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Subko Coffee Roasters Global

Lot #22 - Kalledevarapura Estate (Medium Roast, Anaerobic Yeast Naturals) Microlot Set of 2 x 250 G [500G]

Lot #22 - Kalledevarapura Estate (Medium Roast, Anaerobic Yeast Naturals) Microlot Set of 2 x 250 G [500G]

Regular price $55.00 USD
Regular price Sale price $55.00 USD
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Single Origin Coffee from Kalledevarapura Estate, Karnataka, India

Medium Roast (250g x 2)

Process: Anaerobic Yeast Naturals

Varietal: Sln 795

Agtron Meter: 60

Best Suited: Omniroast

Altitude: 1280 MASL

Cupper's Notes: Chardonnay Wine, Yuzu Candy, Cashew Fruit 

Best Brewed With


Please note that the best brewed with list is not comprehensive and does not dictate that the coffees cannot be brewed with any other methods. These are the the methods we think will extract the best possible cup. However, this coffee can be ground and enjoyed with any brew method that you desire.

About the Process

Anaerobic Yeast Naturals - The coffee cherries are hand-harvested at optimal maturity, with a Brix of 18%. After which they undergo anaerobic fermentation for 120 hours in a controlled environment. Later, they are dried for 20 days on raised beds, with regular raking, which improves air circulation while the cherries remain whole throughout the natural process. 

Cupper's Notes

Lot #22 is carefully roasted for a dynamic brew or for a strong extraction. It has a flavor profile reminiscent of Chardonnay wine and sweet yuzu candy-like notes, with a medium body. Its sweet, mellow aftertaste is reminiscent of cashew fruit.

About The Origin

Kalledevarapura Estate, meaning abode of Lord Shiva, is named after the 300-year-old Shiva temple located on their grounds. The gorgeous Estate dates back to the late 18th century.

Nestled at the foothills of Bababudangiri Hills, Chikmaglur - the birthplace of coffee in India, provides an ideal location to grow these specialty beans.

Kalledevarapura coffee is grown under a 3 tier shade pattern consisting of old jungle trees, Fig trees, Jackfruit trees and Silver Oaks.This age-old practice not only preserves the ecological balance of the region but also lends a distinctive taste to the coffees.

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