Honey Double Fermentation

This beautiful microlot coffee from Baarbara Estate undergoes a distinctive double fermentation process, combining the benefits of natural and honey processing methods. Initially, the coffee cherries are fermented whole without depulping, allowing the fruit to impart rich, fruity flavors and aromas. After this natural fermentation stage, the pulp is removed, and the coffee undergoes a secondary fermentation with a layer of mucilage intact, characteristic of the honey process. This innovative approach enhances the coffee's complexity, sweetness, and body, resulting in a truly unique flavor profile that showcases the best of both processing worlds.

Information:

Estate: Baarbara Estate

Region: Chikmagalur, Karnataka

Producer: Sreeraksha Purnesh

Varietal: SL795 (Cross of S288 and the Kent variety, developed by the Central Coffee Research Institute, India)

Process: Honey double fermentation

Elevation: 3850-5350 feet above sea level

Tasting Notes: Baarbara Double Fermented- Red Grape, Cranberry, Melon, Fruit & Nut Choc, Tea like finish

Harvest: November to February

Best Brewed with: Espresso, Aeropress, French Press, Mokapot, V60

Brew Recipe: Espresso: Dose- 21 grams, Yield- 40 grams, Time- 28-31 seconds
V60: Dose- 18 grams, Brew Water Weight- 240 grams, Time- 02:25-02:35