Quality takes time. One bean at a time.
Quality takes time. One bean at a time.
At BCR, we’ve always been chasing great-tasting washed coffees and have tried our best to stay away from intense co-ferments. This coffee, despite being a…
At BCR, we’ve always been chasing great-tasting washed coffees and have tried our best to stay away from intense co-ferments. This coffee, despite being a co-ferment, manages to remain super clean and vibrant, with an added layer of complexity coming from the fermentation. Having spoken to Hamsini about this, she claims that this co-ferment is a process they've been doing for a while and through the years they have understood how to make this taste super clean. As an Indian roaster, it’s rare to work with a coffee of this elevation and density, which made it a bit of a challenge to get right. Through multiple test batches, we realised this coffee needed much more heat and more development than we would usually give a supposed light roast. Our final Season Ticket profile for this coffee was a high-heat, short roast up to first crack, followed by a slower development to ensure the bean was cooked properly from the inside. The final cup is bright, clean, and juicy, with notes of black raisins, citrus fruits, ripe papaya, and orange blossom florals. For us, this coffee has often been a palate cleanser between some of the heavier naturals we’ve had this year. Its floral notes and juicy body really remind us of a great Kenyan coffee. And the fact that this comes from India makes us very happy.
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Original tasting notes from Bloom Coffee Roasters
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