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India CxR Sethuraman Estate

Cupping notes

Clove, tangerine, rye. Soft, nutty.

Description

Sethuraman Estate, Chickmangalur, has been in Nishant Ramesh Gurjer’s family for 6 generations, and under his direct ownership for the last 20. His coffee is grown organically, which means going over and above what a certificate requires in his view, with coffee plants rowing under native shade, cover crops used to control weeds, and secondary crops grown as a continuation of what was already there.

Taking a carefully considered decision to concentrate on Robusta and not Arabica, Nishant has helped create not only top end fine or speciality Robusta but also what are known as R graded coffees – Robustas with the same care and commitment to quality that is recognized in the Q grading system. This has included experimentation with processing methods as well as keeping different varietals and even species on his farm.

CxR is a cultivar of Coffea Congensis crossed with Robusta. Coffea Congensis is seen as enhancing/improving the flavour profile of robusta, and easily crosses with it.

Beans are hand collected at 25 Brix and up, cleaned and pulped before being stored in fermentation tanks under cover. They are constantly raked to ensure even fermentation, and after 24-36 hours (depending on ambient temperatures) when the fermentation is judged complete the beans are washed in the mucilage remover, soaked in fresh water for 2 hours then moved to the brick lined patios to dry. This usually takes a week for the beans to dry to 11%, when they are bagged in gunny bags and rested for at least 3 weeks before moving to the dry mill.

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Origin
Process
Washed
Altitude
762 - 1200m
Harvest
December - February
Flavour
Varietal

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