks, Dadaps and various jungle woods. Special attention is paid to every aspect of picking, pulping, fermenting, washing, drying and curing. The practice of sustainability and environmental responsibility is the heart of the farm.
Location - Palani Hills, Kodaikanal, Tamil Nadu
Altitude – 1375-1678 mt. Masl
Varietal – SLN 5B
Process – Naturals anaerobically fermented for 48 hours with crushed papaya
Cup Notes – Orange Wine, Caramelised Apples & Hazelnut
Roast Profile – Medium
Project Sankalp 90+ Indian coffee is a dedicated chapter within the original project named Waribok_Daribok (named after two small villages in Garo Hills of Meghalaya) to strive for minimum 86+ cup score with a target to reach the coveted 90+ cup score coffee from India on a regular basis and to give an opportunity to the Indian Coffee Fraternity to roast & brew it.
Process – Anaerobic Slow Dry Naturals
Cup Notes – Nectarine, Pistachio & Figs
Location - Baba Budan Giri, Chikmagalur, Karnataka
Altitude – 1200 mt. Masl
Varietal – Chandragiri
Process – Honey
Cup Notes – Java Plum, Black Grapes & Candied Roasted Nuts
Roast Profile – Light-Medium
Ripe coffee cherries were selectively hand picked. The cherries were then floated in a plastic barrel and the floats were separated with a strainer. The fruit was then manually fed into a pulper without water and then pulp and husk were collected separately. After the pulp and husk are removed, the beans are placed in GrainPro bags, which are sealed for 48 hours. During this time, the bags allow for the beans to undergo a natural fermentation process, which helps to enhance their flavor and aroma. Following this stage, the coffee beans are sun-dried for an hour before being transferred to raised beds in a poly house. The beans are then left to dry for a period of 10-20 days, during which time they are regularly monitored and turned to ensure even drying.
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