Tastes Like: Black tea, red apple, Raisin & medium acidity
Country: India
Estate: Crystal Valley
Region: Northern Coorg
Elevation: 985 M.A.S.L
Process: Red Honey Sundried
Producer: Mac macintosh
Importer: South India Coffee Co (sicc)
About the Farm:
Crystal Valley Estate is situated at an altitude of 985 meters in the Biligiri village of Somwarpet taluk in North Coorg. The steep northeast-facing slope of the estate is ideally suited for growing coffee. The rocky terroir, paired with an average rainfall of 70 inches per year and hot summers with windy and heavy showers during monsoons, adds distinct character and flavor to the coffees nurtured at Crystal Valley Estate.
About the Farm:
Crystal Valley Estate is situated at an altitude of 985 meters in the Biligiri village of Somwarpet taluk in North Coorg. The steep northeast-facing slope of the estate is ideally suited for growing coffee. The rocky terroir, paired with an average rainfall of 70 inches per year and hot summers with windy and heavy showers during monsoons, adds distinct character and flavor to the coffees nurtured at Crystal Valley Estate.
Harvesting: Ripe coffee cherries are selectively picked.
Depulping: The outer skin of the coffee cherries is removed through a mechanical process called depulping. This process separates the skin and some of the fruity pulp from the coffee beans. Unlike the fully washed process where all the mucilage is removed, in the honey sundried process, some or all of the sticky, sugary mucilage is intentionally left attached to the coffee. This mucilage layer contributes to the sweetness and complexity of the final cup.
Drying: The coffee beans, still covered in mucilage, are spread out on drying beds. They are regularly raked to ensure even drying. The drying process can take about 7-10 days, depending on the climate and conditions. : Ripe coffee cherries are selectively picked.
Depulping: The outer skin of the coffee cherries is removed through a mechanical process called depulping. This process separates the skin and some of the fruity pulp from the coffee beans. Unlike the fully washed process where all the mucilage is removed, in the honey sundried process, some or all of the sticky, sugary mucilage is intentionally left attached to the coffee. This mucilage layer contributes to the sweetness and complexity of the final cup.
Drying: The coffee beans, still covered in mucilage, are spread out on drying beds. They are regularly raked to ensure even drying. The drying process can take about 7-10 days, depending on the climate and conditions.
