Mooleh Manay: Coorg, Karnataka | Excelsa | 84 Hours Yeast Inoculated Natural | Medium Roast

Origin

• 🇮🇳 India

Tasting notes

Character

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

Single OriginSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. Arabica MicrolotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. from Coorg, Karnataka, India Medium Roast (200g) Process : Carbonic Macerated Varietal: Excelsa Agtron Meter: 63 Best Suited: Filter RoastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. Cupper's Notes: Champagne, Green Grapes, Dry Dates. Best Brewed With FILTER ROAST Manual brewing methods fall under the artisanal brewing style of coffee. Roasting a coffee is also an art, we have developed this filter roast to maintain the quality while brewing over Pour over, Kalita, V60, Origami, April, Chemex. Please note that the best brewed with list is not comprehensive and does not dictate that the coffees cannot be brewed with any other methods. These are the the methods we think will extract the best possible cup. However, this coffee can be ground and enjoyed with any brew method that you desire. About the Process 84 Hours Yeast Inoculated NaturalNatural 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 coffee undergoes a meticulous process beginning with selective harvesting—only ripe cherries are hand-picked, sometimes using ladders—and cleaned via flotation to remove low-density beans and debris. The cherries then undergo 84 hours of carbonic macerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. fermentation, inoculated with Saccharomyces cerevisiae yeast to enhance flavor. After fermentation, the coffee is dried in a polyhouse, then moved to raised beds and raked regularly for even drying. Once moisture reaches 11–12%, the beans are carefully bagged for storage. About the Roast Medium Roast : At Subko, a Medium roast is one that is obtained by dropping the coffee lot at 201°-204°C. These roasts are generally of a sensory profile that is very smooth, caramel and complex tropical fruits. In terms of the Agtron scale, Subko's definition of medium lies between the points 60 to 74, with 74 being the lightest version of a medium roast, and 60 being the darkest version of the roast.