OBSIDIAN

Roaster Notes

Obsidian is robusta from Ammikulavi Estate in Tamil Nadu. After picking, the lot was sealed away from air and fermented for 96 hours before it was dried. We roast it medium light, so the fermentation sweetness stays in front. On filter it tastes of black grape and aged rum. As espresso it turns to molasses and dark cacao. The body is syrupy and the finish long, with no harshness behind the intensity. It suits pour-over, AeroPress, French press and espresso.