Probe – St. Margaret Estate

Probe : Black Extended Honey Sun-dried Process

Lynn Mascarenhas comes from a family with deep-rooted ties to coffee, a beverage rich with fond memories for them. She had the chance to showcase to students the benefits of returning to their farms, equipped with the knowledge and skills acquired from their bachelor’s studies at St. Aloysius College. These students can apply their scientific understanding to the labor-intensive work on their farms. Mascarenhas emphasized that even students without their own farms could engage in research at various farms. This hands-on experience fosters knowledge building, practical understanding, and the perfection of the craft of coffee production.

The name “Probe” for this coffee originates from the notable research project conducted in December at St. Margaret Estate includes discovering the genus of microbes present in frozen cherry processed coffee, identifying enzymatic pathways, and noting the rainfall patterns in December. These patterns impacted the growth of coffee flowers at unexpected times. Additionally, the project also explored working with selected batches of juicy cherries for preparing coffee wine, highlighting the intersection of scientific research and innovative agricultural practices. This depth of scientific inquiry and innovation is reflected in the name “Probe,” signifying a thorough exploration of various factors influencing coffee production.