Toffee Club
This is a 48-hour LAB PROCESS washed coffee from the Hemavathi varietal, grown at 4325 feet in the SILVERMARA Patte block. With a Brix of 25.4 at harvest, the cherries underwent fermentation in Bio fermenters with added microbes and lactic acid bacteria for 48 hours in a CO2-rich environment. After de-pulping and washing, the coffee was slowly dried for 24 days on raised beds with constant stirring.
Ratnagiri Estate
100% Speciality Arabica from Ratnagiri Estate
Learn MoreToffee Club
This is a 48-hour LAB PROCESS washed coffee from the Hemavathi varietal, grown at 4325 feet in the SILVERMARA Patte block. With a Brix of 25.4 at harvest, the cherries underwent fermentation in Bio fermenters with added microbes and lactic acid bacteria for 48 hours in a CO2-rich environment. After de-pulping and washing, the coffee was slowly dried for 24 days on raised beds with constant stirring.
Cuppers Notes
Yellow Plum | Jaggery | Medjool Date
Sweet | Acidity | Bitterness
- 3/5
- 3/5
- 1/5
Type of Coffee Beans
Arabica
Best for
Aeropress | French Press | V60 | Drip Machine | Moka Pot
Roast Level
Light plus
Process
Lab Process