Anuswaram #6

Anuswaram in Carnatic parlance means a note between notes and denotes complex melodic movements that rāga-s tend to employ.

We sometimes recieve small lots that captivate us with either their complexity or innovative processing. We feel Anuswaram is a fitting name for these intriguing coffees.

 For the 6th iteration; we are featuring a very complex arabica natural from Balmaadi estate. The property is nestled high up in the O'valley region of the Nilgiris and is amongst the highest altitude Indian estates growing coffee.  Ably managed by Unnamalai Thiagarajan and team; Balmaadi estate has been one of the pioneers in regenetive agriculture and have been using biodynamic techniques for their coffee and other crops that they grow.

This particular lot is a collaboration with Yettu craft coffee (heralded by Mr. Viggnesh), who have managed the post harvest processing; including a very controlled Anoxic ferment on the naturals. We can't reveal too many details but let's just say the blend of SLn 09 and SLn 795 cherries got a lot of attention over during 72 hours!

 The altitude, microclimate, healthy plants and careful post harvest processing have all conspired to create one of the most complex and elegant naturals that we have encountered! There is oodles of raspberry and mango-esque juciness in the acidity ; a pear like sweetness and hibiscus-ey florals throughout the cup from start to finish. This coffee  is a fruity bonanza that is also very drinkable and crisp tasting. No overwhelming funk here! We had a ball of a time finishing off test batches while profiling the roast  and found it extremely hard to pin this coffee down to three tasting notes. This lot is also our first light roast as we wanted to place the complexity front and centre.

 Anuswaram 6 is a tropical delight across all brew methods 12 days post date of roast (this wait time is critical as the coffee changed dramatically for the better post day 10) and makes for a juicy shot of espresso 22 days post date of roast.