#2 SERIES - ROASTERS ART | 2.3 HIGH GROWN ESPRESSO Washed Process | Hazelnuts, Milk Chocolate, Marshmallow with a hint of Blueberry Finish. **Suitable for all brew methods.** | Serving as | **Single Origin Espresso** at Bandra, Mumbai & Koregaon Park, Pune | |---|---| | **Origin** | Attikan Estate, Punajur State Forest, Karnataka | | **Process** | Fermented and washed with spring water before sun drying on riased beds for 18 Days. | | **Varietal & Altitude** | CATIMOR grown at 1550 - 1650 MSL | | **Dry Aroma** | Dried figs, Roasted Hazelnuts & Cacao | | **Wet Aroma** | Milk Chocolate & Apricots | | **Sensory Evaluation** | Hazelnuts, Milk Chocolate, Marshmallow with a hint of Blueberry Finish. | | **Roast Profile** | Low fed, extended maillard phase roast dropped at 216° with 20% DTR. | | **Characteristics** | Round body with soft acidity & med-heavy body. | | **Minimum resting period** | Filter 7 Days | Espresso 21 Days | | **A song that pairs well** | <iframe src="https://open.spotify.com/embed/track/2qhASBzpbFhPRtrnZ5lLnz?utm_source=generator" style="border-radius: 12px;" width="100%" height="152" loading="lazy"></iframe> | **Suitable for all Brew Methods.** **Roaster thoughts :** This high-grown, fully washed Arabica is roasted specifically for espresso using a low charge temperature and controlled heat application. The roast curve emphasizes a prolonged **Maillard phase**, allowing for deep caramelization and the development of complex sugars, while maintaining a **stable drum speed and airflow** throughout to preserve clarity and texture. A precise roast approach was tailored to this lot to target sweetness, tactile richness, and balance. The resulting espresso is **pillowy in mouthfeel**, with a creamy viscosity and a well-integrated acidity. In the cup, the espresso is **sweet and rounded**, with a lingering **berry-driven finish** and a plush mouthfeel. When paired with milk, it transforms into a **rich, wholesome beverage**, showcasing soft acidity, **sweet cream undertones**, and excellent structure. This profile reflects our intention to highlight the terroir and varietal character, while ensuring versatility across both straight espresso and milk-based drinks. **Roast Profile:** Roast Machine : Probat Development Time : 1m 56secs End Bean Temperature : 216° Celsius  **Brew Approach :** 18 Gram -> 40 ML (1:2.2) Temperature 90 C Extraction time 27 sec Steady pressure of 8.5 Pressure profiling, Start: 2 bars → 6 bars at 10 sec → hold at 9 bars from 10–30 sec **Brew Better: Water & Resting Guidelines** Water is just as important as the beans. For the cleanest, most balanced cup, we recommend using **mineral water with a Total Dissolved Solids (TDS) level not above 140 ppm**. This will allow the true flavor of your coffee to shine. Rested Coffee = Better Coffee Freshly roasted coffee continues to evolve. Harsh or roasty notes fade, giving way to sweetness, clarity, and complexity. Our resting guide: Minimum rest (Filter): 10 days after roast date Minimum rest (Espresso): Up to 3 weeks after roast date Patience pays off. Let your coffee settle, and enjoy a cup that truly reflects its origin.