Kudiraipanjan Lactic Honey – Naivo

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 shade with the drying controlled until the desirable 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 macro nutrients 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 allows 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.