The Process : Carbonic Maceration
Binny always talks about how coffee and wine are very similar esp when it comes to processing. Carbonic Maceration (CM) is a process typically used in the wine industry.
Carbonic maceration is a winemaking process that takes place during fermentation to produce fresh, fruit-forward, low-tannin red wines. Carbonic maceration uses whole clusters of grapes in a sealed, carbon dioxide-filled tank to start fermentation within each grape.(5)
Carbonic maceration is essentially when coffee is macerated (fermented) in a carbon-dioxide rich environment. After being picked, coffee cherries are placed into what are typically airtight stainless steel barrels. Once placed inside, CO2 is pumped into the barrel, which then allows the coffee cherries to break down different levels of pectins. This processing typically creates bright and winey coffees with strong notes of red fruits.(6)
The Estate : Salawara
Spread across 400 acres in the fabled hills of Chikmagalur, the Salawara estate was started in 1880, and produces some delicious Arabicas and Robustas that have won various awards in India and abroad. They have recently forayed with much greater vigour into speciality coffee and their efforts and dedication has taken their coffees to new levels of flavour and yumminess. Run by the father son duo of Mr. Gowda and Sharan Gowda, they share our commitment of taking Indian coffee to greater heights by using amazing new processes and also a great focus on how the coffee is grown at their estate! The estate is dotted with exotic herbs and spices that are grown alongside the coffee!(1)
Species grown: Arabica (50%), Robusta (50%)
Varietals grown: Arabica (Sln7, Chandragiri), Robusta (Sln9, CxR)
The coffee crop from salawara estate is successfully inter-cropped with pepper, Areca nut,oranges and silver oak trees which brings in the perfect balance of richness and heritage .Salawara literally means string of blessings.(2)
They were awarded best quality bean award from Ernesto Illy in 2018.(3)
Mr. Gowda and Sharan Gowda
The Roaster : Ground Zero Coffee Roasters
The microroastery in Nasik was founded by Dhiraj Vijay Agrawal. Ground Zero is focused on improving lives through sustainable farming and fair trade practices between coffee farmers and coffee consumers.(3)
What i Want to Remember
i got two coffees from Nandipura and i love this one slightly more than the other. typically i tend to stay away from “dark” coffees even if they arent washed. but this one was beautiful. if you are from tamil nadu, and were a kid in the 90s, you would have come across this local soda called Love-O. its like Bovonto but less sweet and more dark. the iced coffee version of this reminded me of that. delicious and i couldnt get enough. as a hot brew it was dark, which is not necessarily a negative this is just a very very personal preference. but when you let the coffee cool or brew it on ice, it becomes lighter and nicer to the taste. yum!