Melkodige Anoxic Wine Yeast Natural

Single-origin and single-estate specialty coffee beans (also available as ground coffee aligned to each brewing method), grown in Melkodige Estate in the Kudremukh biosphere of Chikmagalur's Western Ghats, Karnataka. This Obata natural is fermented with wine yeast under anoxic conditions for a round acidity carrying berries and dates. One of the best anoxic fermented coffees we have had this year, expressing all the good flavour notes expected from the process but not going too far in the overtly funky or super fermenty zones.

Post-Harvest & Processing: Hand-picked ripe cherries from Melkodige Estate are inoculated with wine yeast and sealed into anoxic (oxygen-free) tanks, where they ferment whole for several days, allowing the wine yeast to develop pronounced fruit complexity before drying. The cherries are then dried whole on raised beds for roughly three weeks with regular turning, resulting in the round acidity and berry-date sweetness typical of this style.

Estate: Melkodige
Region: Chikmagalur, Karnataka
Elevation: 1,250 MASL
Varietal: Obata
Process: Anoxic Wine Yeast Natural
Roast: Medium Light
Tasting Notes: Round acidity, berries, dates and fruity aroma

Best Brewed With: Drip, Pour Over, AeroPress, Chemex — best enjoyed black or with some ice after shortering the brewing ratio.