The Lacto Project
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
100% Speciality Arabica from Ratnagiri Estate
Learn MoreThe Lacto Project
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 | Red Raisins
Sweet | Acidity | Bitterness
- 3/5
- 2/5
- 1/5
Type of Coffee Beans
Arabica
Best for
Aeropress | French Press | V60 | Drip Machine
Roast Level
Light
Process
Carbonic maceration