Curveball

India's first speciality excelsa is back and this 6th iteration is an aroma bomb! The folks at Mooleh Manay wanted to process most of the excelsa as naturals for the second year running. For this year's lot ripe cherries were picked and floated to select for density. They were then put in barrels and a custom yeast culture was added. Fermentation was carefully monitored and after 84 hours the coffee was put out to dry slowly in the polyhouse. The acidity is like apple juice and the sweetness is that of dates. The usual nutty undertone is very much present and is complemented by marigold like florals. The best part about the coffee is the aroma; whether green, roasted, ground or brewed. It will surely fill up the entire room with fruity goodness! Curveball is a veritable delight across all manual brews after 5 days and makes for a heady shot (or 4) of espresso after 14 days of degassing.