This experimental lot from Kudiraipanjan Estate in the Servarayan Hills yields a jammy, creamy cup with notes of honeyed melons and green apple. A quick, clean finish ends with hints of freshly picked, sweet raspberries. The Lactic Fermentation process creates an environment allowing for the growth of Lactic Acid bacteria. The process takes place under anaerobic conditions (reduced oxygen environment) with the continuous scrutiny of sugar levels, oxygen, and pH. The bacteria generate Lactic Acid that influences the flavor profile of the coffee. Following this process, the coffee is cleaned and dried under the shade with the drying controlled until the desired moisture level is achieved.
Originally established in 1978 by James Frederick Adamson Macfarlaine, Kudiraipanjan Estate was acquired by the PKC family in 1975. The estate is located in the scenic Servarayan Hills near Yercaud in Tamil Nadu, India. This plush land receives upwards of 65 inches of rainfall throughout the year which ensures the soil is constantly fed with the right balance of micro and macronutrients essential to producing excellent coffee year after year.
The coffee varietals grown here include Selection 9, Cauvery, Selection 795, HRC, Selection 5b, and Chandragiri. The estate is also intercropped with pepper, oranges, jackfruit, avocados, mangos, and bananas. The trees at Kudiraipanjan include Silver Oak, Dadups, Daliya, and several other forest trees that provide wonderful shade for Arabica coffee shrubs which allow for rich and flavorful coffees to be produced. The shade trees are also friendly to an expansive diversity of wildlife including a number
of species of birds.