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Curveball

Curveball

Rs. 610.00
Rs. 610.00
Sale Sold out
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Grind Size

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.

 

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About Curveball

Origin

Mooleh manay Estate, Coorg

Altitude

1000m ASL

Processing

Inoculated Naturals, Excelsa

Tasting Notes

Apple | Marigold | Raw honey

Roast Level

Medium-Light

Customer Reviews

Based on 18 reviews
72%
(13)
28%
(5)
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Curveball

A
Anuradha
Milk chocolate or coffee?

Excellent coffee as always, this one is reminiscent of milk chocolate with aromatic floral notes. Delicious any time of the day!

N
Nithin Subhash
Very fruity and sweet

Loved the fruity notes on this coffee. Would absolutely buy again

S
Saebee
A "Curveball" for sure!

It definitely stays true to its name. I thank Kapi Kottai for letting me try the Excelsia Species of Coffee. It is a great experience to the ones who haven't tried this yet.

S
Shariq Khan
An Excelsa-llent Cup [2024 harvest]

Main Body:
An explosively floral cup with plenty of honey like sweetness to balance it out accompanied by a juicy body [akin to litchi juice] . This coffees strengths and weaknesses lie in its species . It inherits the wonderfully vibrant acidity of excelesas highlighted by the yeast-natural processing but also falls victim to the specieses pitfalls , namely its very fermenty aftertaste and unmaskable underlying nuttiness[though its very subtle here and may be a + point to some].
Rant And Comparisons:
This coffee is very reminiscent of some champagne yeast fermented micrlots and the ethiopian sidamo naturals but lacks their pleasant aftertaste , especially when compared to the sidamos since the champagne yeasts have a bit of a fermenty aftertaste too ,but where this makes up for that shortcoming is in the sheer value this offers[which is also how I rate things] , gives you a taste of much more expensive and hard to obtain coffees at a an attainable price . Hats off to you akshay for another keeper of a coffee! .

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