MICROLOT | Mooleh Manay Natural

Recommended Brew Methods: 
Pourover, Chemex, Aeropress, Espresso.
Rest coffee for at least 7 days from roast date.

Coffee Origins:
Mooleh Manay estate is located near the beautiful backwaters of the Harangi Reservoir in Northern Coorg, one of the largest coffee growing regions in the southern state of Karnataka, India. This is 5th generation coffee estate currently managed by husband and wife duo, Akshay Dasrath and Komal Sable, who stay on the estate and manage daily operations. The estate cultivates a variety of coffee species, including Arabica, Robusta, and Excelsa, and uses a data-driven approach to optimizing agricultural practices and maintaining the rich biodiversity of the land. Coffee grows under the shade of tall sliver oak and rosewood trees along with pepper, oranges, jackfruit and a few avocados, papaya, and passion fruit as well. It is common to spot wildlife like the barking deer, wild boar, green pigeon, and the grey hornbill on the estate.

Learn more about Mooleh Manay and their sustainable practices here.

Processing Method:
Natural, carbonic maceration - This coffee is processed with real care from start to finish, beginning with hand picking only the ripest, deepest colored cherries for the sweetest flavor. The cherries then undergo a float test to sort out the underripe or damaged cherries. Before fermenting, the cherries are pre-dried for a short period which helps keep the fermentation controlled and clean. They are then sealed in tanks and innoculated with a custom culture for 60 hours of anaerobic fermentation, a process that builds deep, complex flavor and clarity in the cup. Finally, the cherries dry slowly for 7 to 10 days on raised beds under a greenhouse cover, with frequent raking by hand to keep moisture and dew in check.