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  7. Plum Cake & Asian Pear – Kudiraipanjan 96H Sugarcane Maceration

Plum Cake & Asian Pear – Kudiraipanjan 96H Sugarcane Maceration

Sweet & Juicy
Flavour Notes
Asian Pear, Maple Syrup, Mosambi, Plum Cake
Omni Roast
India
Mild boozy aromas of plum cake with notes of asian pear, maple syrup, hints of vanilla, and a mosambi finish. Balanced acidity with syrupy mouthfeel and a rich, lingering sweetness.

from 655.00

Grind Size Chart

Choose the perfect grind size for your coffee

Whole Beans

  • long shelf-life
  • Controlled Brewing

Very Fine

  • turkish

Fine

  • Espresso

Medium fine

  • Aeropress
  • MOKAPOT
  • South indian filter

Medium

  • V60 pourover
  • electric drip filter
  • Inverted Aeropress

Medium coarse

  • CHemex

coarse

  • French Press
  • Cold Brew
  • CHanni

Introducing our Sugarcane Macerated Naturals from Kudiraipanjan Estate, now in the fourth year of collaboration with the PKC Family! We’ve crafted a perfect omni roast profile, making this coffee ideal for a range of brewing methods—from espresso and cold brew to pourovers and percolators. It also pairs wonderfully with a splash of milk, enhancing its natural sweetness.

The cup profile of this coffee presents intriguing complexity, starting with mild boozy aromas reminiscent of plum cake. As the tasting notes unfold, the palate is delighted by the refreshing essence of Asian pear and the rich sweetness of maple syrup, complemented by subtle hints of vanilla. The experience culminates in a zesty mosambi finish, adding a delightful citrus twist. With balanced acidity, the coffee offers a syrupy mouthfeel that enhances its richness. The combination of these elements creates a distinctly harmonious flavor profile, characterized by a rich, lingering sweetness that invites you to savor every sip.

In the sugarcane maceration process, coffee fruits were macerated with sweet sugarcane syrup in a ratio of 1:10. After maceration, the coffee fruits were transferred to a specialized fermentation tank. During fermentation, the mixture was subjected to anaerobic conditions for a prolonged period of 96 hours. The temperature in the fermentation tank was carefully maintained at less than 21 degrees Celsius, while the pH was monitored throughout the process. Once the desired pH was reached, the coffee was moved to raised beds for drying.

During the drying phase, the coffee was raked to ensure even drying and was slow-dried over a period of 18 to 28 days until it achieved a moisture content of 10% to 12%. After drying, each batch of coffee was rested for a minimum of 15 days. Finally, the coffee underwent careful hulling and was graded meticulously to ensure a product free from defects.

Producer
PKC Family
Region
Servarayan Hills
Altitude
1220 - 1400 MASL
Type
100% Arabica
Process
Sugarcane Maceration
Varieties
SL 9, Catimor

Flavor
Characteristics

Acidity

Mouthfeel

Sweetness

Bitterness

About the farm

PKC Kudiraipanjan Estate, established in 1878 by British entrepreneurs James Fedarick Mac Fairlan and later sold to Alexander Cherry, boasts a rich history in coffee cultivation. In 1975, the estate was acquired by the PKC family, descended from Palani Kandasamy Chettiyar, who initially arrived in the Shevaroy Hills of Tamil Nadu in 1923. With a commitment to excellence that spans three generations, the PKC family continues to uphold the legacy of quality coffee production.

Perched at altitudes between 4,000 and 4,600 feet, the estate benefits from an annual rainfall of 65 to 80 inches, enriching the soil with essential micro and macro nutrients, along with vibrant microbial activity crucial for cultivating exceptional coffee fruits. The estate primarily grows Arabica varieties, including Selection 9, Catimore, Selection 13, and Yellow Bourbon. In addition to coffee, Kudiraipanjan Estate is intercropped with a variety of crops, such as pepper, oranges, jackfruit, avocado, mango, bananas, and areca nut, contributing to a sustainable farming ecosystem. The estate’s lush, fertile landscape not only produces some of the finest coffees in the world but also stands as a testament to the enduring heritage and dedication of the PKC family.

  • Direct Trade
  • Quality Focused

Best Had

Black

With Milk

Best Brewed With

50g
Coffee Dose

300ML
of water

1:6 ratio of
Coffee to water.

25°C (room)
Temperature

18 Hours
Brew time

20g
Coffee Dose

320ML
of water

1:16 ratio of
Coffee to Water.

93°C
Temperature

4:30 min
Brew Time

20g
Coffee Dose

200ML
of water

1:10 ratio of
Coffee to water.

96°C
Temperature

5:00 min
Brew time

19g
Coffee Dose

40ML
of water

1:2.1 ratio of
Coffee to water.

94°C
Temperature

26 – 29 seconds
Brew time

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