Curveball! Kapi Kottai's speciality grade excelsa offering (and possibly the first in India) is back! This year, things have been taken up a notch in refinement of the processing.
The cherries have been picked ripe and soaked in barrels filled with water. Then it's a dry ferment post pulping with all the mucilage intact. Finally, the coffee is dried on raised African beds for even drying.
All this care results in a cup that's fruity and wine like just as last year's was but with added refinement and sweetness.
Just like last year, this is a coffee to be savoured at leisure, the colder it gets the more pleasantly citrusy it becomes.
It can work with milk but please try it black to really experience the creative effort that the good folks of South India coffee company have put into this bean.
About the Roaster:
Chennai's very own, Akshay Vaidyanathan the co-founder of Kapi Kottai, started his roasting journey on a modified OTG (how cool is that), and was roasting some pretty phenomenal coffee on that before moving to a "Proper" Coffee roasting machine. A classical musician by primary profession, Akshay is one of India's most brilliant coffee minds with a very keen interest in sustainable coffee practices. He has always been incredibly supportive and super helpful to us for numerous enquiries that we have had over the last year or so, and we are honoured to have him as the first ever "Guest Roaster" on our platform!