What happens when carbon dioxide meets Baarbara coffee? The Caffeine Baar found out. Ripened coffee cherries are harvested, sorted, and siphoned. Then, they are pulped and fermented with CO2 for a certain number of days, with continuous monitoring of the pH level. Once ready, the fermented pulp is dried on raised beds for a product with bright, winey flavours in every cup.
This unique offering is a new experiment, part of our Elements 2021 Collection.
Origin – Baarbara, Chikmagalur, Karnataka
Altitude – 4500 ft – 5000 ft
Varietal – SLN 795
Roasted for – Filter and Espresso
Recommended Brewing Equipment – This is a versatile coffee that suits all brewing equipment. Best brewed as Syphon and Cortado.
Taste Notes – Apple, Lemon Vanilla Tart