What happens when carbon dioxide meets Baarbara coffee? The Caffeine Baar found out. Ripened coffee cherries are harvested, sorted, and syphoned. 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 which suits all brewing equipments. Best brewed as Syphon and Cortado.
Taste Notes - Apple, Lemon Vanilla Tart