Jensuri Anaeroic Naturals | Rossette Coffee Lab

Presenting our newest partner farm Jensuri situated in baba budangiri hills in chikmagalur, this is our second partner farm from the Kelechandra group and is situated at an elevation of 1478 MASL. This lot comes from the new Jensuri estate amongst the cluster of estates and is a microlot which was processed anaerobically for a period of 72 hours where ripest cherries with a brix of 22 plus were selectively handpicked, fermented and then dried on raised beds for a period of 22 days. This lot has been profiled with the approach of a higher development and a low drop temperature to amplify the sweetness while not adding to the body in the cup. The cup opens with an intensely sweet aroma, on the palate you will start with bright berries, complemented by kiwi and sweet orange notes on the mid palate and a blackberry and cane sugar like sweet finish which lingers on. The lot's high acidity and high sweetness make it ideal to shine in manual brews and is best enjoyed black.