Nātakurinji

The flavour bomb from last year just got an upgrade!

Ammikulavi estate is nestled in the upper reaches of the lower Kodaikanal hills and is possesses an ideal climate to grow arabica.

 For this lot, ripe cherries of  caturra , SLn 09 and SLn 795 were floated to select for density, sorted once more to select for ultra ripeness and then put in barrels to ferment for 72 hours. The fermentation was carefully monitored and the cherries were then slow-dried on raised beds over 10-14 days. 

 Such meticulous monitoring across all the steps have made this coffee a fruity delight with the sweetness dialled up to 11! We taste a raspberry like acidity and a sugarcane like sweetness with pops of hibiscus y florals; making this coffee very complex but also very drinkable.
The overt fruitiness and the easy drinkability reminded our roaster of the rāga Nātakurinji. Nātakurinji the coffee is a layered  delight across all manual brews 15 days post date of roast and makes for a raspberry  bomb of an espresso 25 days post roast.