Ratnagiri Yeast Nitrogen Naturals

From the pioneering Ratnagiri Estate in Chikmagalur, this Catuai varietal coffee undergoes a cutting-edge anaerobic fermentation using lab-cultured yeast in nitrogen-rich bio-fermenters. The cherries are sealed and fermented for 44 hours before being dried naturally on raised beds for 26 days, allowing rich fruit notes to fully develop. Resulting in a medium-light roast that bursts with bright and candy like notes of strawberry, bubblegum & juicy peach. With a cup score of 87.5, this coffee sits firmly in the experimental specialty segment, ideal for adventurous brewers and high-end cafes alike.