Garo Hills Lot #02 - Medium Roast [Rhubarb Jam, Almond Butter, Floral]

Best Brewed With

A true omni-roast

Please note that the best brewed with list is not comprehensive and does not dictate that the coffees cannot be brewed with any other methods. These are the the methods we think will extract the best possible cup. However, this coffee can be ground and enjoyed with any brew method that you desire.

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Cupper's Notes

JAMMY!

This roast profile required us to drop this coffee into the cooling tray at 209°c within first crack. The coffee has a beautifully fudgy body that immediately presents a unique jammyness that is reminiscent of one of our new introductions at the Subko Bakehouse: Rhubarb (technically a vegetable that we sweeten and create jam out of). This roast profile brought out a custardy, rhubarb jam sweetness coupled with a florality that is present at all temperatures of consumption as it cools.

About The Origin

Indigenous, native citizens of Meghalaya, in India's Northeast, the Garos refer to themselves as 'A'Chik'. Classified as a 'Sino-Tibetan' language, 'Garo' is spoken in the Garo Hills districts of Meghalaya. Garos are interestingly also one of the few matrilineal societies globally, where clan titles are traditionally taken from the mothers' side.

Garo gastronomic culture is equally diverse. Millet, maize, tapioca, goats, pigs, fowls, ducks, deer, raw honey, and bamboo shots to name but a few gastronomic drivers of the region. Arabica coffee, however, is rarely on such lists.

We're humbled to share that there is small-lot production of Arabica coffee production in Meghalaya, thanks to the tireless work of native Meghalayans Waribok Daribok. Our Q-Grader has found these coffees cupping well beyond the threshold for specialty coffee, with certain roast profiles surpassing the SCA 85-point level we aim for with our specialty sourcing model.

Cultivated at elevations of 850-965 Mtrs MASL by smallholder farmers and not at any formalised estate, these specialty coffee cherries were grown, harvested, picked and then naturally shade dried below 35 Centigrade with intermittent raking on what are referred to as 'African raised beds.'

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