Salawara Estate Pichia Fermentation HSD

Origin

Tasting notes

Character

• Bright
  30
• Clean
  20

Tastes Like - Green Apple, Prune and Creamy 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. 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 - 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. Varietal - SL 6 + SL 9 Altitude - 1050 MASL Producer Name - Mr. Sharan Gowda Harvest Year - 2024-2025 Coffee Producers Note - The coffees were harvested from Block 24 at a Brix level of 22. This lot underwent yeast inoculation using Pichia and Lactobacillus, fermented in large stainless-steel tanks. Carbon dioxide was introduced during fermentation to enhance the coffee’s fruity flavour profile. The coffee was then processed using the natural method and slow-dried for 22 days in a controlled nursery drying system. Roasters Note - This lot shows a bright green-apple acidityAcidityThe 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. layered over prune-like sweetness. We roasted it to keep those fruit tones intact while allowing the creamy mouthfeel to carry through on the finish. Development was kept controlled to retain clarity and balance without compromising texture, making it suited for both filter and modern espresso styles.