Kāmbhōji

The aromatic natural from Ram estate is back, and this time with some  tweaks to the processing! 

 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. The estate has also gone spray-free , with organic inputs being applied directly above the root system instead of being sprayed, helping to reduce runoff.

  This particular lot consists mainly of selectively picked SLN 09 and SLN 795. The cherries were fermented in a sealed barrel for a crazy 200hrs, before being slow dried on raised beds in their state of the art  polyhouse.

  The resulting cup is very aromatic very fruity and very sweet, but without tasting heavily processed. This is party a result of the aforementioned microclimate and partly because of careful monitoring of the cherries when in the  barrel.  The acidity tastes of guavas and raspberries with a lingering sugarcane like sweetness. 

Kāmbhōji the coffee is a very sweet , fruity , sippable brew  and is a delight across all manual brew methods 5 days post roasting. We had a lot of fun dialling the coffee in as an espresso , 15 days post roast.