Microlot 36 | Anaerobic Fermentation of Washed Arabica

For Microlot 36, we chose to work with washed Arabica. A very special and small lot is anaerobically fermented in Maadhegowda’s farm in the deciduous forests of BR Hills, at the confluence of the eastern and western ghats. We must mention and expand on the microclimate at play, because it’s critical in allowing and influencing the diversity of microbes that can exist - in that controlled environment within a container in the absence of oxygen. Post the fermentation stage, untimely rains or the lack of them dictate the length of coffee drying periods as well as the amount of care and scrutiny required. No clear distinction in seasons, as years pass by, is also a factor and cause of uncertainty. We dried these fermented and washed beans for 10-11 days. Post two months of green beans resting, we roasted them light medium. The flavour profile: Peach-like sweet acidity, light hibiscus with a strong aroma. Earl grey tea-like body and finish. This one is best brewed with an Aeropress and Pour over. It works surprisingly well on a French press too!