Nāṭakurinji

480

Partly fruity , partly citrus acidity that lingers in the palate for a while

Tasting Notes: Citrus, Stone Fruit
Process: Anaerobic Fermentation
Roast level:
250 gms
250 gms

Roaster Thoughts

Grown at the the maatupatti mattam field, this coffee has been fermented anaerobically for 24 hours and shade dried within the cherry for 14 days. The end result is a very lively cup.

Additional information

Roasters

Roast Level

Arabica/Robusta

Type

Process

Region

Coffee Cup

Best Brewed In

,

Kapi Kottai

About the roaster

Kapi Kotai attempts to highlight how good Indian coffee can be, when done with care both at the farm and at the roasteries.They aim to foster a community around this idea and make specialty coffee more accessible in off-beat areas like Chennai.
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