Speciality coffee
Every lot, uniquely crafted
Arabica
Naturals, honeys and washed lots from the Vismaya estate in Chikmagalur.
- Washed
- Strawberry — Method / Detail Washed
- Conventional — Method / Detail Washed
- Aerobic — Method / Detail With oxygen (O₂)
- Kenyan — Method / Detail Kenyan washing method
- Hemavathy — Method / Detail Plant varietal
- Naturals
- Sangre de Gaur — Fermentation / Method Natural Notes Specialty lot name — means “blood of gaur”
- Type 1 — Fermentation / Method Commercial yeast
- Type 2 — Fermentation / Method Commercial yeast
- Type 3.6 — Fermentation / Method Native culture
- Type 18 — Fermentation / Method Native culture
- Type 3.6 + 18 — Fermentation / Method Native culture
- Anaerobic — Fermentation / Method Without oxygen (O₂)
- 111 HR Type 1 — Fermentation / Method Commercial yeast; long duration
- Conventional — Fermentation / Method Conventional natural process
- Honey Sun-Dried (HSD)
- Black Honey — Pulped with nearly all of the sticky fruit layer left on, then dried slowly under shade. Deep, syrupy and sweet.
- Sangre de Gaur — Honey style Black Honey
- Conventional — Honey style Black Honey
- Red Honey — Pulped with nearly all of the sticky fruit layer left on, then dried slowly under shade. Deep, syrupy and sweet.
- Type 1 — Honey style Red Honey
- Type 1 + 2 — Honey style Red Honey
- Type 3.6 + 18 — Honey style Red Honey
- Black Honey — Pulped with nearly all of the sticky fruit layer left on, then dried slowly under shade. Deep, syrupy and sweet.
Robusta
Bold, clean, enzyme-led lots from the same estate.
- Washed
- Conventional — Process / Method Washed Cup profile Smooth | Structured | Dark chocolate | Toasted nuts | Gentle caramel sweetness
- Enzyme — Process / Method Washed; enzyme-assisted
- Lab-fermented enzyme — Process / Method Washed; lab-fermented enzyme
- Naturals
- Conventional / Natural — Process Naturals Cup profile Bold | Full-bodied | Rich cocoa | Roasted nuts | Dried-fruit sweetness