Project 360 - Badra Estates: Chikmagalur, Karnataka | Arabica | Anaerobic Naturals | Medium

Single Origin Arabica Microlot from Chikmagalur, Karnataka, India

Medium Roast (250g)

Process: Anaerobic Naturals

Varietal: Arabica

Agtron Meter: 63

Best Suited: Omniroast

Cupper's Notes: Lemon Meringue, Grapes, Soaked Almonds

OMNIROAST

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.

Omniroasting embraces the idea that any coffee can be brewed using any method.

About The Process

Ripe cherries are handpicked, washed, and fermented under anaerobic conditions in sealed barrels for 48 hours, with the top layer protected against mold by banana leaves. They are then tray-dried in the shade for four days, raked hourly to ensure airflow and consistency, before being moved to drying grounds to achieve a final moisture level of 11-11.5% moisture.

About The Roast

Medium Roast: At Subko, a Medium roast is one that is obtained by dropping the coffee lot at 201°-204°C. These roasts are generally of a sensory profile that is very smooth, caramel and complex tropical fruits. In terms of the Agtron scale, Subko's definition of medium lies between the points 60 to 74, with 74 being the lightest version of a medium roast, and 60 being the darkest version of the roast.