Salawara Estate

Tasting notes

Character

• Experimental
• Funky
• Bright
• Clean

Our newest release comes from the mist-threaded hills of Chikmagalur. Crafted by third-generation producer, Sharan, this anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. lot brews punchy cups with pleasant sweetness. Roasted to a light profile, this coffee feels like a burst of fruit from the first whiff to the last sip. It opens with pineapple and molasses on the nose, before settling into red apple, pear, and almond on the palate. Each sip comes with a well-rounded mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., a medium body, and a zesty finish. Our roasters recommend brewing it black, either as a pour over or using an AeroPress. 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: 12 days