-About Naivo Cafe-
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Established in 2015, Naivo Café is a coffee roasting company and green coffee sourcing specialist with a focus on experimentation and customization.
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- Producers: Danish Ali
- Region: Baba Budan Giri
- Type: 100% Arabica
- Roast Profile: Espresso Roast
- Altitude: 1275 MASL
- Process: 144H Anaerobic Naturals
- Varieties: Chandragiri, Selection 795
- Flavor Notes: Tangy malic acidity with rich, syrupy body. Refreshing mosambi aroma with notes of mangoes, prunes, and hints of litchi leading to a sweet and nutty finish.
The second showcase lot from Danish Ali’s Zoya Estate is Tangy Mango – a 144-hour anaerobically fermented batch of naturals, carefully processed and roasted to deliver a syrupy and sweet espresso with ripe fruit expressions.
The process began with the meticulous handpicking of fruits at their peak ripeness, followed by the removal of any floaters. Fermentation was conducted anaerobically in airtight bags for a whopping 144 hours, which contributed to the development of complexity in the coffee. The resulting beans were slowly dried under shaded conditions and consistently raked until they reached the ideal moisture level.
After days of careful profiling, we have identified the perfect espresso roast profile that accentuates a tangy malic acidity, complemented by a syrupy, juicy texture. An invigorating aroma of mosambi leads to pronounced notes of mangoes and prunes, with subtle hints of litchi. The experience concludes with a sweet and nutty finish, making it a fully-rounded espresso that offers ample room for experimentation.
- Producers: Ashok Patre
- Region: Chikmagalur
- Type: 100% Arabica
- Roast Profile: Espresso Roast
- Altitude: 1350 MASL
- Process: 96H Carbonic Naturals
- Varieties: Catuai
- Flavor Notes: Bright citric acidity with medium body complemented by notes of sugared gooseberries and undertones of graham crackers leading to a walnut finish.
The extensive realm of espresso, as diverse and evolved as it is, remains tethered by limitations. While a roaster can experiment wildly with acidity, it remains imperative to uphold an acceptable degree of equilibrium. No matter how fruity and floral the notes, it is still essential to ensure a sumptuous mouthfeel that leaves an enduring imprint on the palate. Furthermore, a robust foundation of sweetness is pivotal in constructing a shot’s reputation for superior quality.
The pioneering endeavours of Mr. Ashok Patre from Ratnagiri Estate combine with the learning minds of our roasting team to bring you “Sugary Gooseberries” – a magical espresso roast that delves deep into dimensions of funkiness without dismantling the fundamental elements of a quality shot. Catuai cherries, harvested with a stellar brix level of 26 at an elevation of 1350 metres above sea level, underwent a closely monitored 96-hour carbonic maceration process. The fermentation process was executed within state-of-the-art stainless steel tanks (the levels of sterilisation upheld at Ratnagiri Estate are unparalleled and with continuous research and development, they are exponentially improved from one season to the next). Subsequent to fermentation, the produce was slow-dried on elevated beds with continuous stirring over a 31-day period.
This batch afforded our roasters the latitude to experiment with various parameters in order to craft a captivating coffee experience for you. Savour the opulent notes of sugared gooseberries, vibrant citric acidity, and a medium body with delicate undertones of graham crackers. The refined and harmonious interplay of flavours culminates in an intriguing walnut finish, leaving you with a delightful memory and an eager inclination to brew more. Happy espresso!
- Producers: Sreeraksha Pournesh
- Region: Baba Budan Giri
- Type: 100% Arabica
- Roast Profile: Espresso Roast
- Altitude: 1170 – 1600 MASL
- Process: Red Honey
- Varieties: Selection 795
- Flavor Notes: Bright green-apple like malic acidity and rich, creamy body. Notes of dried dates and raisins, hints of stone fruit and a tangy, grapy finish.
The first espresso roast in the Showcase series is finally here! And it also turns out to be the first honey. Dates & Raisins is an effort at creating a sweet and viscous espresso that boasts of enough balance to ensure high performance in milk-based beverages too. The cherries were tenderly handpicked at an optimal brix level of 23 in the sprawling grounds of Baarbara Estate at altitudes ranging from 1170 to 1600 meters above sea level. They underwent stringent sorting to guarantee that only the ripest, most exquisite fruits made the cut. To maintain the coffee’s purity, pristine stream water was used to wash the cherries, washing away any impurities. This meticulous cleansing process guaranteed a clean slate for the next stages of production.
Following this, the cherries began their transformative journey. Carefully placed in fermentation tanks for precisely 48 hours, they underwent partial pulping without water, setting the stage for further flavour development in the drying process. The cherries were rested on elevated beds with a considerable amount of mucilage left on to create potential for their distinctive sweetness and character. Over the course of 22 days, shaded drying ensured the cherries were gently dehydrated, preserving their nuanced flavours and aromas.
The result? A coffee of unparalleled quality that beckons to espresso enthusiasts. With its remarkable density and sweetness, “Dates & Raisins” is tailor-made for espresso aficionados seeking a refined and captivating experience. Displaying a captivating malic acidity reminiscent of crisp green apples, this coffee boasts a rich and creamy body that’s perfectly suited for a range of espresso experiments and all milk-based beverages.
Dive into the cup and uncover the delightful symphony of flavours. Notes of dried dates and raisins greet your palate, followed by subtle hints of stone fruit that add depth and intrigue. The journey culminates in a tangy, grapy finish that lingers, inviting you to savour each sip.
Whether you’re a seasoned espresso enthusiast or a curious newcomer to the world of specialty coffee, this lot promises an unforgettable and indulgent experience.
- Producers: Danish Ali
- Region: Baba Budan Giri
- Type: 100% Arabica
- Roast Profile: Filter Roast
- Altitude: 1275 MASL
- Process: 96 Hour Anaerobic Fermented Naturals
- Varieties: Chandragiri
- Flavor Notes: Medium body and mild grape-like acidity complemented by notes of ripe pink guavas and sweet raisins. Subtle hints of shiraz wine and almonds in the aftertaste.
Pink Guava & Shiraz is the result of our exciting association with young Danish Ali of Caffeine Nirvana who operates Zoya Estate in the Baba Budan Giri region. Meticulously handpicked ripe and juicy cherries from an altitude of 1275 meters above sea level were subjected to a strictly monitored anaerobic fermentation process in airtight bags. The fermentation was allowed for a period of 96 hours in an environment of high temperature and low humidity. The bags were strategically placed in shaded areas to ensure controlled fermentation. Following this, the coffee was spread on mats and sundried over a period of 12 days. The gradual drying process allows the coffee to develop maximum flavor potential which is later unlocked in the roasting stage.
Our filter profile highlights the exquisite features of this lot including a mild and pleasing grape-like acidity gracefully dancing on a medium-bodied, slurpy texture. This is followed by prominent notes of pink guava and sweet raisins evoking a tropical symphony on the palate. A delightful aftertaste of shiraz wine with subtle hints of almonds lingers on the taste buds to leave you with a satisfying finish.
We are proud to be associated with Caffeine Nirvana who are committed to producing coffees with more complexity each season. Young Danish has put his heart and soul into the production of this coffee and it has been a pleasure working by his side to bring this delightful lot into your cup.
- Producers: Pranoy & Ajoy Thipaiah
- Region: Aldur, Chikmagalur
- Type: 100% Arabica
- Roast Profile: Filter Roast
- Altitude: 1160 MASL
- Process: Yeast Anoxic Naturals
- Varieties: Selection 6
- Flavor Notes: Lavender aroma and bright citric acidity with a medium body, jaggery sweetness and notes of honeydew melons, sugary grapefruit and sweet caramel.
We’re adding a new jewel to the showcase collection – “Grapefruit Cola” – a unique lot of yeast anoxic naturals produced with immense care and attention to detail by Pranoy & Ajoy Thipaiah at Kerehaklu Estate. Cultivated at an elevation of 1160 meters above sea level in Aldur, Chikmagalur, this coffee embodies the essence of its origin and the innovation of its producers.
The cherries were nurtured amidst a canopy of Red Cedar and Indian Beech trees complemented by rich, loose, and well-drained soil high in humus. This unique environment, combined with the region’s rich biodiversity (including Malabar Squirrels and a variety of reptiles), creates a one-of-a-kind terroir that lends the coffee its distinctive character. The fruits were picked at an optimal brix level of 24.5. The fermentation process, a true testament to groundbreaking innovation, involved a carefully crafted yeast concoction. The concoction was inoculated on the fruits for 56 hours in ambient conditions of shade, aeration, and regular mixing. Subsequently, the coffee was dried for 23 days in a polyhouse, with raking on raised beds occurring every 30 minutes, ensuring precise control of the drying process. The coffees were further rested in jute bags elevated off the ground ensuring the full development of flavor potential before it made its way to our roastery.
Our carefully tailored filter roast profile unlocks a mesmerizing lavender aroma that will turn your environment into a brewing temple. The first sip makes the cup come alive with a vibrant citric acidity, accompanied by a velvety medium body that coats the palate. A delightful jaggery sweetness emerges, dancing gracefully with enchanting notes of honeydew melons and sugary grapefruit. This enchanting tale of flavor meets its epilogue in a sweet caramel finish that beckons you for another engulfing slurp.
We invite you to participate in this interesting rendezvous of nature’s finest elements, expert craftsmanship, and a passion for sustainable coffee production, all encapsulated within each invigorating cup.
- Producers: Ashok Patre
- Region: Chikmagalur
- Type: 100% Arabica
- Roast Profile: Filter Roast
- Altitude: 1340 MASL
- Process: Yeast Carbonic Naturals
- Varieties: Selection 9
- Flavor Notes: Rich jasmine aroma and sparkling malic acidity with complex fruit notes of raspberries, cranberries and rose apples. Juicy and full-bodied with a lingering, floral finish.
Jasmine-Kissed Cranberry – the first of our exciting Showcase microlot collection – is the result of a remarkable 104-hour extended yeast carbonic maceration process of the Selection 9 Varietal masterminded by Ashok Patre at Ratnagiri Estate. The cherries were hand-picked at an impressive peak ripeness of Brix 25.2 after cultivation at an altitude of 1340 MASL. Fermented in advanced stainless-steel fermenters, a unique strain of yeast was used to foster an environment rich in carbon dioxide. This meticulous process induces a great deal of complexity in the beans setting up the foundation for an exceptional coffee experience. The next crucial step involves slow drying on raised beds that allow the flavors to develop and intensify gradually. The coffee was subjected to further drying over the course of 30 days with constant stirring, ensuring the utmost care and attention to detail at every stage.
After arduous profiling sessions, we pinpointed the ideal filter profile that embraces the immense complexity present in this coffee. We’ve brought forth an explosion of fruity expressions including cranberries, raspberries and rose apples that are preceded by a rich jasmine aroma. An enlivening malic acidity is married to a juicy, full-bodied texture that leaves a lasting impression. The floral finish lingers long, inviting you to savor every sip until you reach the bottom of your cup.
Jasmine-Kissed Cranberry is a grand celebration of Indian microlot coffee, and you are invited to sinfully indulge!
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- Producers: Danish Ali
- Region: Baba Budan Giri
- Type: 100% Arabica
- Roast Profile: Espresso Roast
- Altitude: 1275 MASL
- Process: 144H Anaerobic Naturals
- Varieties: Chandragiri, Selection 795
- Flavor Notes: Tangy malic acidity with rich, syrupy body. Refreshing mosambi aroma with notes of mangoes, prunes, and hints of litchi leading to a sweet and nutty finish.
The second showcase lot from Danish Ali’s Zoya Estate is Tangy Mango – a 144-hour anaerobically fermented batch of naturals, carefully processed and roasted to deliver a syrupy and sweet espresso with ripe fruit expressions.
The process began with the meticulous handpicking of fruits at their peak ripeness, followed by the removal of any floaters. Fermentation was conducted anaerobically in airtight bags for a whopping 144 hours, which contributed to the development of complexity in the coffee. The resulting beans were slowly dried under shaded conditions and consistently raked until they reached the ideal moisture level.
After days of careful profiling, we have identified the perfect espresso roast profile that accentuates a tangy malic acidity, complemented by a syrupy, juicy texture. An invigorating aroma of mosambi leads to pronounced notes of mangoes and prunes, with subtle hints of litchi. The experience concludes with a sweet and nutty finish, making it a fully-rounded espresso that offers ample room for experimentation.
- Producers: Ashok Patre
- Region: Chikmagalur
- Type: 100% Arabica
- Roast Profile: Espresso Roast
- Altitude: 1350 MASL
- Process: 96H Carbonic Naturals
- Varieties: Catuai
- Flavor Notes: Bright citric acidity with medium body complemented by notes of sugared gooseberries and undertones of graham crackers leading to a walnut finish.
The extensive realm of espresso, as diverse and evolved as it is, remains tethered by limitations. While a roaster can experiment wildly with acidity, it remains imperative to uphold an acceptable degree of equilibrium. No matter how fruity and floral the notes, it is still essential to ensure a sumptuous mouthfeel that leaves an enduring imprint on the palate. Furthermore, a robust foundation of sweetness is pivotal in constructing a shot’s reputation for superior quality.
The pioneering endeavours of Mr. Ashok Patre from Ratnagiri Estate combine with the learning minds of our roasting team to bring you “Sugary Gooseberries” – a magical espresso roast that delves deep into dimensions of funkiness without dismantling the fundamental elements of a quality shot. Catuai cherries, harvested with a stellar brix level of 26 at an elevation of 1350 metres above sea level, underwent a closely monitored 96-hour carbonic maceration process. The fermentation process was executed within state-of-the-art stainless steel tanks (the levels of sterilisation upheld at Ratnagiri Estate are unparalleled and with continuous research and development, they are exponentially improved from one season to the next). Subsequent to fermentation, the produce was slow-dried on elevated beds with continuous stirring over a 31-day period.
This batch afforded our roasters the latitude to experiment with various parameters in order to craft a captivating coffee experience for you. Savour the opulent notes of sugared gooseberries, vibrant citric acidity, and a medium body with delicate undertones of graham crackers. The refined and harmonious interplay of flavours culminates in an intriguing walnut finish, leaving you with a delightful memory and an eager inclination to brew more. Happy espresso!
- Producers: Sreeraksha Pournesh
- Region: Baba Budan Giri
- Type: 100% Arabica
- Roast Profile: Espresso Roast
- Altitude: 1170 – 1600 MASL
- Process: Red Honey
- Varieties: Selection 795
- Flavor Notes: Bright green-apple like malic acidity and rich, creamy body. Notes of dried dates and raisins, hints of stone fruit and a tangy, grapy finish.
The first espresso roast in the Showcase series is finally here! And it also turns out to be the first honey. Dates & Raisins is an effort at creating a sweet and viscous espresso that boasts of enough balance to ensure high performance in milk-based beverages too. The cherries were tenderly handpicked at an optimal brix level of 23 in the sprawling grounds of Baarbara Estate at altitudes ranging from 1170 to 1600 meters above sea level. They underwent stringent sorting to guarantee that only the ripest, most exquisite fruits made the cut. To maintain the coffee’s purity, pristine stream water was used to wash the cherries, washing away any impurities. This meticulous cleansing process guaranteed a clean slate for the next stages of production.
Following this, the cherries began their transformative journey. Carefully placed in fermentation tanks for precisely 48 hours, they underwent partial pulping without water, setting the stage for further flavour development in the drying process. The cherries were rested on elevated beds with a considerable amount of mucilage left on to create potential for their distinctive sweetness and character. Over the course of 22 days, shaded drying ensured the cherries were gently dehydrated, preserving their nuanced flavours and aromas.
The result? A coffee of unparalleled quality that beckons to espresso enthusiasts. With its remarkable density and sweetness, “Dates & Raisins” is tailor-made for espresso aficionados seeking a refined and captivating experience. Displaying a captivating malic acidity reminiscent of crisp green apples, this coffee boasts a rich and creamy body that’s perfectly suited for a range of espresso experiments and all milk-based beverages.
Dive into the cup and uncover the delightful symphony of flavours. Notes of dried dates and raisins greet your palate, followed by subtle hints of stone fruit that add depth and intrigue. The journey culminates in a tangy, grapy finish that lingers, inviting you to savour each sip.
Whether you’re a seasoned espresso enthusiast or a curious newcomer to the world of specialty coffee, this lot promises an unforgettable and indulgent experience.
- Producers: Danish Ali
- Region: Baba Budan Giri
- Type: 100% Arabica
- Roast Profile: Filter Roast
- Altitude: 1275 MASL
- Process: 96 Hour Anaerobic Fermented Naturals
- Varieties: Chandragiri
- Flavor Notes: Medium body and mild grape-like acidity complemented by notes of ripe pink guavas and sweet raisins. Subtle hints of shiraz wine and almonds in the aftertaste.
Pink Guava & Shiraz is the result of our exciting association with young Danish Ali of Caffeine Nirvana who operates Zoya Estate in the Baba Budan Giri region. Meticulously handpicked ripe and juicy cherries from an altitude of 1275 meters above sea level were subjected to a strictly monitored anaerobic fermentation process in airtight bags. The fermentation was allowed for a period of 96 hours in an environment of high temperature and low humidity. The bags were strategically placed in shaded areas to ensure controlled fermentation. Following this, the coffee was spread on mats and sundried over a period of 12 days. The gradual drying process allows the coffee to develop maximum flavor potential which is later unlocked in the roasting stage.
Our filter profile highlights the exquisite features of this lot including a mild and pleasing grape-like acidity gracefully dancing on a medium-bodied, slurpy texture. This is followed by prominent notes of pink guava and sweet raisins evoking a tropical symphony on the palate. A delightful aftertaste of shiraz wine with subtle hints of almonds lingers on the taste buds to leave you with a satisfying finish.
We are proud to be associated with Caffeine Nirvana who are committed to producing coffees with more complexity each season. Young Danish has put his heart and soul into the production of this coffee and it has been a pleasure working by his side to bring this delightful lot into your cup.
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The new harvest of Attikan White Mist is here! Enjoy this timeless nutty and chocolatey profile that has been revamped in 2023 to enhance every flavor note that makes this coffee a customer favourite.
- Producers: Hamsini & Sriram Appadurai (Sangameshwar Coffee Estates)
- Region: Bilgirirangana Hills
- Type: 100% Arabica
- Roast Profile: Espresso Roast
- Altitude: 1650 MASL
- Process: Washed (Double Fermentation)
- Varieties: SL9
- Flavor Notes: Baker’s Chocolate, Roasted Nuts, Cedar
The first phrase that graced the lips of our Q-Grader when she analyzed this coffee was – “Bold and Beautiful.” By pushing this roast into medium dark territory, we get a lovely plethora of dark chocolate notes harmoniously dancing with nutty aromas and a rounded cedar finish. It is ideal for espresso brewing but is sure to be a favourite for Moka Pot enthusiasts and cold brew fanatics who experiment with cocktails and other brave concoctions. With excellent body and good solubility, espresso-brewing should be a breeze for professional and home-baristas alike. But hey, we’re not limiting this lot to 9-bar geeks alone. If you love surprises as much as we do, go ahead and try it in a Kalita or an Aeropress!
This coffee comes from Attikan Estate – a farm passionately nurtured over decades and proudly managed and pushed to new heights by current generation coffee producers Appadurai Sriram and his wife Hamsini. Attikan or the ‘White Hill’ is eternally soaked with mist giving the coffee a unique taste profile. The farm is situated at the highest altitude where coffee is cultivated in South India . Being flanked by a reserve forest, the wilderness helps Attikan maintain its pristine nature with no electricity or mobile connectivity.
- Producers: DM Purnesh, DM Shankar
- Region: Sakleshpur
- Type: 100% Arabica
- Roast Profile: Filter Roast
- Altitude: 950 – 1050 MASL
- Process: Whiskey Barrel Aged
- Varieties: Selection 9
- Flavor Notes: Dark Rum, Black Currant, Jujube
Unveil hidden dimensions of complexity in this very unique lot of coffee. We worked with Harley Estate to produce this lot which involved aging batches of selection 9 cherries in Amrut Whiskey Barrels for a period of 3 months. Following this, the cherries were removed and dried on raised beds to complete their development. Bittersweet notes of dark rum with undertones of black currant and the Jujube fruit lead into an anti-climactic smoky finish. This coffee is undoubtedly only for the brave-hearted!
We recommend trying this in V60 pourover, Chemex and Aeropress. It’s a perfect choice for cold brew lovers as it induces a lot of character into cold-brew drinks.
- Producer: Haileslassie Ambaye
- Region: Yirgacheffe
- Type: 100% Arabica
- Roast Profile: Filter Roast
- Altitude: 1500 – 2000 MASL
- Process: Washed
- Varieties: Heirloom
- Flavor Notes: Jasmine, Wild Berries, Citrus Blossom
A highly-nuanced cup that shouts “exotic” in every direction of its presence. The Yirgacheffe is world renowned for its sparkling citric acidity and blossoming floral flavors. A long-term favorite across the board – our roasters, quality analysts, friends and customers always keep coming back for another cup.
One of the great traits of this coffee is its ability to taste unexpectedly non-coffee like. Beginning with notes of jasmine and finishing clean and winey, the juicy acidity of this cup will leave you smiling with a deep sense of amazement and curiosity at the complexity of coffee.
- Producer: Aspinwall
- Region: Karnataka
- Type: 100% Arabica
- Roast Profile: Omni Roast
- Altitude: 1000 – 1500 MASL
- Process: Monsooned
- Varieties: Various
- Flavor Notes: Earthy, Mellow, Dark Chocolate
An overcast day, a reminiscent mood and a bottomless cup of India’s famed Monsoon Malabar. Our handpicked lots of Monsooned coffee are procured from Aspinwall – one of the best and largest producers of Monsoon Malabar in the modern world. Experiment with your brewing and look out for a unique bitter dark chocolate flavor in this cup that complements its earthy and mellow characteristics.
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- Producers: Ashok Patre
- Region: Chikmagalur
- Type: 100% Arabica
- Roast Profile: Espresso Roast
- Altitude: 1350 MASL
- Process: 96H Carbonic Naturals
- Varieties: Catuai
- Flavor Notes: Bright citric acidity with medium body complemented by notes of sugared gooseberries and undertones of graham crackers leading to a walnut finish.
The extensive realm of espresso, as diverse and evolved as it is, remains tethered by limitations. While a roaster can experiment wildly with acidity, it remains imperative to uphold an acceptable degree of equilibrium. No matter how fruity and floral the notes, it is still essential to ensure a sumptuous mouthfeel that leaves an enduring imprint on the palate. Furthermore, a robust foundation of sweetness is pivotal in constructing a shot’s reputation for superior quality.
The pioneering endeavours of Mr. Ashok Patre from Ratnagiri Estate combine with the learning minds of our roasting team to bring you “Sugary Gooseberries” – a magical espresso roast that delves deep into dimensions of funkiness without dismantling the fundamental elements of a quality shot. Catuai cherries, harvested with a stellar brix level of 26 at an elevation of 1350 metres above sea level, underwent a closely monitored 96-hour carbonic maceration process. The fermentation process was executed within state-of-the-art stainless steel tanks (the levels of sterilisation upheld at Ratnagiri Estate are unparalleled and with continuous research and development, they are exponentially improved from one season to the next). Subsequent to fermentation, the produce was slow-dried on elevated beds with continuous stirring over a 31-day period.
This batch afforded our roasters the latitude to experiment with various parameters in order to craft a captivating coffee experience for you. Savour the opulent notes of sugared gooseberries, vibrant citric acidity, and a medium body with delicate undertones of graham crackers. The refined and harmonious interplay of flavours culminates in an intriguing walnut finish, leaving you with a delightful memory and an eager inclination to brew more. Happy espresso!
- Producers: Sreeraksha Pournesh
- Region: Baba Budan Giri
- Type: 100% Arabica
- Roast Profile: Espresso Roast
- Altitude: 1170 – 1600 MASL
- Process: Red Honey
- Varieties: Selection 795
- Flavor Notes: Bright green-apple like malic acidity and rich, creamy body. Notes of dried dates and raisins, hints of stone fruit and a tangy, grapy finish.
The first espresso roast in the Showcase series is finally here! And it also turns out to be the first honey. Dates & Raisins is an effort at creating a sweet and viscous espresso that boasts of enough balance to ensure high performance in milk-based beverages too. The cherries were tenderly handpicked at an optimal brix level of 23 in the sprawling grounds of Baarbara Estate at altitudes ranging from 1170 to 1600 meters above sea level. They underwent stringent sorting to guarantee that only the ripest, most exquisite fruits made the cut. To maintain the coffee’s purity, pristine stream water was used to wash the cherries, washing away any impurities. This meticulous cleansing process guaranteed a clean slate for the next stages of production.
Following this, the cherries began their transformative journey. Carefully placed in fermentation tanks for precisely 48 hours, they underwent partial pulping without water, setting the stage for further flavour development in the drying process. The cherries were rested on elevated beds with a considerable amount of mucilage left on to create potential for their distinctive sweetness and character. Over the course of 22 days, shaded drying ensured the cherries were gently dehydrated, preserving their nuanced flavours and aromas.
The result? A coffee of unparalleled quality that beckons to espresso enthusiasts. With its remarkable density and sweetness, “Dates & Raisins” is tailor-made for espresso aficionados seeking a refined and captivating experience. Displaying a captivating malic acidity reminiscent of crisp green apples, this coffee boasts a rich and creamy body that’s perfectly suited for a range of espresso experiments and all milk-based beverages.
Dive into the cup and uncover the delightful symphony of flavours. Notes of dried dates and raisins greet your palate, followed by subtle hints of stone fruit that add depth and intrigue. The journey culminates in a tangy, grapy finish that lingers, inviting you to savour each sip.
Whether you’re a seasoned espresso enthusiast or a curious newcomer to the world of specialty coffee, this lot promises an unforgettable and indulgent experience.
- Producers: Danish Ali
- Region: Baba Budan Giri
- Type: 100% Arabica
- Roast Profile: Filter Roast
- Altitude: 1275 MASL
- Process: 96 Hour Anaerobic Fermented Naturals
- Varieties: Chandragiri
- Flavor Notes: Medium body and mild grape-like acidity complemented by notes of ripe pink guavas and sweet raisins. Subtle hints of shiraz wine and almonds in the aftertaste.
Pink Guava & Shiraz is the result of our exciting association with young Danish Ali of Caffeine Nirvana who operates Zoya Estate in the Baba Budan Giri region. Meticulously handpicked ripe and juicy cherries from an altitude of 1275 meters above sea level were subjected to a strictly monitored anaerobic fermentation process in airtight bags. The fermentation was allowed for a period of 96 hours in an environment of high temperature and low humidity. The bags were strategically placed in shaded areas to ensure controlled fermentation. Following this, the coffee was spread on mats and sundried over a period of 12 days. The gradual drying process allows the coffee to develop maximum flavor potential which is later unlocked in the roasting stage.
Our filter profile highlights the exquisite features of this lot including a mild and pleasing grape-like acidity gracefully dancing on a medium-bodied, slurpy texture. This is followed by prominent notes of pink guava and sweet raisins evoking a tropical symphony on the palate. A delightful aftertaste of shiraz wine with subtle hints of almonds lingers on the taste buds to leave you with a satisfying finish.
We are proud to be associated with Caffeine Nirvana who are committed to producing coffees with more complexity each season. Young Danish has put his heart and soul into the production of this coffee and it has been a pleasure working by his side to bring this delightful lot into your cup.
- Producers: Pranoy Thipaiah, Ajoy Thipaiah
- Region: Chikmagalur
- Type: 100% Fine Robusta
- Roast Profile: Filter Roast
- Altitude: 1160 MASL
- Process: Snakehead Naturals
- Varieties: CxR Robusta
- Flavor Notes: Clove, Vanilla, Pastry
Looking through the windows of De Longpre apartment near LA’s Thai Town, Charles Bukowski lived most of his years in the sixties and the seventies alchemizing the rugged, coarse and ugly aspects of Los Angeles into his transformative and beautiful verses. A very talented poet who converted some of life’s strangest, darkest and disturbing moments into vividly moving imagery, he is to be appreciated for his tremendous ability to enable anyone to find delight even in life’s roughest experiences. Robusta coffee – Arabica’s sister in the shadows is considered inferior, rougher and undesirable. But Pranoy Thipaiah of Kerehaklu Estate is writing a refreshing new chapter in the grand tale of Fine Robusta coffee and we are proud exponents of it. We present to you this unique lot of Snakehead Naturals Robusta dedicated to Charles Bukowski.
If the great modern poets could be compared to coffees, all of them would be specialty Arabicas, but good old Charles would stand out as a Fine Robusta. Perceived as too rugged, too bold and sometimes too mad, all it took was a single reading of a few of his raw verses to experience the phenomenal depth of the man. We invite you to experience our Fine Robusta masterpiece – conceptualized and brought to fruition by the passion, creativity and hard work of Pranoy Thipaiah – that will change your opinion of Robustas henceforth and widen your horizons of coffee understanding. Our light to medium filter roast reveals gentle spice notes of clove that diplomatically make way for hints of vanilla and a sweet pastry finish. Expect a full-bodied cup, silky texture throughout and a pleasant bitterness that lingers for just the right amount of time. Bukowski was judged, misunderstood, rejected and even hated. He didn’t seem to care and went about his poetry and craziness in absolute style. It didn’t take much time for his rebutters to turn into exalters. Kerehaklu’s daring Robusta lot holds its very own form of magic. Here’s your chance to experience it.
Process:
Block name: Doddagandi Upper Block
Block details: Avocado, fig and jackfurit in canopy and understory
Soil: clay like but well drained soil
Biodiversity: bison and boar seen in this block
Brix at harvest: 25
Fermentation: Sequential underwater for 72 hours in ambient conditions of shade, aeration and regular mixing.
Drying: 20 days in polyhouse
Raking on raised beds: By hand every 30 mins
Ageing: In jute, off the ground