MSP Micro Lot Blend

Origin

• 🇮🇳 India

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bold
  25
• Bright
  25
• Sweet
  25
• Comforting
  20

A melting pot of micro-climates where some of India’s finest coffee has thrived since 1920, MSP Coffee is a group of seven estates in Yercaud, including the three that lend to this blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus.. From achieving a surprisingly sweet cup after fermenting coffee with a local varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. of bitter lemons to seeing the tail end of a 1000-hour ferment, the group exemplifies how curiosity lies at the heart of their work. The micro lots we picked for this blend come from Bison Valley Estate, Stanmore Estate, and Orchardale Estate and bear this very spirit. The first lot was washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and fermented with melon extract, with the processing imparting a unique sweetness. The second underwent triple fermentation: first as whole cherries, then after depulping, and finally after washing. This process uniquely combined quick dry fermentation and long anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. with watermelon, developing complexity. The third coffee was processed using the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. method, with cherries dried intact, allowing the fruit to shape its character. Roasted medium, the blend has a fruity and punchy flavour profile with notes of cherry, dark chocolate, and wild berry, followed by a rich, lingering aftertaste of chocolate. This blend works well black as well as with milk and lends itself nicely to most brewing methods including espresso, Pour Over, Moka Pot, French Press, AeroPress, and Cold Brew. Recommended RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. Period: 7 Days