MICROLOT SET [2 x 250g]
We've curated and pre-set a few options for you from which you can choose two uniquely processed and roasted Specialty Robusta Microlots of 250g each.
Details of the two microlots that you can choose from are provided below.
Salawara Estate: Lot #1537
Process: Honey Robusta
Lot #1537 is a honey processed specialty robusta lot wherein after multiple rounds of selective harvesting, the ripe cherries are partially depulped, fermented, and dried for an extended period on raised beds with the mucilage of the fruit still retained on the parchment of the bean.
Medium-Dark Roast (250g)
This lot is a Honey processed Robusta. We’ve roasted this on the slightly darker side of medium, so it’s a medium-dark roast. It has a very distinctly caramel-y flavour profile, with a buttery mouth-feel and a popcorn type flavour. This coffee was dropped at around 212 degree celsius.
This coffee is definitely a nice omniroast that can be brewed in espresso or filter methods. Cupper’s notes for this are Butter Popcorn, Caramel
Acidity - 2 | Body - 4 | Sweetness - 2.5
Salawara Estate: Lot #1538
Process: Oak Barrel Fermentation
Lot #1538 has undergone an oak barrel fermentation wherein after being selectively harvested, the coffee cherries are pulped and then fermented for a period of time in an oak barrel that was previously used for whiskey making. After the in-barrel fermentation, the coffee is dried for an extended period on raised beds until an optimal moisture content is obtained. The beans are then extracted from the dried cherry, milled, and stored.
Medium Roast (250g)
This is a unique cup. It’s actually Robusta that’s been aged in a single malt whiskey cask, and it’s got a very interesting peaty, oaky character to it reminiscent of whiskey as well as a distinctly sweet, orange-like, citric acid coming through the cup. A really solid and clean coffee, enjoyable both hot and cold. It’s a nice, bright espresso and definitely effective on filter methods.
Cupper’s notes for this are Peated Whiskey, Orange Blossom
Acidity - 2 | Body - 4 | Sweetness - 3
Salawara Estate: Lot #1569
Process: Fermented Naturals
Lot #1569 is a fermented naturals specialty robusta lot wherein after multiple rounds of selective harvesting, the ripe cherries are fermented, and dried whole without depulping for an extended period on raised beds until an optimal moisture content is obtained. The beans at the core are then extracted from the dried cherry, milled, and stored.
Medium-Dark Roast (250g)
This lot of coffee still remains quite complex, even whilst going into the darker side of the spectrum. We dropped this into the cooling tray at around 215 degree celsius before second crack, this coffee has got really nice dragon fruit like acidity, an almond butter kind of mouth feel and a dark chocolate note that’s very prominent. This makes for a really great omniroast.
Cupper’s notes for this are Dragon fruit, Dark Chocolate, Almond Butter
Acidity - 1.5 | Body - 4 | Sweetness - 3
About the Origin
Salawara Estate, the name of which literally embodies "a string of blessings," was first established in the 1880's by the British. The estate was consequently taken over by The YDN group, in whose care the estate has been for the past three generations. Today Sharan and Eshwar Gowda, third generation planters themselves, run the estate. Spread over 145 hectares of land, the estate is situated at the foothills of the Western Ghats, near the Sakleshpur and Belur regions of Karnataka.
The specialty robusta grown at Salawara Estate is intercropped with produce such as pepper, areca nut, oranges and silver oak trees. Surrounded by five man made lakes, Salawara estate practices sustainable irrigation which helps attract and provide for flora and fauna. We're more than honoured to steward the #RobustaRevolution with them.