Nātakurinji

We super excited to be working with a new farm from the Kodaikanal area this year. Their coffee is quite the flavour bomb!

 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 the caturra varietal 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 intensity dialled upto 11! We taste a bengal currant like acidity , chocolatey sweetness(think of 50% cacao chocolates) and a mild booziness which is tied together with a very prominent rose like aroma.

The overt fruitiness reminded our roaster of the rāga Nātakurinji. Nātakurinji the coffee is a punchy delight across all manual brews 5 days post date of roast and makes for a part fruity part chcoclatey espresso 14 days post roast.