Micro-Lot 05.24 Coffee - 200G pouch

Roast level

Araku CaféAraku CaféAraku CaféAraku Café

organic specialty coffeeMicro-Lot 05.24
200g bag

17,90 €

Our limited edition coffee, sweet and full-bodied with tasting notes of red fruits and licorice.

  • Process : Anaerobic washed
  • Village : Goppulapalem
  • Altitude : 1139-1411m
  • SCA score : 88.5
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Microlot 05.24 is an exceptional specialty coffee that reflects the richness of the soil in which it was grown. It develops notes of ripe fruit and licorice with lots of body and real sweetness. This organic coffee, limited in quantity, is harvested entirely by hand by 10 families in plots in the village of Goppulapalem. It benefited from a washed and anaerobic process, as well as a drying time of 11 days giving it a complexity worthy of the best coffee beans. Our Microlot 05.24 is certified specialty coffee by the SCA with an exceptional score of 88.
Agriculteur de café de spécialité en agriculture régénératrice dans la vallée d'araku en Inde

MASSADA LAXMAYYA, village of Goppulapalem

Masada is one of 10 farmers who participated in the production of MicroLot 05.24. When writing her own narrative, she evokes a vision centered on environmental ethics and the role of women in agriculture and society, seeking well-being for both - nature and the people who take it. care. Masada Laxmayya and its coffee plantations share a deep bond. She has always been committed to growing coffee in her own way, slowly but with great care, allowing nature to bring out the best in the beans. Like her dynamic personality, the coffee she produces has unique characteristics thanks to a methodical application of the principles of regenerative agriculture.
Un microlot de café de spécialité est un café qui présente des caractéristiques uniques et hors du commun pour un café bio

What is a specialty coffee microlot?

The Araku valley is organized around a cooperative bringing together thousands of farmers. Each farming family has one or more plots on which their coffee trees grow. During the harvest, all the coffee plots (or lots) are tasted separately by a group of experts. In order to classify and assemble the different batches. Plots with similar characteristics are grouped into terroirs. And the best lots, those with unique and exceptional characteristics are distinguished as Microlot.

Q&A

The anaerobic method of coffee processing is an innovative approach that involves the fermentation of coffee cherries without the presence of oxygen. Unlike traditional methods like washed or natural fermentation, where oxygen is essential, anaerobic encloses the cherries in an airless environment. This promotes the growth of specific microorganisms, bringing distinct aromas and flavors to the coffee.

Our microlot 05.24 is limited to 400 pouches of 200g of specialty coffee beans.

The notion of specialty coffee corresponds to a quality certification awarded to the best Arabica coffees in the world and awarded by the Specialty Coffee Association. To be identified as such, the coffees are tasted and rated by “cuppers” (certified SCA experts). If the total score is greater than 80/100 then the coffee can claim the name of specialty coffee. All Araku coffees are specialty coffees and all have at least a tasting score above 86.

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