Project Giri : Kalledevarapura Estate, Karnataka: Thermal Shock (Medium Roast)

Single Origin Coffee: Kalledevarapura Estate, Karnataka

Medium Roast (250g)

Process: Thermal Shock

Agtron Meter: 75

Altitude: 1280 MASL

Varietal: SLN 795

Cupper's Notes: Green Apple, Chardonnay wine, Cacao nibs.

Flavour Meter

Best Brewed With

OMNIROAST

Omni roasting embraces the idea that any coffee can be brewed using any method.

About the process:

Ripe coffee cherries, selectively harvested during the second and third picking cycles, underwent a unique Thermal shock fermentation process. Immediately after harvest, cherries were placed in food-grade vessels filled with pre-heated water at 50 ± 2°C for a 6-hour thermophilic fermentation under sealed, anaerobic, and temperature-controlled (32 ± 1°C) conditions. Following this, the hot water was decanted, and the cherries were rapidly cooled using cold water (≤10°C) and ice, creating alternating hot-to-cold thermal cycles over 96 hours to induce microbial stress and selective metabolic activity. Post-fermentation, the cherries were shade-dried on raised beds at 22–25°C for 20 days until reaching a 10–11% moisture content. This thermal cycling process enhances lipid stability and aromatic complexity by selectively activating and suppressing microbial consortia, leading to a cup profile characterized by elevated lipid integrity, intensified aromatics, and improved sensory uniformity.