Category: 커피
Ratnagiri 에스테이트는 인도 커피에 혁신적인 가공 방식을 도입하는 데 전념하는 Ashok Patre가 관리합니다. 이 Catuai 로트는 효모와 유산균을 이용한 독특한 72시간 공생 발효를 거쳐 복잡성과 깊이의 층을 드러냈습니다. 우리는 풍선껌, 재스민, 우베, 작약의 향을 느꼈습니다.
원산지: 인도 카르나타카
⚗️ 가공: 워시드 & 혐기성
품종: Catuai, Cauvery
⛰️ 고도: 1,350 MASL
로스팅: 라이트
⚖️ 용량: 12 oz
The finish lingers in the sweetest way, and I can actually taste that 72-hour ferment in every sip. Brewed it as a pour-over this morning and the cup was clean, juicy, and totally unique.
That 72-hour fermentation really shows—the cup has a delicate floral sweetness that lingers long after each sip, almost like a soft rosewater perfume in coffee form. Medium body, clean finish, and honestly one of the most unique Indian coffees I've had this year.
I wasn't sure what to expect from an Indian coffee, but the 72-hour symbiotic fermentation gives it this subtle, almost wine-like depth that lingers nicely. The Catuai beans brew up incredibly smooth—no bitterness at all, even when I let it cool down a bit.
