Hemavathi, Yeast Natural, India

Roaster notes

From Ratnagiri Estate in the Bababudangiri hills of India's Western Ghats, this Hemavathi varietal undergoes an extended 96-hour carbonic maceration natural process with lab-grown yeast cultures inoculated into CO2-purged fermenters. Grown at 1350 meters above sea level and slowly dried over 31 days on raised beds, the coffee delivers a vibrant cup of mango, orange candy, and marzipan—a testament to Ashok Patre's innovative approach to fermentation experimentation beyond traditional Indian processing methods.

Tasting notes