The Mahseer Washed offers a deep, complex cup that celebrates the beauty of nature and craft. Grown at an elevation of 3,750 feet, this Arabica Obata varietal is cultivated in the Shanbagh Patte block, where the canopy is rich with cluster figs and Indian redcedar, while the understory is alive with gajje lemon and avocado trees. This unique biodiversity enriches the soil, which is red, iron-rich, and teeming with microbial life, contributing to the coffee's distinct character.

The beans are harvested at peak ripeness, registering a Brix level of 23, and undergo sequential anoxic fermentation for 31 hours, enhancing their robust flavor profile. The Mahseer Washed process ensures precision, with beans dried for 18 days in a polyhouse and hand-raked every 30 minutes on raised beds to guarantee even drying.

Region: Chikmagalur, Karnataka
Process: The Mahseer Washed
Fermentation: Sequential anoxic for 31 hours
Drying: 18 days in polyhouse

Best with: Espresso, French Press, South Indian Filter, Moka Pot, Pour Over
Cupper's Notes: Cocoa, malt, caramel, hazelnuts