Project Sankalp: (86+) - Lot #04 Omniroast [Bubble Gum, Floral], Lot #16 Filter Roast [Apple Pie, Grapefruit, Toffee] (400g) Global

Best Brewed With

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.


Cupper's Notes

Lot #04

This coffee is one of our processor - producer Waribok_Daribok's signature. It's hand sorted aqua naturals. We set it on a medium roast. We dropped it into the cooling tray around 207°C. When brewed correctly with the right ratios, the coffee gives out a distinctly floral tonality. It still has got quite a milky body and bubble gum mouthfeel. So our cupper's notes for this are Bubble Gum and Floral.

Lot #16

Given this is a saccharic, anaerobic fermented washed coffee, we decided that this one is best profiled as a medium roast. We dropped it around 203°C in the cooling tray. It's got some really juicy components along with some nice malic acid with a dessert-y finish. The cupper's notes for this coffee are Grapefruit, Apple Pie and Toffee.

What's Project Sankalp?

According to speciality coffee’s global governing body (the SCA), garnering 80+ points deems a lot of coffee as ‘specialty’. When a qualified Q-grader assigns points to a coffee, they do so in decimal increments of 0.25 (so, 80.25, 80.50, and so forth). At 85 points, excellence is attained. At 90 points, a chimera is realised.

Project Sankalp is an initiative involving smallholder farmers led by producer-processor Waribok_Daribok and Subko Specialty Coffee Roasters in Bombay, India together with a resolute manifesto: to imbue a newfound vitality to coffee from the Indian subcontinent as a global specialty contributor.

The designation for the resultant microlots and nanolots from the project are: Project Sankalp at 86 points; Project Sankalp Reserve at 88 points; Project Sankalp Rare at 90+ points.


About The Origin

We're honoured to roast several single origin specialty microlots and nanolots from the Pulney’s Mountain Region of Tamil Nadu (also known in British Colonial times as ‘Ampthill Downs’). This coffee origin is located nearby a bohemian ‘hill station’ of yore during British times called Kodaikanal, where colonial British summer vacations were enjoyed. Located on the easternmost region of Tamil Nadu state’s Western Ghats- considered one of the world’s top biodiversity hotspots- one can witness Frogs and butterflies, gaur-Indian bison, Malabar giant squirrels, emerald doves, and hornbills. Avocados, hill bananas, citrus fruit, passionfruit, jackfruit, guava, hibiscus, rose, and wild honey are also prevalent.

This harvest, our coffees from the region were grown at 1375-1678 meters above sea level, qualifying as ‘Strictly High Grown' (‘SHG’) coffees. When coffee is grown at such exceptionally high elevations in cooler temperatures, it matures slowly, allowing more time for the bean to develop an enhanced flavour profile and body. These single origin coffees were produced in a cooperative format with smallholder farmers at origin led by the producer/experimental processor named Waribok_Daribok.

These coffees are also processed under ‘European Preparation’ ('EP') norms. These practices begin at the cherry harvest, continue with hand sorted removal of defective beans and foreign material without industrialized machinery, preserving local livelihoods, and continue until the beans arrive to roast at Subko.