Balur Estate: Carbonic Maceration, Medium-Light Roast [Pink Bubble Gum, Grape Soda]*

Best brewed with

Filter 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


Cupper's Notes

We’re thrilled to introduce this unique microlot from Balur Estate, which Shravan Thejas from Kalledeverapura Estate and Bean Rove helped to process in all its glory. Our extensive profiling process led us to the decision to roast it medium light- we drop it at around 201°c into the cooling tray. This is definitely a unique coffee with a unique process: a lot of folks that taste it might assume that this might be a natural process coffee or a honey process coffee, but in fact this lot was produced with an experimental process- our first time featuring it at Subko- called carbonic maceration. Despite having roasted it as a medium light coffee, it still retains a really fudgy, chewy body while its naturally occurring phosphoric acid compounds make it taste a bit like sweet soda with a super sweet, tannic tartiness that doesn’t delve into sour. A really balanced medium light roast with cupper’s notes of Grape Soda, some might interpret it as cranberry like, and a bubble gummy mouthfeel- recommended as a filter roast.

About The Origin

Established in 1840, Balur Estate happens to be India's first coffee plantation from the colonial era. Nestled along the Sahyadri range of the Western Ghats at over 3000 ft. elevation, the estate finds itself in an area that is of high ecological sensitivity and bears the UNESCO world heritage site distinction on account of the fauna and floral diversity that graces them.

The Balur Estate management is committed to restoring and enhancing the land, water and wildlife through habitat management and wildlife conservation. Their stewardship has been about assimilating with the terroir, returning the land and water to its former glory, and the restoration of what was lost. Numerous streams originate near the estate, most notably perhaps The Hemavathi river, that originates just above them.

The phrase “quality from crop to cup” is embodied by their quality Arabicas and Robustas par excellence. Working closely with clients and industry experts from across the globe, they consistently produce traceable micro-lots, using unique techniques such as yeast fermentation, carbonic maceration, and natural maceration. The coffee here has always been grown in a shade-canopy, rainforest friendly plantation and in the company of other crops like pepper, cocoa, nutmeg and cardamom