Project Pearl, Ratnagiri Estate, Karnataka (SCA 86+): Culture naturals+ Anaerobic Naturals: Filter Roast (Light)

Origin

• 🇮🇳 India

Tasting notes

Character

• Experimental
  50
• Clean
  45
• Funky
  40
• Bright
  30
• Floral
  25

Filter BlendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. from Ratnagiri Estate, Karnataka 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. (Light) - (250g) Process : Culture Naturals+ AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Naturals Agtron Meter : 89 Altitude : 1356 MASL Varietal : CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. + Hemavathi Cupper's Notes: Marigold, dragon fruit, peach tea. Flavour Meter Best Brewed With FILTER ROAST 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. 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. Culture naturals+ Anaerobic Naturals : - RT- YC -1/1: This is a 72-hour CULTURE PROCESS 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. processed coffee. It is from the CATUAI varietal grown on our farm at 4400 feet from the block called GODOWN Patte. The Brix of the coffee cherries was 25.4 when harvested and they were put in the Bio fermenters after floater removal. A particular strain of yeast and lacticFunky / 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. acid bacteria was added to the coffee in the fermenters and allowed to ferment for 72 hours in a carbon dioxide rich environment. After removing the coffee, they were directly put on raised beds for slow drying. The coffee was then dried slowly with constant stirring over the next 29 days. LAB PROCESS 07: This is a 60-hour anaerobic fermentation natural processed coffee. It is from the HEMAVTHI varietal grown on our farm at 4450 feet from the block called LINE Patte. The Brix of the coffee cherries was 23.9 when harvested and they were put in the Bio fermenters after floater removal and allowed to ferment for 60 hours in a Nitrogen rich environment with lab grown microbes isolated from the farm. After removing the coffee from the fermenters, it was directly put on raised beds for slow