'Curveball'; Kapi Kottai's speciality grade excelsa offering (and possibly the first in India) is back! This year, things have been taken up a notch in refinement of the processing.
The cherries have been picked ripe and soaked in barrels filled with water. Then it's a dry ferment post pulping with all the mucilage intact. Finally, the coffee is dried on raised African beds for even drying.
All this care results in a cup that's fruity and wine like just as last year's was but with added refinement and sweetness.
Just like last year, this is a coffee to be savoured at leisure, the colder it gets the more pleasantly citrusy it becomes.