Exelsa Yeast - SICC
The coffee process begins with hand picking ripe cherries, sometimes using ladders, followed by washing to remove low density beans and debris. The cherries then undergo 84 hours of carbonic maceration fermentation with Saccharomyces cerevisiae yeast to enhance flavor. After fermentation, the coffee is dried in a polyhouse and moved to raised beds for even drying. Once the moisture content reaches 11–12%, the beans are carefully bagged for storage
Coorg, Karnataka
Coorg, Karnataka
The Mooleh Manay estate is situated near the scenic backwaters of the Harangi Reservoir in Coorg, Karnataka. It employs a data-oriented strategy for farming and coffee processing, as it believes that data plays a crucial role in enhancing agricultural practices and achieving top-quality coffee production. The estate grows various coffee types, such as Arabica, Robusta, and Excelsa, and utilizes careful processing techniques to highlight the finest flavors. The estate is dedicated to ongoing improvement and innovation and engages in research focused on indigenous Indian Coffea species and soil health.
Notes
Jackfruit, Green Apple, SugarCane
Acidity | Sweetness | Bitterness
- 2/5
- 3/5
- ⅕
Type of Coffee Beans
Arabica
Best for
Aeropress | V60 | French Press | Drip Machine
Roast Level
Light
Process
Yeast Anaerobic Naturals