RASA – N₂ ANAEROBIC MACERATION
This is a 60-hour anaerobic fermented coffee from the Catuai varietal, grown at 4450 feet in the KERE Patte block. The cherries had a Brix of 23.9 at harvest and were fermented in a nitrogen-rich environment using lab culture microbes at 2.2 bar pressure. After fermentation, the coffee was placed on raised beds for two days to evaporate surface moisture before being dried in a rotary dryer
Ratnagiri Estate
RASA – N₂ ANAEROBIC MACERATION
This is a 60-hour anaerobic fermented coffee from the Catuai varietal, grown at 4450 feet in the KERE Patte block. The cherries had a Brix of 23.9 at harvest and were fermented in a nitrogen-rich environment using lab culture microbes at 2.2 bar pressure. After fermentation, the coffee was placed on raised beds for two days to evaporate surface moisture before being dried in a rotary dryer
Cuppers Notes
Orange, Golden Berry and Yuzu
Acidity | Sweetness | Bitterness
- 3/5
- 3/5
- 1/5
Type of Coffee Beans
Arabica
Best for
Aeropress | V60 | French Press | Drip Machine
Roast Level
Light
Process
60-hour N₂ Anaerobic Maceration