Kerehaklu Robusta - Dry Process - Education Lot - 2024

Origin

Tasting notes

Character

• Funky
  20

This is the second time Passenger has released a Robusta species selection as part of our Education Lot menu. This year, we chose to again present a natural processNatural 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. CxR interspecific hybrid cultivarVariety (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. from father and son producers, Ajoy and Pranoy Thipaiah, at Kerehaklu Estate. As is true of many robustas, the cup profile of this coffee is uniquely savory and full-bodied with flavors of sesame crisp, nori, and cacao nib. In the finish, we find additional flavors reminiscent of sweet grain and cracked black pepper.