Nalinakānti

From the roaster

Last season's hit from Ram estate is back! Located in the village of Kamanur near Thandigudi, Ram estate (called Rothaikadu by locals ) posseses a unique microclimate that is idealfor growing complex arabicas and the folks there have been processing top notch coffees from year one of their foray into the speciality scene. This particular lot consists only of selectively picked SLN 09 arabica from the estate's highest portion. We had a hand in fine tuning the processing this lot and we thank Ram estate for listening to our suggestions. While the total fermentation time was 160 hrs, this was split between pre and post pulping. The cherries were fermented in a steel barrel with CO2 being pumped in. They were then taken out, pulped and then fermented again in similar conditionstill a total time of 160 hrs was reached. The resulting cup is very aromatic ,very tropical and very sweet, but also shockingly 'clean' tasting ; without much fermenty notes. This is party a result of the aforementioned microclimate and partly because of careful monitoring of the cherries during fermentation and the slow drying. The acidity tastes of lychee with a lingering raisin like sweetness and a subtle rosewater undercurrent which we find very refreshing, like the rāga nalinakānti. Nalinakānti the coffee is a very sweet , complex, sippable brew and is a delight across all manual brew methods 10 days post roasting. It makes a fruity shot of espresso 20 days post date of roast.