#2 SERIES - ROASTERS ART | 2.3 RASPBERRY IN LOOP Heavy Bodied with Raspberry tartiness in your final cup. Suitable for all brew methods. **Origin**: Chikmagalur, Karnataka **Process**: Anaerobic fermentation done in 3 stages for 72 hours , 48 hours and 24 hours consecutively. Eventually sun-dried on raised beds for a extended period. **BRIX**: 22 **Varietal & Altitude**: Sl795 & Chandragiri grown at 4180 ft **Dry Aroma**: Pineapple, Mandarin & Cacao **Wet Aroma**: Prune & Chocolate **Sensory Evaluation**: Natural lot with rich & ripe character of Raspberry backed up by round milk chocolate contrasted with a crisp & sweet mandarin acidity. **Roast Profile**: Med Roast with high DTR, low fan speed & variable drum RPM. **Characteristics**: Heavy bodied with deep rich tart sweetness. **Minimum resting period**: Filter 7 Days | Espresso 14 Days **Roaster thoughts :** After Mango in Loop & strawberry comes in a single origin arabica called Raspberry in Loop. We’ve taken this to a medium roast with a high development time ratio, keeping fan speed low and drum RPM variable. This gives us heavier caramelisation and excellent solubility, while still preserving a bright, clean thread of acidity. In the cup, expect a rich, ripe raspberry core supported by pineapple and mandarin up top. It’s heavy-bodied, dense and sweet, ideal for both syrupy, fruit-forward espresso and big, expressive filter brews. We recommend resting 7 days for filter and around 14 days for espresso to let the aromatics settle and the sweetness really lock in. **Brew Approach :** 18 Gram -> 40 ML (1:2.15) Temperature 91-93 C Extraction time 25 sec Steady pressure of 9 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): 7 days after roast date Minimum rest (Espresso): Up to 2-3 weeks after roast date Patience pays off. Let your coffee settle, and enjoy a cup that truly reflects its origin.