Mulled Wine, Strawberry Taffy, Dark Chocolate

WHY WE LOVE IT: This rare offering from India is uniquely rich and deep. It has a profile that is both comforting and ripe for exploration.

REGION: Western Ghats

ALTITUDE: 1,200 m

PROCESSING: 75% Anaerobic fermentation, 25% natural

VARIETY: Catuai

This exciting coffee is the direct result of a chance occurrence stemming from a passion to build relationships. Here, we've mixed two different processes — anaerobic and natural — into one fantastic representation of the rich quality India is capable of. In the cup, you'll notice a spiced wine note first and foremost. It's "thick", lingers on the tongue, and creates a similar drying sensation. We also taste the light hints of strawberry candy and the coating finish of dark chocolate.  

MORE INFO

Coffees from India are still relatively rare in specialty coffee, and this coffee from Kanamad Estate in India is a perfect representation of how exciting coffee can be, how ripe for exploration it still is, and how relationships are still our most important factor in bringing great coffee to our guests. We first met Subiah from Kanamad Estate at Emory University at our Emory Student Center location. He was in Atlanta to help his daughter move in for her first year of school, and we quickly struck up a conversation regarding coffee and the possibility of working together. To that point, Subiah had never exported coffee to the US, and after many lovely talks we made the arrangements to buy his coffee. We love stories like these: chance meetings that result in new partnerships and new growth. This is our fourth year offering his coffee, and we hope to continue to do so for many more.

This lot is largely made up of Cataui variety and was grown around 1,200 meters in India's Western Ghats. The climate in this region is particularly well suited for quality coffee with its steady year round temperatures and annual average rainfall of 100 inches. For this coffee, we've mixed their natural and anaerobic processes into one. For the anaerobic process, the cherry underwent an anaerobic processing, where fermentation included storing the cherries in stainless steel air tight containers for 48 hours.

What makes us more excited than anything about this release is that it fulfills two of our greatest passions: sourcing and roasting the most interesting and delicious coffees in the world, and growing and supporting our relationships with those who grow it. Enjoy!