India · Chikmagalur, Karnataka · Lot VIS-26-111M-N-01
111 Hours Type I Must
Dark Grapes, Blackcurrant, Cranberry
Cup Profile
Palate
Acidity
Medium-plus, dark-fruit
Body
Medium-plus, syrupy
Finish
Medium-long, dark raisin and toffee
Best For
Cupping Notes
The coffee presents medium to medium-plus flavor intensity, showcasing a rich profile of dark grapes, dark raisin, blackcurrant, and cranberry compote, giving the cup a layered and expressive fruit-sweetness balance. Acidity is rounded, smooth, and integrated, complementing the darker fruit tones with a subtle lavender florals note.
Provenance
The Science
Process Notes
Natural
Key Volatiles
Ethyl Butyrate · Isoamyl Acetate · Diacetyl · 2,3-Pentanedione · Beta-Damascenone
The Process
Step 1
Cherry Intake
Cherry is hand-selected at peak ripeness for the Must lot, destined for an extended 111-hour fermentation.
Material
Whole cherry
Selection
Hand sort, brix-tested
Step 2
Extended Fermentation
Cherries ferment whole in a sealed tank for a deliberately extended 111 hours, developing the dense, wine-like character this lot is named for.
Environment
Sealed tank
Duration
111 hours
Tank Temp
18-22°C
pH Endpoint
4.3
Yeast
Native, estate-isolated
Step 3
Patio Drying
A slow patio dry follows fermentation, with frequent turning to lock in the fermentation character developed in-tank.
Duration
20 days
Target Moisture
11.4%
Pricing & Availability
0 kg available
Min. order 20 kg
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