Kangra, Himachal Pradesh | Mulberry Mosto Ferment | Medium Roast

Kangra Mulberry Mosto

Brown Spice. Fennel. Malt.

Warm, rounded and comforting with gentle sweetness and a malty finish.

Some coffees tell their story through what happens after the cherry is picked. From Kangra, Himachal Pradesh, this exclusive microlot is shaped by mulberry mosto fermentation — a process where coffee is submerged for 96 hours in mulberry mosto to build a deeper, more distinctive flavour profile.

The medium roast keeps the cup warm, balanced and comforting, allowing the spice, aromatic sweetness and malt-like body to come through with clarity.

In the cup, brown spice and fennel meet mellow maltiness, finishing with just enough sweetness to transport you to the hills.

Cup Character

Brown spice, fennel and malt.

Brown spice brings warmth, fennel adds an aromatic lift, while malt gives the cup a rounded finish with lingering sweet notes.

Recommended Brew

AeroPress

For more sweetness — a rounder cup with malt-like sweetness, aromatic fennel lift and warm spice comfort.

1. 0:00 Add 220g of water and stir gently.
2. 0:30 Attach the cap and let it steep.
3. 2:00 Flip and press slowly for 30 seconds.
4. Time Target: 2m 30s.

Stovetop Recipe

Moka Pot

For a comforting brew — a soothing cup of brown spice and fennel, balanced by mellow maltiness.

1. Coffee Use 15g of coffee.
2. Water Add 150g of water.
3. Time Target: 3m 30s – 4m 00s.