KALYANCOOL MAHARANI

Highlights

“Kalyancool Maharani is one of the most distinctive microlots produced at Kalyancool Estate in Chikmagalur, India. It is crafted through extended anaerobic fermentation using organic rose gulkand and the proprietary Mélange Split Roast Technique. Only fully ripened red cherries were hand-selected and sorted, with all green cherries and floaters removed. The cherries underwent a Bruised Natural Process, where fruit was gently beaten and bruised before fermentation to create multiple fermentation environments. The coffee was then transferred into an anaerobic environment and fermented for 120 hours with Lalcafé Oro yeast and approximately 5 kg of organic rose gulkand. After fermentation, the coffee was slowly dried on raised beds to preserve sweetness and clarity. The roast uses a 50:50 blend of two light roast profiles: one dropped at the beginning of First Crack to preserve floral aromatics and fruit clarity, and one dropped at the end of First Crack to contribute sweetness, structure, and rounder mouthfeel.”