ANAEROBIC NATURALS- AMMIKULAVI

FROM THE COOL, ELEVATED LANDSCAPE OF THE PULNEY HILLS IN TAMIL NADU COMES A COFFEE SHAPED BY CAREFUL HANDWORK, CONTROLLED FERMENTATION, AND TIME. THIS IS OUR FIRST COLLABORATION WITH THE AMMIKULAVI ESTATE, LOCATED NEAR KODAIKANAL AT AROUND 1400 MASL, WHERE SLOW CHERRY DEVELOPMENT AND COOL CLIMATES ALLOW FLAVOUR TO FORM WITH DEPTH AND STRUCTURE.

THIS MICROL0T IS PRODUCED USING A 72-HOUR ANAEROBIC FERMENTATION, WHERE RIPE, HAND-PICKED CHERRIES ARE SEALED IN AIRTIGHT BARRELS TO DEVELOP SWEETNESS AND COMPLEXITY IN A CONTROLLED, OXYGEN-FREE ENVIRONMENT. FOLLOWING FERMENTATION, THE COFFEE IS WASHED, BRIEFLY SUN-DRIED, AND THEN SHADE-DRIED SLOWLY ON RAISED BEDS. A FINAL RESTING PERIOD ALLOWS THE FLAVOURS TO STABILISE AND INTEGRATE FULLY.

IN THE CUP, THIS COFFEE IS LAYERED AND EXPRESSIVE, WITH NOTES OF PLUM CAKE, LEMON VERBENA, WARM SPICE, STRAWBERRY, AND CACAO NIBS. ROASTED MEDIUM-LIGHT, IT MAINTAINS CLARITY AND SWEETNESS WHILE OFFERING A ROUNDED BODY AND STRUCTURED FINISH.

THIS IS A COFFEE THAT REFLECTS ITS PROCESS AND PLACE HONESTLY — PATIENT, BALANCED, AND QUIETLY COMPLEX.

Information:

Estate: THE AMMIKULAVI ESTATE

Region: PULNEY HILLS, TAMIL NADU

Elevation: 1400 MASL

Varietal: CATURRA, S795, S9

Lot: MICROLOT

Process: 72-HOUR ANAEROBIC NATURALS

Roast Level: MEDIUM-LIGHT

Tasting Notes: PLUM CAKE, LEMON VERBENA, SPICE, STRAWBERRY, CACAO NIBS

Best Brewed with: POUR-OVER, AEROPRESS, OR MODERN ESPRESSO

Roaster’s Select Recipes:

Pour Over: 18G COFFEE, 270ML WATER, MEDIUM GRIND, BREW TIME: 2:30–2:45

Aeropress: 17G COFFEE, 220ML WATER, INVERTED METHOD, BREW TIME: 2 MIN STEEP + 30 SEC PRESS