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Round body, milk chocolate, slightly spicy character and a slight finish of fruity notes.
Preferred preparation- Espresso.
Mysore area, also known as Karnataka, is one of India's major coffee regions. The state produces more than half of the national coffee volume. Most of it is produced by small farmers. The other part is produced by large estates.
Karnataka has three geographically distinct zones:
1. the coastal areas of Karavali
2. the Malenadu area with the Western Ghats. Here you will find most of the large coffee plantations.
3. the Bayaluseeme area
Thecoffee beans for this batch were selected from different plantations based on size and quality. Mysore Plantation has a slightly acidic character with medium body and a strong chocolate character.
The coffee plants start flowering in March/April at the beginning of the main rainy season. Harvest usually takes place from November to February for Arabica and from January to March for Robusta. Harvesting is done by hand. Most Indian coffee is grown in the shade.
Indian coffee is classified according to a specific and somewhat complex grading system, with a division by region. The division is based on bean size and number of defects - i.e. A, AB, B, C and PB.
Farm: Mysore
Grade: S.795/Kent/Catimor
Processing: Washed
Altitude: 1000-1200 m asl.
Region/Area: Mysore Plantation A
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Round body, milk chocolate, slightly spicy character and a slight finish of fruity notes.
Preferred preparation- Espresso.
