Elevation: 1250 MASL

Variety: Catimor

Processing: Naturals

Fermentation: 24 hours Yeast (Saccharomyces) fermentation

Roast: Light

Producers: Mrs Hamsini Appaduari & Mr S Appadurai

Tasting notes: Raspberry, Caramel& Citrus Fruits

In the heart of Chamarajanagar district, where nature reigns supreme and history is woven into the land, lies the Biccode Estate, a coffee paradise established in 1906, this was taken over by Mr. KS Vaidyanathan in 1938 who is the grandfather of the current owners. At an altitude of 1250 MASL, the Biccode estate stretches across 350 acres, where arabica and robusta coffee plants thrive under the natural canopy of trees, alongside vibrant fruit crops like oranges, avocados, and jackfruits.

The journey of this Catimor begins with the meticulous care of the farm. Ripe arabica cherries are hand-picked, sorted, and then fermented using Saccharomyces, a special strain of yeast that is generally used in baking and making beer. The coffee is fermented for 24 hours in a carefully monitored setting and it is then placed on raised beds to naturally ferment, slowly, the cherries dry under the sun for 16 days, turned by hand to ensure even drying.

The result is a coffee that tells its own story with every sip - a complex yet balanced cup with notes of raspberry, caramel, and citrus fruit. We really enjoy how clean this naturals is despite the yeast fermentation, which seems to have a lovely complexity to this already incredible coffee.