This particular lot is both extremely experimentally ‘smart’ play to get a really limited lot-sized ‘small’ micro-lot, both of which mean Satoshi. Google it for some interesting insights. Experimented with a fusion processing, incorporating cocoa processing technique as well as winemaking technique, to our limited lot coffee hailing from Kalledevarapura Estate yielding our prized “Lot 24”.
The coffees used are Chandragiri varietal. Since there were two different approaches taken the resultant coffees came out to be quite complex. Started with the Cocoa fermentation technique, where banana leaves are used to cover the cocoa beans, to contain the heat, and it’s believed that the banana leaves yield a specific type of microbes that aids the fermentation. With a similar idea, the coffee in the vat was layered with banana leaf, post which a specific wine yeast was added to aid the speed of the fermentation. Once the fermentation process ended, the coffee was dried for about 20 days, post which it was profile roasted by Beanrove. This coffee was roasted to a shade between light to medium. Because of the unique process, the coffees underwent, and the complementing roast profile, the coffee gives out notes of bourbon and peach. Once the brewed coffee is cooled down a bit, the boozy notes get heavy with an addition of sugar, molasses, and a tad bit of tanginess similar to that of cranberries.