SKIA Coffee (Pack of 2)

Origin

Tasting notes

Character

• Experimental
  50
• Comforting
  45
• Funky
  40
• Bright
  25
• Clean
  25

This two-pack (100 gms each) brings together distinct coffees from Nelaji Village in Coorg. Grown by smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers and processed by Ashish Rao, a first-generation producer, these lots mark our first collaboration with Skia Coffee. Ripe, high-density cherries were pulped with the mucilage left intact, then placed in sealed tanks for a 72-hour anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.. A yeast strain purpose-built for controlled fermentation was introduced during this stage to develop complexity. From there, the two lots took separate paths. HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Sun DriedNatural 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. The first lot was dried slowly on raised beds under controlled shade. Roasted to a medium profile, it makes for a balanced cup with notes of sweet lime, prunes, and almond. 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: 16 Days Thermal ShockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. This second lot was immersed in hot water, then rapidly cooled in ice. It was then mechanically 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 dried slowly under shade. Also roasted to a medium profile, it brews cups with notes of tangerine, brown sugar, and berries. Both coffees brew beautifully as an espresso or with an AeroPress, Moka Pot, or French Press. They taste great black and pair well with milk. Together, they offer a chance to explore how thoughtful shifts in processing shape flavour in the final cup. Recommended Resting Period: 12 Days Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in subscription.