Tastes Like - Pineapple, Muscat Grapes and Lingering Sweetness  Roasting Profile - Filter ( Light Roast )   Process - 72hr Anaerobic Fermentation - Red Wine Honey Process Varietal - SL795 & Chandragiri 100% Arabica Altitude - 1005 -1070 MASL  Producer Name - Sharan YK  Harvest Year - 2023-2024  Coffee Producers Note -  The coffees for this process are picked from the beautiful Dodda Kere block (Dodda: big; Kere: lake) which attracts a lot of biodiversity. The varietals grown here is selection 795 and chandragiri. The coffees intercropped with banana and area nut crops near the lake with an elevation of 3300ft. The coffees are picked, washed and sanitised and only the selected red cherries are depulped without water to retain mucilage using a small pulper. The coffee cherries are then placed in double walled stainless steel tanks and infused with my grandmothers home cultivated wine yeast recipe for a period of 72 hrs anaerobically which was used to make different types of wine at home. The produces a very fast fermentation and results in complex flavours and a bolder cup. They are then transferred in raised beds in the green house with thicker raking to retain Mucilage and moisture for 3 days and raked regularly for even drying. Roasters Note - A very fruity coffee with hints of pineapple and muscat grapes. The acidity is medium to high and a good syrupy body. It tastes really good on an Aeropress, bringing the syrupy body and the acidity of the coffee. The roast profile is Filter, with a rather short development time to bring out the delicate citrusy flavours. The charge temperature was low at 195 degrees and the roast duration was under 11 minutes.

Tastes Like - Gooseberry, Prunes, Lime Zest  Roasting Profile - Filter (Light Roast)   Process - 75hr Anaerobic Fermentation - Naturals Varietal - SL6 & SL9 100% Arabica Altitude -  1150 MASL  Producer Name - Sharan YK  Harvest Year - 2023-2024  Coffee Producer's Note - This process uses a micro lot with SL 6 AND SL 9 varietals which has a lesser yielding capacity. These coffees are picked from the Chikkanahalli block. Selective picking is done and only ripe cherries are picked, hand sorted, cleaned and sanitised before they are placed in barrels in an anaerobic form of fermentation. We planned on doing a traditional process for these coffees in its own natural form to allow the original flavour of the coffees to shine to showcase the flavours of the land. The coffees are shade dried with fans to remove initial moisture for two days and they are carefully transferred to the green house and slow dried as slow as possible for 26 days. These coffees are delicate and flavourful. Roasters Note - This is a filter roast that is roasted for around 11 minutes. The end temperature is at around 210 degrees and the charge temperature is around 195 degrees, the DTR is around 15%. This coffee tastes really good on Aeropress and espresso.

Salawara Estate Bundle of 250gm (3 Packets incl.) 1. Salawara Estate 48hr Anaerobic Fermentation—Honey Process Grown at 1005–1070 MASL in the Western Ghats, these sustainably sourced beans are handpicked by an all-women team and undergo 48-hour anaerobic fermentation, delivering bold, citrusy flavors. Tastes Like: Keylime, Citrusy and Soft Pear || Roasting Profile: Filter ( Light Roast) || Process: 48hr Anaerobic Fermentation: Honey Process || Varietal: SL795 & Chandragiri 100% Arabica || Altitude:  1005-1070 MASL || Producer Name: Sharan YK || Harvest Year 2023-2024  2. Salawara Estate 72hr Anaerobic Fermentation—Natural Sourced from the Devra-katte block at 1060 MASL, this coffee undergoes 72-hour anaerobic fermentation and 22 days of slow drying. Roasted for balanced extraction, it excels in pour-over methods with its depth and clarity. Tastes Like - Sugarcane, Green Apple Dryness and Short Finish || Roasting Profile - Filter ( Light Roast ) || Process - 72h Anaerobic Fermentation - Natural || Varietal - SL795 100% Arabica || Altitude -  1100 MASL || Producer Name - Sharan YK || Harvest Year - 2023-2024 3. Salawara Estate 72hr Anaerobic Fermentation—Naturalxperimental Sourced from 1100 MASL, this coffee undergoes a 72-hour anaerobic fermentation with red wine yeast, delivering a distinct profile crafted with precision and care. Tastes Like - Figs, Cacao Nibs and Orange Bitters || Roasting Profile - Filter ( Light Roast ) || Process - 72hr Anaerobic Fermentation - Natural Experimental || Varietal - SL795 100% Arabica || Altitude - 1060 MASL || Producer Name - Sharan YK || Harvest Year - 2023-2024

Tastes Like - Sugarcane, Green Apple Dryness and Short Finish Roasting Profile - Filter ( Light Roast ) Process - 72h Anaerobic Fermentation - Natural Varietal - SL795 100% Arabica Altitude -  1100 MASL Producer Name - Sharan YK Harvest Year - 2023-2024 Coffee Producer's Note - The coffees used this process are picked from a block with one of the highest elevations of the estate 3600ft. Based on the ripeness and quality, only the bright red cherries were picked for this process. The ripe red cherries were carefully hand sorted and sanitised to remove the defects and floaters. The cherries were then left open air tanks over night. The coffees are transferred to large barrels the next morning. The selected yeast used for this process is selected red wine yeast Saccharomyces cerevisiae that is used by the wine industry for making red wine. This red wine yeast is known for fast fermentation and flavour development. This gives the coffees a fruiter flavour. Anaerobic form of fermentation was done with regular monitoring for 3 days. The Coffees were directly dried on raised beds in our green house with regular raking to achieve even drying for a period of 20 days. Roaster's Note -  This coffee is a great recommendation for a pour over. Its a good sweet cup with a balanced acidity. The roast profile is a filter roast with a targeted development time. The charge temperature is relatively low with a roast duration of 10 minutes 30 seconds.

Tastes Like - Figs, Cacao Nibs and Orange Bitters Roasting Profile - Filter ( Light Roast ) Process - 72hr Anaerobic Fermentation - Natural Experimental Varietal - SL795 100% Arabica Altitude - 1060 MASL Producer Name - Sharan YK Harvest Year - 2023-2024 Coffee Producer's Note -  The coffees used in this process are picked from Devra-katte (Temple) block. This block is at an elevation of 3470ft which has a dense canopy of very old fig and jackfruit trees. The coffee varietal used for the process is SL 795. Selective red cherries are carefully picked by an all women team. The brix level checked at 22. The coffees are then hand sorted and floaters are removed and the dense coffees are double washed and sanitised. The coffees are fermented overnight in double walled steel tanks to maintain uniformity in temperate. The selected yeast is added to the coffees to bring out the flavours and allowed to ferment in an aerobic form for a period of three days(72hrs). Regular checks are done to monitor the pH levels. The coffee cherries are moved to raised beds with a help of industrial fans to remove the initial moisture for 2 days and then slow dried in a green house for 22 days.  Roaster's Note -  This experimental yeast fermented coffee tastes really good on pour overs . This is a filter profile that has a relatively low charge temperature and a longer roast duration allowing the beans to open up with complex flavours of Cacao Nibs, Figs & Orange Bitters.

Tastes Like - Keylime, Citrusy and Soft Pear  Roasting Profile - Filter ( Light Roast ) Process - 48hr Anaerobic Fermentation - Honey Process  Varietal - SL795 & Chandragiri 100% Arabica  Altitude -  1005 -1070 MASL   Producer Name - Sharan YK  Harvest Year - 2023-2024  Coffee Producer's Note -  The coffees for this process are picked from Chikkanahalli block which has both Selection and Chandragiri varietal. An all women team of trained workers helped in picking these coffees which are bolder in size. Brix was measured at a level of 26. The coffees are then hand sorted and sanitised to remove floaters and defects. They are then de pulped in small pulpers to hold in as much mucilage as possible. These coffees are then transferred to double walled stainless steel tanks. The coffees are allowed to ferment anaerobically for a period of 48hrs with Lallemand yeast which is made specifically made for fermentation of coffee. They are then transferred in raised beds in the green house with thicker raking to retain Mucilage and moisture for 2 days and raked regularly for even drying. Roaster's Note -An extremely citrusy coffee with a bright acidity, this coffee tastes amazing on espresso and a pour over. To bring out the citrusy notes, the roast had to be monitored carefully with a relatively short roast duration . The development time was kept short and the roast profile is filter.

Tastes Like - Black Tea, Caramel and Roasted Fennel Roasting Profile - Espresso (Medium Roast) Process - Naturals Varietal - Chandragiri & SLN 9 - 100% Arabica Altitude - 900-1400 MASL Producer Name -Small Traditional Farming Communities Harvest Year - 2023-2024 Roaster's Note - A nice chocolatey and a nutty coffee with a good balance of acidity and sweetness. The coffee tastes good with milk and espresso. The roast duration is around 11 minutes and development time was around 1 minute 30. The charge temperature was around 200 degrees, and the end temperature was around 215 degrees. It’s an espresso profile.

Tastes Like - Fig Leaf, Marigold and Apricot Roasting Profile - Filter ( Light Roast )   Process - 80hr Culture Natural Process Varietal - Catuai Altitude - 1350 MASL   Producer Name - Ashok Patre Harvest Year - 2023-2024  Coffee Producers Note - This is a 80-hour CULTURE PROCESS natural processed coffee. It is from the Catuai varietal grown on our farm at 4400 feet from the block called Jeri Patte. The Brix of the coffee cherries was 25.8 when harvested and they were put in the stainless-steel fermenters after floater removal. A particular strain of yeast and lactic acid bacteria was added to the coffee in the fermenters and allowed to ferment for 80 hours in a carbon dioxide rich environment. After removing the coffee, they were directly put on raised beds for slow drying. The coffee was then dried slowly with constant stirring over the next 29 days. Roasters Note - This coffee is extremely aromatic, with floral and fruity notes. Tastes good in a V60 and equally good as an espresso. The charge temperature is lower, but the Maillard stage is a little longer. The roast profile is filter and the development time ratio is around 16 %.

Tastes Like - Earl Grey, Jasmine and Rose Apple Roasting Profile - Filter ( Light Roast )   Process - 76hr Culture Washed Process Varietal - Catuai 100% Arabica Altitude - 1350 MASL Producer Name - Ashok Patre Harvest Year - 2023-2024 Coffee Producers Note - This is a 76-hour CULTURE PROCESS washed processed coffee. It is from the Catuai varietal grown on our farm at 4300 feet from the block called Giri Patte. The Brix of the coffee cherries was 24.2 when harvested and they were put in the stainless-steel fermenters after floater removal. A particular strain of yeast and lactic acid bacteria was added to the coffee in the fermenters and allowed to ferment for 76 hours in a carbon dioxide rich environment. After removing the coffee, they are depupled and washed before directly put on raised beds for slow drying. The coffee was then dried slowly with constant stirring over the next 27 days. Roasters Note -  An extremey floral coffee, with a good balance of acidity. Tastes amazing in espresso and pour over. The charge temperature is a little higher as compared to naturally processed coffees. It’s a filter profile with a development time being under 2 minutes.

Tastes Like - Bitterlime , Raspberry and Short finish || Roasting Profile - Filter ( Light Roast )  || Altitude - 1550 MASL || Varietal: Selection 9, Catimore || Process - Anaerobic Natural 96 Hours || Producer Name - P.K. Ramachandran || Harvest Year - 2023-24 || 100% Arabica || Fermentation Duration - 96 Hours Coffee Producer's Note:In the Anaerobic Natural 96 Hours process, coffee fruits are transferred to a special fermentation tank where they undergo fermentation for 96 hours in anaerobic conditions. During this time, the temperature is carefully maintained below 21 degrees Celsius, and the pH levels are closely monitored. After the fermentation process is complete, the coffee beans are moved to raised beds for drying.

Tastes Like - Valencia Orange,  Red Grape and Apple-like Sweetness || Roasting Profile - Filter ( Light Roast )  || Altitude - 1550 MASL || Varietal: Selection 9, Catimore || Process - Lactic Fermentation Natural || Producer Name - P.K. Ramachandran || Harvest Year - 2023-24 || 100% Arabica || Fermentation Duration - 110 Hours Coffee Producer's Note:In the Lactic Fermentation Natural process, coffee fruits are transferred to a special fermentation tank where anaerobic conditions are maintained. A lactobacillus bacteria mix and yogurt are added to the coffee fruits in the fermentation tank. The temperature is kept below 22 degrees Celsius, and pH and oxygen levels are carefully monitored to create an environment conducive for lactobacillus to flourish and dominate the fermentation. This fermentation process is prolonged for 110 hours. After fermentation, the coffees are moved to raised beds for drying, where they must be raked to ensure even drying. The drying process is slow, taking 18 to 28 days until the coffee reaches a moisture content of 10% to 12%. Following drying, the coffees are rested for a minimum of 15 days. In the post-drying process, the coffee is hulled with great care, and the beans are completely garbled to ensure a defect-free grade.

Tastes Like - Honeymelon, Papaya & Grapefruit || Roasting Profile - Filter ( Light Roast )  || Altitude - 1280 MASL || Varietal: SLN 9 || Process - Anaerobic Naturals || Producer Name - Aveen Rodrigues || Harvest Year - 2023-24 || 100% Arabica Coffee Producers Note ~"We have selectively hand-picked ripe red cherries and fermented them in anoxic conditions for 70 hours. The pH was monitored and not allowed to drop below 4 by keeping the barrels in cool conditions. We expect this coffee to have a  fruitier note of berries like strawberry and raspberry." Coffee Roasters Note ~"A beautiful process and a beautiful cup. Packed with notes of Honeymelon, Papaya and Grapefruit, this coffee is carefully roasted with an optimum development ratio while controlling the graph post first crack for the desired output. Suitable for a manual brew, this coffee tastes best as an Iced Aeropress or Pour Over." Muthu - Core Team Member