Kalledevarapura Estate - The Fermentation Edit

About Kalledevarapura Estate - The Fermentation Edit

Meet our roasters’ favourite experiment from Nano-X ’25. To create this special five-pack, we played with a whole spectrum of microorganisms, from homegrown kombucha to lab-cultured strains. Working with a local laboratory, the producer, Shravan, curated a diverse range of cultures, while Tyler, our Head of Roastery, prepared a robust batch of active kombucha using black tea and raw sugar. Ripe coffee cherries were split into eleven barrels of 120 kg each, with inoculants gradually added to ten barrels while one was kept as a control. The barrels were sealed and left indoors for a 72-hour fermentation, with the kombucha batch opened after 24 hours to allow oxygen exposure, as the SCOBY (Symbiotic Culture of Bacteria and Yeast) requires it to remain active. Once fermentation was complete, the cherries were dried on raised beds for 20 to 25 days. This limited-release brings together the highest-scoring samples from the experiment. It includes lots fermented with: Homegrown Kombucha, creating a cup with notes of plum, raw mango, candy apple, and goji berries. Saccharomyces cerevisiae, building an expressive coffee with notes of white nectarine, pomegranate, roasted hazelnut, and pomelo. Pichia yeast, developing a clean cup with notes of cane sugar, green apple, jaggery, and roasted almonds. Lactic acid bacteria, which shaped a coffee with notes of orange zest, black raisin, wild honey, and cocoa. An anaerobically processed natural, used to benchmark the inoculated lots. It brews cups with hints of florality and notes of lemonade, roasted almond, and green grape. We recommend drinking these coffees black, brewed as Pour Overs or using the AeroPress. Recommended Resting Period: 12 Days Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.