India · Chikmagalur, Karnataka · Lot VIS-26-AF-W-01
Aerobic Fermentation Washed
Clementine, Citrus Zest
Cup Profile
Palate
Acidity
Crisp, well-defined
Body
Medium
Finish
Subtle, citrus-tinged
Best For
Cupping Notes
The coffee presents crisp, well-defined acidity accompanied by a delicately citrus-toned profile. Its medium body supports a flavour spectrum driven by clementine brightness and zesty high-notes, creating a clean and lively cup character.
Provenance
The Science
Process Notes
Washed
Key Volatiles
Linalool · Geraniol · Guaiacol · Vanillin · 2-Furfurylthiol
The Process
Step 1
Cherry Reception & Sorting
Hand-picked ripe cherries sorted on arrival. Floaters culled in a water tank; unripes and damaged fruit removed by hand.
Method
Wet flotation
Rejection rate
8–12%
Timing
Same day
Step 2
Pulping
Cherries depulped within 6 hours of harvest to prevent premature fermentation. Mucilage largely removed, 0–5% retention typical for Indian wet mills.
Machine
Disc pulper
Mucilage retention
0–5%
Water use
Recirculated
Step 3
Tank Fermentation
Parchment submerged in tanks with ambient water. Natural microflora drive lactic and acetic fermentation. Duration monitored by pH and the squeaky-clean feel on the bean.
Duration
24–48h
Tank temp
18–22°C
pH endpoint
4.1–4.4
Type
Wet, open-air
Step 4
Washing
Multiple washes until mucilage is fully dissolved and wash water runs clear. Graded by density in the final wash channel.
Wash cycles
3–4
Final water temp
Ambient
Grading
Channel float sort
Step 5
Sun Drying
Spread on raised beds or concrete patios at 2–3 cm depth. Raked every 2–3 hours to prevent mould. Shade-covered during peak sun hours.
Duration
10–14 days
Target moisture
10.5–11.5%
Surface
Raised beds / patio
Depth
2–3 cm
Pricing & Availability
80 kg available
Min. order 20 kg
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