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Coffee beans: Arabica (S795, Kent, Yellow Bourbon)
The farmer of Prabhakhan Estate, Christopher Mathais cultivates his coffee high on the Western Ghats. Christopher and his partners cultivate the rare Arabica Kent coffee subvariety 1934.
The estate processes its Arabica coffee with natural processing. High-quality and successful natural coffee starts with coffee collectors, who collect only ripe coffee berries by hand. This is slow manual work and usually requires about three rounds of coffee picking. Because of this, the collection costs increase, but the end result is a cup of coffee that has a wonderful aroma and is also more ecological than washed coffees.
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Coffee beans: Arabica (S795, Kent, Yellow Bourbon)After picking the coffee berries are placed in the sun to dry, first on “raised beds” for 2-4 days, after which drying continues on the ground in the sun for 4-8 days. During the drying period, the fermentation of the coffee tree seed, i.e. the bean, takes place, which in naturally processed coffee is done by the berry’s own fluids, sugars and enzymes, unlike in washed coffee, where the fermentation is carried out in water tanks, which also consumes significant amounts of water. When producing Natural coffee, no water resources or pulpers that run on fossil fuels are used. This makes natural processing a significantly more ecological production method. Natural coffee has a naturally berry aroma and quite strong citrus-like acidity.
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Coffee beans: Arabica (S795, Kent, Yellow Bourbon)We at the Forest roastery have roasted Prabhakhan estate beans in three different roast levels. Light roast we take out before first crack. By this method you will have a very rich aroma with balanced acidity as a filter coffee. Mid roast we use as an add on to darker roast to create nice espresso that works beautifully with milky cappuccinos and lattes. Then the dark roast has a nice soft strong body of aroma with still some mild acidity in it. Dark roast Prabhakhan coffee our customers love a lot as a filter, mocca and espresso brews. This is a great bean and works great with many different roasting levels. It´s more about the roaster what he or she wants to get out of it.
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Coffee beans:
Arabica (s795, caturra, kent)
These coffee beans come from Tamil Nadu in southern India, near the Silent Valley National Park. Farmer Unna Thiagarajan has been running her Biodynamic organic farm for 20 years, together with her skilled staff, some of whom have been dedicated to the farm for generations. The farm is remote from the city at an altitude of about 1500 m in the rugged mountains. The coffee is hand-picked in three rounds and processed using natural and honey methods. The Arabica varieties (s795, caturra, kent) are grown on the farm.
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Coffee beans:
Arabica (s795, caturra, kent)On the Balmaadi Estate ancient Vedic farming methods and Biodynamic (Demeter) methods are combined. Demeter farming is man’s service to nature and its biodiversity. It is about supporting nature by nature’s own means. It is therefore not just a method for increasing production or growing healthy food. Demeter farming is organic, but even more widely, it is fully organic and self-sufficient. Fertilisers and pesticides are made from the farms own resources, including fermentation methods. Demeter farming is therefore about more than just producing healthy food.
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Coffee beans:
Arabica (s795, caturra, kent)The farming approach is not based on efficiency in terms of yield or labour use, but focuses on producing high quality food while supporting nature. When we visited the farm, the idea of fairness and wisdom often came to mind. Even a natural feeling that: “This is a wise and truly sustainable activity for all concerned”. In addition to the biodiversity on the farm, you could sense a harmonious and communal atmosphere. This was a pleasure to witness on the ground, and now to be part of the community as an EU importer and roaster of this Estates coffee.
Coffee variety Robusta
We have two Robusta varieties available.
The Kerala tribal people’s organic natural Robusta and Dewadanam’s Pulped Sun Dried (Honey) Robusta from Karnataka.
The Robusta variety is a good addition to Espresso blends and in our own roastery we have also used it successfully as an addition to a pan coffee or Mocha coffee.
The Robusta variety has twice the caffeine, which gives a good kick, especially to milky coffee drinks, and creates a creamy espresso. It is also my own experience as a barista that dark roast Robusta espresso shot makes Latte art easier, due to the strong contrast.
Also, as a dark roast it works well with a dark roast Arabica variety. Often, especially good quality Arabica should not be roasted very dark, as you lose all the valuable aroma that a good quality coffee has. In this case Robusta is a good addition to bring that very dark, even Viennese roast aroma to coffee blends.
High quality Robusta has a good aroma, and when treated with natural or psd (honey) it is also an ecological coffee bean.
Moreover, Robusta does not require fertilisers or pesticides like Arabica, making it part of the coffee of the future, and an ecologically sustainable choice!