Kāmbhōji

The coffee from Ram estate is back as a carbonic macerated natural and this year's lot is a flavour bonanza! 

 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 only of  selectively picked SLN 09 arabica from the estate's highest portion. The cherries were fermented in a sealed barrel for 120hrs, with CO2 being pumped in to create more pressure and an anxoic environment. After this, the cherries are then slow dried in their state of the art, well ventilated polyhouse.

  The resulting cup is very aromatic ,very tropical and very sweet, but also shockingly 'clean' tasting ; without any fermenty notes. 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 blueberris and mango with a lingering vanilla like sweetness. 

Kāmbhōji the coffee is a very sweet , fruity , sippable brew  and is a delight across all manual brew methods 8 days post roasting. It makes a fruity shot of espresso 16 days post date of roast.