Toffee Club

Roaster Notes

This is a 48-hour LAB PROCESS washed coffee from the Hemavathi varietal, grown at 4325 feet in the SILVERMARA Patte block. With a Brix of 25.4 at harvest, the cherries underwent fermentation in Bio fermenters with added microbes and lactic acid bacteria for 48 hours in a CO2-rich environment. After de-pulping and washing, the coffee was slowly dried for 24 days on raised beds with constant stirring.