FAMILY:
Rubiaceae

GENRE:
Coffea

SPECIES:
Canephora (Robusta)

ORIGIN:
Federal State of Karnataka, Mysore district. Southwestern area of the country.

ALTITUDE:
300-900 m. above sea level

SIEVE:
18 “AA”

HARVEST PERIOD:
November – March

PREPARATION:
By wet way with fermentation. You get a “washed” coffee. Subsequently it is exposed to the sun for drying.

DESCRIPTION:
Compact cream with a loose hazelnut color texture with ebony points. Slightly intense aroma. Important and very persistent density. Main note of toasted bread with cocoa aftertaste. Given the structure and persistence of the flavour, it is recommended for catering.