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Specifications

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Roast level

Light–Medium
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Varietal

Excelsa
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Processing

Anaerobic Natural110 Hr Sequential Fermentation (Yeast & Lactic Culture)
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Altitude

900–1100 M
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Flavour

Dried Prunes, Black Raisins, Nougat, Dark Berries
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Grind Size

Customizable
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Freshly Roasted

Light-Medium Roast
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Origin

Dimbada Estate, Sakleshpur
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Coffee Quality

SCA 85–86
Excelsa Naturals

A rare Excelsa coffee planted in 1940 at Dimbada Estate. Selectively harvested cherries undergo sequential fermentation using yeast and lactobacillus cultures before shade drying, producing a syrupy cup with rich dried fruit sweetness.