Salawara Reserve

100% Arabica. Salawara Estate employs sustainable irrigation techniques by collecting Monsoon rain. This harmonious ecosystem beneath the soil enhances the coffee beans, imparting remarkable depth and flavor. Sweet aromas of Arabica, complex fragrances; fermented notes, milk chocolate, hazelnut, mild spices, and tamarind notes. Certification: Rain Forest certified. Origin(s): District and Estate Hassan, Karnataka. Elevation: 3,281 ft (1000 m) above sea level. Processing methods: Red honey Fermented and barrel aged. Roast level: New England / Light (192°C / 377.6 F MET) necessitates a gentle roast to effectively transform sucrose into complex aromas and rich flavors. Cultivars: Chandragiri. Grade: A. Recommended Brewing: This is the recipe we recommend to brew a perfect Salawara Reserve in a Pour Over. Recipe for 2 people: 30 grams of ground coffee (approximately 700 microns), ml of water at 88 C. (150 PPM) Step 1: bloom the coffee with 60 grams of water for 45 seconds. In the first pour, 150 grams of water following concentric patterns from inside out. The second pour, 270 grams of water following a pattern outside in. In the third and final pour, 210 grams of water follow a pattern from the inside out. The final brew should be 400 grams of brew. Total brewing time 5:30 (including 45 seconds of blooming). If you follow this recipe you will get a 20% of extraction yield. As we grind the coffee we immediately perceive the sweet aromas of Arabica, complex fragrances; whisky barrel notes, milk chocolate, hazelnut, mild spices, and tamarind notes. The body is medium, the texture smooth, the acidity is citric with aftertaste notes of orange. A very well-balanced coffee with unique attributes that no other coffee can match. The Story: Sharan is a passionate coffee planter, he specializes in making very distinctive nano lots using unique recipes. The Estate located in Hassan (Karnataka), grows both Arabica and Canephora. We selected a small nano lot of 350 kg., this red honey from the Chandragiri fruits has been fermented in a whisky barrel for several days, then pulped and retained 50 % of the mucilage is dried slowly under controlled greenhouse drying yards using African beads.