Fiftybeans: The Coffee Story by Ashoka Patre
I owe the fact that we have this perfect selection from India to the patron of the farm, Ratnagiri-Damian Durd. Thanks a lot!
The history of the farm dates back to 1927 and today is one of the most modern in the country. But let's pour a clean cup of coffee. Would you ever say that premium coffee will be grown in India? The country produces a huge amount of commodity coffee, but a selection?!?!
This lot processed by the method of natural anaerobic fermentation will show you that India also has a lot to offer in the world of selected coffee.
After manual collection and sorting, the workers placed the cherries in stainless steel containers, where they were allowed to ferment without access to air. This process of fermentation in coffee kicked a very pleasant acidity, which resembles pink grapefruit. Subsequently, the cherries were dried in brand new drying tents, which is one of the latest investments on the farm. Thanks to these tents, the coffee is dried evenly and as a result has a very pleasant sweetness and high purity of flavors and aromas.
Roasted peaches, black tea, vanilla, hibiscus and pink grapefruit await you in the cup. It drinks beautifully.
To roast this coffee, I use the Loring S15 Falcon, which uses convection, ie hot air, as the main source of heat energy. It allows me to work very precisely with the taste nuances of this coffee and thus I can maintain high juiciness, but also sweetness .
To prepare filtered coffee, always use coffee no earlier than 7 days from the roasting date. This will prevent unwanted bitter tones in the taste.
The package is infused with dietary nitrogen to slow down the oxidation of grains, so the coffee will retain its character even after 45 days of roasting.
Altitude: 1300 m above sea level
Variety: Catuaí, Cauvery SLN9
Taste profile: ROASTED PEACHES - BLACK TEA - VANILLA - HIBISH - PINK GRAP