Ratnagiri Estate-Seraphine

This is a 54-hour CULTURE PROCESS natural processed coffee. It is from the CATUAI varietal grow at 4300 feet from the block called LINE Patte. The Brix of the coffee cherries was 24.6 when harvested and they were put in the Bio fermenters after floater removal. Lab Culture microbes and lactic acid bacteria was added to the coffee in the fermenters and allowed to ferment for 54 hours in a carbon dioxide rich environment. After removing the coffee, they were directly put on raised beds for slow drying. The coffee was then dried slowly with constant stirring over the next 26 days. Flavour  Jasmine, Earl grey, lemongrass. Roast Level  Light Plus. Acidity Level  Medium. Bitterness Level  Low. Body  Medium. Altitude  1450 MASL. Processing  Culture Process Natural. Varietal  Catuai. Location  Chikmagalur