sweet and chewy with notes of dark cherry, purple grape, white peach sweetness, red apple acidity and milk chocolate finish
Saif is the third generation of his family to grow coffee. After earning a Master’s degree in Management from Leeds Beckett University in 2015, he briefly worked for Tesco in Leeds, UK, before returning to India to manage the family coffee farm full-time. He now lives on the farm with his parents and wife. His farm is located in the historic Baba Budan Giri region of Karnataka, India, which is considered the place where coffee cultivation in India began in the 17th century. The coffee plants grow under the canopy of native trees, while the farm is also adjacent to the Bhadra Tiger Reserve, providing shelter for a wide range of local wildlife. Saif places a strong emphasis on sustainable farming and preserving biodiversity. The coffee plants grow in natural shade, and the farm also serves as a corridor for wild animals. This lot was processed using the washed method. After harvesting, the ripe cherries are hand sorted and, after pulping, the coffee is fermented for approximately 18 hours in open tanks with access to oxygen. It is then mechanically washed to remove the remaining mucilage and dried for approximately 15 days on raised beds and patios. During drying, a combination of shade and polyhouse drying is used until the coffee reaches the desired moisture content.
| variety | chandragiri |
| process | washed |
| region | chikkamagalur |
| altitude | 1400 masl. |
