India · Sakleshpur · Lot HEG-26-CW-W-01
Heggadde Washed Sundried Arabica (A)
Rich cocoa, caramelized nuts, and raisin sweetness
Cup Profile
Palate
Acidity
Citric
Body
Low-to-medium, with a juicy mouthfeel
Finish
Short and clean, with caramelised nut and cereal
Best For
Cupping Notes
Cocoa, roasted nuts, citrus and raisin on the aroma. In the cup: jaggery, chocolate, caramelised roasted nuts, citrus, a hint of berry and a mild cereal note. Citrus acidity, a low-to-medium body with a juicy mouthfeel, and a short, clean caramelised-nut finish. An honest, comforting, everyday cup.
Provenance
The Science
Process Notes
Washed
Key Volatiles
Linalool · Vanillin · Guaiacol · Furfural · Eugenol
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
Plantation Drying
Pulped parchment spread directly on the plantation and left to sun dry. No fermentation or washing stage; the mucilage dries onto the bean naturally, then is removed at hulling.
Duration
10–14 days
Surface
Plantation floor / patio
Depth
2–3 cm
Raked regularly to prevent mould
Pricing & Availability
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