RASA – Nitrogen Yeast–LAB Natural
This is a 72-hour fermented natural processed coffee from the Catuai varietal, grown on the farm at 4425 feet in the KERE Patte block. The coffee cherries had a Brix of 25.8 at harvest and were placed in Bio fermenters after floater removal. A unique strain of Saccharomyces yeast and lactic acid bacteria was added, and the coffee fermented for 72 hours in a nitrogen-rich environment. It was then dried on raised beds for 31 days.
Ratnagiri Estate
RASA – Nitrogen Yeast–LAB Natural
This is a 72-hour fermented natural processed coffee from the Catuai varietal, grown on the farm at 4425 feet in the KERE Patte block. The coffee cherries had a Brix of 25.8 at harvest and were placed in Bio fermenters after floater removal. A unique strain of Saccharomyces yeast and lactic acid bacteria was added, and the coffee fermented for 72 hours in a nitrogen-rich environment. It was then dried on raised beds for 31 days.
Cuppers Notes
Cocoa, Brown Sugar and Almond
Acidity | Sweetness | Bitterness
- 2/5
- 3/5
- 1/5
Type of Coffee Beans
Arabica
Best for
Aeropress | V60 | French Press | Drip Machine | Moka Pot
Roast Level
Light
Process
72-hour Nitrogen Yeast–LAB Naturals