Pūrnashadjam

The smash hit robusta from last season is back with a bang! We are very pleased at how last season's iteration of this coffee turned out and this year is even better.

 The good folks at Mooleh Manay have thrown the kitchen sink at processing their robusta with the aim of making it delightful in the cup and boy have they delivered!

For this lot, ripe C×R cherries are floated to remove defects and then fermented in sealed pressurised  barrels and inoculated with a custom cluture for 168 hours (yes you read that right!). The combination of pressure from the CO2 and the custom culture ensures proper breakdown of the mucilage. The cherries are then slow dried on raised beds to stabilise  water activity.

 The result of all this care is a cup that has none of the harshness that is usually associated with robusta. We have infact  roasted this coffee to medium as it would be a crime to mask the complexity with a darker roast! 

All our test roasts were smooth, sweet , fruity and faintly winey! We taste a pleasant sweetness and nuttiness that reminds us of raisins and biscotti. The blueberry like fruitiness present in the aroma shows up towards the end especially as the cup cools along with a pleasant wine like after taste. We liked how soft and elegant this robusta  tasted last season and this season is no different. The elegance of this coffee reminded us of the rāga pūrnashadjam (which is a slightly rare but has oodles of consonance).

 Pūrnashadjam the coffee makes for a delightful manual brew (we prefer a 16.5 g dose for 300g water to deal with the extra caffeine) on a v60 7 days post roast and makes for sweet sweet shot of Crema laden espresso 18 days from date of roast.