Sahānā

The good folks at Unakki estate have changed up the processing protocol for naturals this year and it really shows in the cup! They have gone through Anoxic route with a fermentation protocol that really amps up fruitiness.

For this lot, ripe cherries of mainly Chandragiri varietal were first floated in a syphon. The cherries that sank were then put in a sealed airtight bag for 48 hours. The coffee is then slow dried on raised beds for 18 days.

 The resulting cup is truly bonkers and a riot of fruity flavours. We mainly taste raspberry and got hints of a rose like florals in some of the batches we cupped. Texturally, this coffee has a very heavy mouthfeel that really coats the palate. 

 Sahānā the coffee is a fruity delight across all manual brews 8 days post date of roast and makes raspberry bomb espresso shots 16 days post date of roast!