MOGRA

MOGRA #5 SERIES - HIGH SCORING LOTS | 5.4 MOGRA Jasmine in your final cup. Suitable for all brew methods. Ideal as Filter. Serving as Pour-over at Bandra, Mumbai (10th September onwards). Origin Ratnagiri Estate, Chikmagalur. Process Anaerobic Fermented Naturals with culture microbes & tumble mechanical dried at the farm. Varietal & Altitude SL9 grown at 4450 Feet. Dry Aroma Jasmine Florals, Chocolate & Grapefuit. Wet Aroma Jasmine, Vanilla & Forest Honey. BRIX 24.2. Sensory Evaluation Intensely sweet cup with notes of Vanilla & Sweet Lime underpinning complex floral notes of Jasmine. Roast Profile Light Roast dropped with an early 1st crack & 16% DTR. Characteristics Heavy floral aromatics followed by a well balanced cup & deep sweetness. Minimum resting period Filter 10 Days | Espresso 19 Days. Roaster thoughts : Fermented naturals from ratnagiri estate profiled as an ultra light to bring out the floral notes from this LOT. This coffee is one the most unique single origin coffees's we have come across. A lot that everyone must try to understand terror and complexity Indian specialty coffee can deliver. It was a challenge at first to understand the nature, origin and process of this LOT, but as we sample roasted and cupped first few batches we knew where we were headed. Clean floral aromatics, jasmine in your final cup & bright acidity makes this a very enjoyable cup of coffee. Brewing Note: Due to its delicate roast level, we recommend brewing this coffee with higher water temperatures (97° C) and a controlled pour to ensure full extraction. Attention to grind size, agitation, and brew time is critical to achieve optimal clarity and balance in the cup. This coffee is a testament to our commitment to innovation and continuous refinement in roasting. The estate and efforts: We all are familiar with the producer Mr. Ashok Patre and his family run estate Ratnagiri Estate. Our founder visited the farm back in the month of march 2021 when coffee processing was at its peak. A day's visit to the estate to understand the farm, the processing techniques and the history behind the legacy was great. Our meeting began with knowing each other and talking and about the passion that runs Grey Soul Coffee as a brand. Then it led to discussions about the specialty community and culture in our country right now. Moving on, we spoke about cup score, Q grading and how it varies from person to person and hence become highly subjective. Then we spoke about international markets and a comparison between Indian and south American coffee. Then quickly moved on a long elaborate your of the farm where some coffee was milled and ready, some drying on raised beds, some drying out in the fields and hand garbling in works as final sorting was in process. In the end, specialty coffee can be simply defined as the coffee that is of the best quality without comprises. This is exactly what this estate stands for and believes in. Brew Better: Water & Resting Guidelines Water is just as important as the beans. For the cleanest, most balanced cup, we recommend using mineral water with a Total Dissolved Solids (TDS) level not above 140 ppm. This will allow the true flavor of your coffee to shine. Rested Coffee = Better Coffee Freshly roasted coffee continues to evolve. Harsh or roasty notes fade, giving way to sweetness, clarity, and complexity. Our resting guide: Minimum rest (Filter): 10 days after roast date Minimum rest (Espresso): Up to 3 weeks after roast date Patience pays off. Let your coffee settle, and enjoy a cup that truly reflects its origin.