Elevation: 1100 MASL

Variety: S795

Processing: Red Honey

Fermentation: 72 hours Anaerobic fermentation

Roast: Light

Producers: Sharan Gowda

Tasting notes: Amla, Kinnow & Jaggery

As many of you might know, Sharan was one of the first farmers we ever bought coffee from, in fact he was the first planter we ever met in real life! Back then Salawara Estate was just starting their speciality coffee journey, but in the last five years, they have undoubtedly emerged as one of the most outstanding coffee producers in the country. Their steadfast focus on agriculture and improving their infrastructure rather than content creation has yielded incredible results, and we're the ones reaping the benefits!

This year we purchased four lots from them, but this Anaerobic Red Honey was by far our favourite when we cupped it, and with the final roast profile, it's one of the juiciest coffees we have tasted in a while! This S795 grown at 1100 MASL was the last batch of coffee that was processed last year, and the slow maturation, with a higher mucilage content made this the perfect bunch for an Anerobic Red Honey Process. The Cherries were pulped lightly, leaving a lot of the mucilage and were then fermented Anaerobically for 72 hours before they were slow dried for 22 days. The cherries and the process produced a very fruit forward cup, high in sweetness and acidity.

To accentuate this, we roasted this super light, and the result is a super juicy coffee with notes of Blackberries, Orange Zest and a lingering sugarcane sweetness.