Curveball

India's first speciality excelsa is back and this 5th iteration is the most posh!

The folks at Mooleh Manay wanted to process all the excelsa as naturals and we are glad they did so!

 For this year's lot ripe cherries were picked , floated and then dried on raised beds for 72 hrs.  They were then put in barrels and a custom yeast culture was then added. Fermentation was carefully monitored and after 84 hours the coffee was put out to dry slowly in the polyhouse.

 From the minute we got the green  sample, we know that the excelsa was going to be bonkers this year and it didn't disappoint! The acidity is very apple like and the sweetness is that of honey. The usual nuttiness is very much present but we cannot get over the marigold like florals that abound in this year's lot.

 Curveball is a veritable delight across all manual brews and makes for a heady shot (or 4) of espresso after 12 days of degassing.