The Baza

120540

A washed and fermented Robusta that pairs smashingly with chocolate.

Best Brewed with:

Indian Filter Coffee

Clear
Know the grower

This coffee comes from Pallakere Estate, Guyya, Kodagu where we have been working on restoring shade cover since 2013. The conservation block on the estate has and average of 93.33 trees per acre In this time, natural vegetation has increased from 52-78% bringing back heaps of birds and other creatures, even a troupe of small-clawed otters. No chemical pesticides have been used but there is use of 1.6 kilos of NPK fertiliser per coffee plant.

Origin
Kodagu
Elevation
900 m
Forest Type
Moist Deciduous
Process
Washed and fermented Robusta
Tasting Notes

KM: Smells nice and light. Like a flute. But not in the French Press which makes it sour and powdery. I like it more with milk.

RM: This is a sturdy, strong and smokey coffee, especially in an Aeropress.

IG: Like smoked salt or avocado or something, milk is better.

KN: Its definitely smokey but I wouldn’t drink it black. I like it as a deep, intense filter coffee with milk and sugar.

AUB: Cold brew works too surprisingly.

The inspiration
The Black Baza is a small bird of prey found in the forests of South and Southeast Asia. Bazas are most commonly seen in dense forests perched high in the tree canopy. Sightings of Bazas in coffee farms would indicate our farms are forest-like … and that’s the dream!
Tasting Notes

KM: Smells nice and light. Like a flute. But not in the French Press which makes it sour and powdery. I like it more with milk.

RM: This is a sturdy, strong and smokey coffee, especially in an Aeropress.

IG: Like smoked salt or avocado or something, milk is better.

KN: Its definitely smokey but I wouldn’t drink it black. I like it as a deep, intense filter coffee with milk and sugar.

AUB: Cold brew works too surprisingly.

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