Nalinakānti

We have a new coffee from Ram estate and it's a super complex honey! Located in the village of Kamanur near Thandigudi, Ram estate (called Rothaikadu by locals) possesses a unique microclimate that is ideal for growing complex arabicas and the folks there have been processing top notch coffees from year one of their foray into the speciality scene. The estate has also gone spray-free, with organic inputs being applied directly above the root system instead of being sprayed, helping to reduce runoff. This particular lot consists only of selectively picked SLN 09 arabica from the estate's highest portion. The cherries were fermented in a sealed barrel for 120 hours. They were then pulped and slow dried in a well ventilated polyhouse. The resulting cup is very aromatic, very citrusy and very sweet, but also shockingly 'clean' tasting; without any fermenty notes. This is partly a result of the aforementioned microclimate and partly because of careful monitoring of the cherries during fermentation and the slow drying. The acidity tastes of blood orange and lychee with a lingering raisin like sweetness; reminding us of the rāga Nalinakānti. Nalinakānti the coffee is a very sweet, complex, sippable brew and is a delight across all manual brew methods 8 days post roasting. It makes a fruity shot of espresso 16 days post date of roast.