RASA – Cultured LAB Washed
This is a LAB PROCESS washed coffee from the Catuai varietal, grown at 4425 feet in the KERE Patte block. The coffee cherries, with a Brix of 24.4 at harvest, underwent a 52-hour fermentation in Bio fermenters with added lab culture microbes. After de-pulping and washing, the coffee was slowly dried on raised beds for 23 days with constant stirring.
Ratnagiri Estate
RASA – Cultured LAB Washed
This is a LAB PROCESS washed coffee from the Catuai varietal, grown at 4425 feet in the KERE Patte block. The coffee cherries, with a Brix of 24.4 at harvest, underwent a 52-hour fermentation in Bio fermenters with added lab culture microbes. After de-pulping and washing, the coffee was slowly dried on raised beds for 23 days with constant stirring.
Cuppers Notes
Muscovado, White Peach and Dried Apricot
Acidity | Sweetness | Bitterness
- 3/5
- 2/5
- 1/5
Type of Coffee Beans
Arabica
Best for
Aeropress | V60 | Moka Pot | French Press | Drip Machine
Roast Level
Light Plus
Process
52-hour Cultured LAB Washed