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From the celebrated Attikan Estate at 1650 MASL, this microlot introduces one of the most innovative processes in Indian coffee: Mosto fermentation. By…
From the celebrated Attikan Estate at 1650 MASL, this microlot introduces one of the most innovative processes in Indian coffee: Mosto fermentation. By fermenting the beans with their own sweet fruit juice in a semi-washed, low-oxygen environment, this coffee develops a complex, wine-like acidity paired with evolving notes of berries, citrus, tropical fruit, and a buttery finish.
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 Coffee Plus
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