Project Pearl, Ratnagiri Estate, Karnataka (SCA 85+): Naturals + Anaerobic Honey: Omni Roast (Medium)

Origin

• 🇮🇳 India

Tasting notes

Character

• Funky
• Experimental
• Comforting
• Clean
• Floral
• Sweet

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 Omni 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. (Medium) - (250g) Process : Naturals + AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 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. Agtron Meter : 65 Altitude : 1540 MASL Varietal : Arabica + CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Cupper's Notes: Raw Mango, Blossom Honey, Hazelnut Tart. Flavour Meter Best Brewed With Omni 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. Cuppers Paragraph This medium roast brings together the vibrant fruit character of 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 and the layered sweetness of an anaerobic honey lot, creating a balanced and expressive cup. The coffee opens with bright notes of raw mango, offering a refreshing tartness and tropical vibrancy. As the cup cools, delicate nuances of blossom honey emerge, adding floral sweetness and a silky 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.. The finish is rounded by the comforting richness of a hazelnut tart, contributing nutty, buttery, and dessert-like qualities that linger pleasantly on the palate. Theresult is a complex yet approachable cup with lively 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., integrated sweetness, and a smooth, satisfying finish. About the Process Naturals: Ripe coffee cherries are selectively harvested, sorted to remove defects, and dried whole with the fruit intact on raised beds or patios, with regular turning to ensure even drying and prevent unwanted fermentation. As the fruit dries around the seed, sugars and fruit compounds migrate into the bean, resulting in pronounced sweetness, heavy body, and vibrant fruit-forward flavours. Anaerobic Honey Process: Ripe cherries are selectively harvested and depulped, leaving sticky mucilage on the parchment, then placed in sealed, oxygen-limited tanks for controlled anaerobic fermentation. The coffee is dried with the mucilage still attached, allowing sugars and fermentation-derived compounds to infl