RASA – Extended Carbonic Maceration
This coffee has undergone a 96-hour extended carbonic maceration. Processed naturally, made from the Hemavathi varietal, grown at 4500 feet in the SIVERMARA Patte block. The cherries had a Brix of 25.9 at harvest and were placed in Bio fermenters after floater removal. They were inoculated with various lab-grown cultures, purged with carbon dioxide, and fermented for 96 hours. After fermentation, the beans were dried slowly on raised beds for 31 days, with constant stirring.
Ratnagiri Estate
RASA – Extended Carbonic Maceration
This coffee has undergone a 96-hour extended carbonic maceration. Processed naturally, made from the Hemavathi varietal, grown at 4500 feet in the SIVERMARA Patte block. The cherries had a Brix of 25.9 at harvest and were placed in Bio fermenters after floater removal. They were inoculated with various lab-grown cultures, purged with carbon dioxide, and fermented for 96 hours. After fermentation, the beans were dried slowly on raised beds for 31 days, with constant stirring.
Cuppers Notes
Green Grapes, Sweet lime and Red Raisins
Acidity | Sweetness | Bitterness
- 2/5
- 3/5
- 1/5
Type of Coffee Beans
Arabica
Best for
Aeropress | V60 | French Press | Drip Machine
Roast Level
Light
Process
96-hour Extended Carbonic Maceration Naturals