Kolli Berry Estate

Pranathi from Koliberri Coffee runs an all-women farm called Kolibyle Estate in Mudigere village, Chikmagalur, where she grows and processes some truly incredible coffees. The farm has been in Pranathi’s family for seventy years, and over the last few years she has focused on producing exceptional naturally processed coffees using minimal intervention.

At Koliberri, the focus has been on transforming agricultural practices and improving soil quality using organic and sustainable methods. This has led to healthier coffee plants and some seriously yummy coffees for us

At BCR, we tend to enjoy naturally processed coffees without a lot of additional intervention—which, unfortunately for us, has become pretty hard to come by. Thankfully, we inevitably find a few coffees every year that pass our bar of being clean and sweet, sans the funk.

This anaerobic natural, for us, is one of the best expressions of a simple, clean, sweet natural. Ripe cherries were picked and meticulously sorted, then fermented anaerobically for 96 hours before being dried on raised beds for 28 days.
This was the first coffee we sampled and the first coffee we purchased from the previous harvest—and it’s the coffee we’ve gone back to again and again in the roastery.

A light roast with notes of raspberry, white chocolate, and fresh stone fruits, this coffee is super bright with a very clean, sharp acidity. It’s beautifully balanced by sweet stone fruits and a soft milk chocolate finish that creates a lovely, silky mouthfeel.

Give around 10 days before you start brewing this one!