In May 2017, we roasted for the first time a creamy Arabica cherry from Agasteshwara Temple Estate in Kodagu. AGT, as we fondly know her is flanked by the Cauvery River on one side and a sacred grove on the other. One summer we placed give nifty camera traps that captured all sorts of creatures of the night. Brown palm civets, mouse deer, heffalahumps (pardon the Winnie the Pooh moment) and loads of magnificent rodents. AGT also has one of the most diverse set of native tree species, including the Kaadger Mara, a Western Ghats endemic.
This is an Arabica Cherry, Medium-Dark roast which we most enjoy as espresso or brewed in the moka pot with a dash of milk. The processing allows you to take in the fruity notes. Indulge - it's that sort of rich, lingering bean.
Large trees, to 24 m high; bark 3-4 mm thick, smooth, grey; exudation black on dryness. Leaves simple, alternate, estipulate; petiole 10-25 mm, villous, stout; lamina 25-38 x 14-17 cm, lateral nerves 20-30 pairs, parallel, prominent, midrib on upper surface ciliate. Flowers small, polygamous; calyx small, cupular, rusty tomentose; petals 5, oblong, cohering at the base, villous inside; disc lining the calyx tube, with tuft of hairs at the centre; stamens 5, inserted outside the disc; filaments subulate; anthers oblong-cordiform, versatile; ovary inferior; styles usually 3, divergent; stigmas capitate. Fruit a drupe, hypocarp enclosing about 2/3 or ¾ of drupe, obliquely ovoid; seeds parietal.
1. Bean | 100% Arabica (Chandragiri Varietal)
2. Process | Natural, sun-dried (also known as an Arabica Cherry)
3. Roast profile | Medium to Dark
4. Tasting Notes | Raisins with good body
5. Best brewed as | We recommend that you be experimental. Get this as a whole bean and grind as you go across every type of brewing equipment you have at home!
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