Melkodige Estate Saccharomyces 72hrs Naturals

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Tastes Like - Pomegranate, Pink Guava and Golden Raisins Roasting Profile - Filter ( Light RoastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. ) Process - Saccharomyces 72hrs Naturals Varietal - Sl 9 Altitude - 1280 MASL Producer Name - Aveen and Yogita Rodrigues Harvest Year - 2025 Coffee Producers Note - R ed, fully ripe cherries with a Brix level above 22 are selectively handpicked and carefully cleaned using a water bath to remove impurities and lighter fruit. The cherries then undergo anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. in sealed drums for 72 hours, allowing complex flavours to develop. Post-fermentation, they are transferred to raised wooden drying beds and dried slowly under shade nets. During this stage, the cherries are regularly raked to ensure even and consistent drying. Once fully dried, they are packed into gunny bags and rested for 60 days, allowing the flavours to stabilise and mature before further processing. Roasters Note - We’ve taken this coffee light to preserve its vibrancy and showcase the fruit character developed during fermentation. Expect a bright, expressive cup with juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. acidity and a clean, lingering sweetness. In the cup: Pomegranate leads with a fresh, wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. brightness, followed by soft pink guava and a rounded golden raisin sweetness on the finish. The bodyBodyThe 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. is smooth and supple, with a crisp yet balanced aftertaste. Best enjoyed when brewed clean and slightly cooler to let the fruit open up gradually.