Sourcing

Our first of many experimental coffee roasts comes from the wonderful land of India.

While India is known for its consumption of tea, the country also boasts a growing number of incredible coffee growers that produce high quality, traceable, and delicious beans in its southern regions.

We received a fantastic batch of raw coffee beans from the highly regarded Ratnagiri Estate. After being harvested off the coffee plant, the raw cherries underwent anaerobic fermentation where they were sealed in tanks deprived of oxygen for multiple days. The cherries were then de-pulped and washed. This is a highly unique process that is growing in popularity in the specialty coffee industry and contributes to amazing fruity flavors in your cup.

Roasting

We roasted 450g (~16oz) in our Aillio Bullet sample roaster. We planned to hit it hot and fast to try to highlight the uniqueness of this bean as much as possible.

While admittedly faster than planned at a total roast duration of 7:15mins (maybe a new personal record), the roast turned out pretty balanced. We took it 1:17mins past first crack, which is on par with industry standard for a light roast. I believe the roast was generally quick due to the beans experiencing First Crack at a relatively low temperature (394F).

The end temperature of 416F, development percentage of total roast of 17.6%, and moisture loss of 13.6% are all good results that we would hope to see in our production roasts.

CUPPING

Sweet, grapefruit, pomegranate, fermented, jammy, cranberry, mild spice, pleasant acidity. A great “Daily Driver” for a pour over.