the process
The coffees are fermented before and after pulping in an anaerobic tank for a total of 42 hours before drying them for 18 days preserving their chocolatey sweetness & clean flavors.
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Belur, KA
1180 mts Brew
Medium
Manual Brew
Biccode Estate
42 Hrs Anaerobic Fermented Washed
SIZE: 200g
Bean: Arabica
Varietal: Catimor
Producer: Hamsini Appadurai
TASTING NOTES
Citrus fruits, nuts, caramel and hint of chocolate
REMINDS YOU OF
Relaxed sunny afternoon at a park
₹750
(Inclusive of all taxes)
Why Biccode Estate?
Biccode estate, a 150 hectare coffee and pepper plantation, near Belur was originally promoted by an Englishman named Clement Lake. The Biccode bungalow was built in 1906, with Lake and his wife staying at the estate until 1935 with their son Robert. At 950-1180 MASL, receiving about 60 inches of rainfall each year, both Arabica and Robusta are grown here. Situated ideally at the start of the coffee belt in Karnataka, the farm produces some award-wining coffees. With huge elephants being regular visitors and a breathtaking heritage property, this is an estate to savour.