MORBID SACRAMENT, India
Raspberry, Orange, Caramel
| Producer | Ajoy & Pranoy Thipaiah |
| Farm | Kerehaklu Estate |
| Region | Aldur Village, Chikmagalur, Karnataka, India |
| Varietal | Catimor |
| Processing | Anoxic Natural |
| Altitude | 1,200 MASL |
Morbid Sacrament is produced by Ajoy and Pranoy Thipaiah at Kerehaklu Estate, in the Aldur village of the Chikmagalur District, Karnataka, India. Catimor is taken through an anoxic natural at 1,200 MASL, giving raspberry, orange and caramel.
In the natural process, whole cherry is dried intact so the bean steeps in its own fruit. Done with discipline it builds heavy sweetness, body and pronounced berry character, with no shortcuts at the drying stage.
India's Western and Eastern Ghats grow shade coffee under monsoon influence, the hill estates of the south producing soft, full-bodied, low-acid cups.
