Kurinji

The Sirangalli Community Project is a sustainable coffee farming initiative by the South India Coffee Company (SICC) that works with small coffee farmers in the Pushpagiri Range of Coorg. These biodiverse farms range from 1 - 10 acres  and are family run operations. The lots selected for the project have been processed at Mooleh manay estate. We had featured the coffees from Sirangalli under our Anuswaram series and liked them enough to bring one back as a perennial offering.

The lot we chose from the Sirangalli project is a complex natural that is very similar to this year's best seller , Mind=Blown. This is because the coffee has been processed in a similary intricate manner 

The start of the processing is by picking ripe arabica cherries and using a syphon tank to remove immature cherries that float.The sunken cherries are then put in sealed barrels , inoculated with a custom yeast culture and a controlled carbonic maceration enviornment is created. The fermentation lasts for 60 hours.

The cherries are then dried in a poly house for 10 days, where they are raked constantly to ensure even drying. This intricate process has resulted in a very fruity cup that reminds us of Apple soda from start to finish! There's some plum like acidity and some chocolatey sweetness to round things out. 

Kurinji the coffee really shines in iced manual brews 15 days from date of roast and makes for a very interesting espresso 25 days post date of roast.