Baarbara Estate – Extended Ferment Washed

About this coffee

Trust is everything in specialty coffee. When we first wandered into the estates of Chikmagalur back in 2017, we were full of strange requests—asking for specific varietals and tiny microlots when the rest of the industry was focused on massive commodity coffee volumes. Sreeraksha Purnesh, the fourth-generation planter at the helm of Baarbara Estate, was one of the few who actually took us seriously. He backed our vision from the very beginning. Today, he continues to blow our minds with how seamlessly he blends a 120-year family farming legacy with razor-sharp, modern coffee science. The term "washed coffee" usually paints a picture of a very traditional, quick 12-to-24 hour process resulting in a clean, crisp, but sometimes a unidimensional cup. For this lot, instead of rushing the washing phase, the pulped coffee was left to ferment in tanks for a full 72 hours. Extending the fermentation window forces a slow, deliberate breakdown of the mucilage. This prolonged contact time doesn't make the coffee funky or boozy; rather, it builds a massive, syrupy foundation and a deeply concentrated sweetness. Once that long soak is done, the parchment is moved to raised beds for even, slow drying. While we are known for our unapologetically light roasts, this specific coffee demanded a different approach. We pushed this one a bit further into a contemporary style, lighter, medium roast. Our goal was to fully caramelize the massive sugars developed during the 72-hour soak without letting any harsh, roasty bitterness creep into the cup. The result is an absolute joy to drink. The aroma off the grinder is thick and sweet, promising a very comforting hug in a cup. The first sip delivers a bright, sticky zing that goes in the Orange marmalade direction. That initial fruitiness quickly gives way to a lush, heavy mid-palate of smooth Almond. As the cup finishes, it leaves a lingering, structured crunch of Cocoa nibs that ties the whole experience together perfectly. This is a true omniroast. Brew it on a V60 to let that zesty marmalade acidity shine, or dial it in as an espresso for a fruity, yet dense and nutty shot that pairs exquisitely with milk. It's a beautifully complex daily driver.