India Arabica Plantaion AA Little Flower Microlot – Roasted Coffee

Taste & Crema

India Arabica Plantation AA Little Flower Sangameshwar Estate coffee is characterized by a medium body, mild to medium acidity, subtle fruity sweetness, and finally, a chocolate finish with subtle spiciness. Because this is a microlot with unmistakable layers of flavor, we recommend brewing it on a filter, Aeropress, or moka pot.

Origins

India is one of the countries that produce the best shade-grown coffee. The vast majority of local farmers cultivate small plantations. In total, we would count around 250,000 coffee growers. Around 80% of production is exported to the world, usually to Germany, Russia, Spain, Belgium, and other countries.

The Karnataka region, from which the India Arabica Plantation AA Little Flower Sangameshwar Estate originates, is the "best performing" in terms of coffee production. Apart from it, coffee plants also grow in Kerala and Tamil Nadu. But let us turn our attention to Karnataka. Located in the southwestern part of India, it was called Mysore before 1973. The current name is based on a combination of the words ''Karu'' and ''nadu'', which can be interpreted as ''elevated land''. Not surprisingly, hills are abundant in Karnataka the highest one peaks at 1,925m. As for the climate in which the coffee plants grow, the whole of India experiences 4 seasons interrupted by the monsoon season (between June and September) arrives.

Sangameshwar farms 810 hectares of land at altitudes 900-1,650m. The coffee plants grow surrounded by orange trees, wild fig trees, pepper, and other crops as well as native plants. As a result, they grow shaded, thus having more time to absorb the surrounding aromatics in their fruit. Workers enrich the soil with organic manure, coffee fruit pulp, chaff, and mulch.

Manual harvesting and carefull processing of the coffee cherries are essential to Sangameshwar. Experienced farm staff pick ripe coffee cherries directly from the bushes, carry them to the washing station, and hand them over to the workers. They pour the harvest into water tanks and push the fruit through crushing plates to remove the top skin and some of the flesh. The coffee is then transferred into barrels of clean water, where it remains for several hours. The fermentation process dissolves the residual pulp and releases the coffee beans. Finally, the coffee beans are dried in direct sunlight. The coffee is spread on concrete slabs and dried with frequent raking to prevent mold. And then? Finally, it is sorted, packaged, and shipped.

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.