MICROLOT | Amruthavarshini Robusta
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**Limited release, pre-orders only - Coffee will be roasted on Mar 27th**
* Any other products ordered with this coffee will be shipped at the same time*
Tasting Notes:
Experience the unique flavor profile of this natural process specialty Robusta that is bold and nutty while also being fruity and smooth. With every sip, you'll discover delightful notes of black cherry, dried fig, roasted almonds with the gentle brightness of orange zest on the finish. This medium roast is expertly crafted to deliver a full-bodied, juicy, and smooth cup, ensuring a satisfying coffee experience every time.
Recommended Brew Methods:
Pourover, Aeropress, Mokapot, Espresso
Please note: Robusta coffee has twice the amount of caffeine as the Arabica coffee species (the rest of our coffee offerings). We recommend this 100% Robusta coffee as a great pick for a strong, pick-me-up morning brew. You can also choose to blend this with any of our other coffees for a more balanced cup with a stronger caffeine kick.
Coffee Origins:
Situated in Aldur Hobli district of Chikmagalur, Karnataka, is Amruthavarshini, a coffee farm that has been women-owned and operated for the last 20 years. ‘Varshini’ means ‘showers’ in Sanskrit and is the name for the Rain Goddess in India. The name of the farm, ‘Amruthavarshini’ means ‘Rain of immortal nectar’ and honors the vital, skillful and nurturing role that women and water play in the coffee journey from bean to cup.
Poornima Jairaj is a first generation coffee farmer fostering a sustainable ecosystem and cultivating superior quality coffee from a farm dedicated to innovation and inclusivity. Under the guidance of Ms. Sunalini Menon, a renowned coffee expert, the extra care and attention given to the coffee growing and harvesting process shines through with consistent quality and unique flavor profiles of their coffee. Read more on the Amruthavarshini farm story here.
Processing Method:
Yeast fermented anaerobic natural - Ripe red cherries are hand picked, sorted, and cleaned, block-wise and varietal wise. The cherries (with skin, full fruit) are then placed in airtight containers (without oxygen) with specific varietal-based yeast added to it, and left to ferment for 48 hours. Cherries are then transported to raised drying beds, stirred every 3-4 hours to prevent moisture build up and shade dried for 20-25 days. After this period of time, the cherries are then processed into green beans ready for roasting. This meticulous processing method results in beans that have a complex flavor profile, plush and juicy mouthfeel, and smooth finish.
Producer: Poornima Jairaj
Region: Aldur Hobli district, Chikmagalur, Karnataka
Altitude: 4,000 feet / 1,200 meters
Variety: Perdinia
Process: Natural, anaerobic fermentation with yeast, shade dried
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