Quality takes time. One bean at a time.
Quality takes time. One bean at a time.
From the cool, elevated landscape of the Pulney Hills in Tamil Nadu comes a coffee shaped by careful handwork, controlled fermentation, and time. This is our…
From the cool, elevated landscape of the Pulney Hills in Tamil Nadu comes a coffee shaped by careful handwork, controlled fermentation, and time. This is our first collaboration with the Ammikulavi Estate, located near Kodaikanal at around 1400 MASL, where slow cherry development and cool climates allow flavour to form with depth and structure. This microlot is produced using a 72-hour anaerobic fermentation, where ripe, hand-picked cherries are sealed in airtight barrels to develop sweetness and complexity in a controlled, oxygen-free environment. Following fermentation, the coffee is washed, briefly sun-dried, and then shade-dried slowly on raised beds. A final resting period allows the flavours to stabilise and integrate fully. In the cup, this coffee is layered and expressive, with notes of plum cake, lemon verbena, warm spice, strawberry, and cacao nibs. Roasted medium-light, it maintains clarity and sweetness while offering a rounded body and structured finish. This is a coffee that reflects its process and place honestly — patient, balanced, and quietly complex.
Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.
Original tasting notes from Caarabi Coffee
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