Gungegiri Estate Catimor

Fruit-Culture Honey · Filter

A high-grown Catimor from Gungegiri Estate, fermented with the farm’s own natural fruit culture before slow drying on raised beds.

In the cup

Mulberry · Star Fruit · Licorice

Mulberry brings a darker fruit sweetness, followed by the tart, tropical edge of star fruit and a subtle licorice-like finish.

Coffee details

Producers
S. Appadurai & Hamsini Appadurai

Farm
Gungegiri Estate

Origin
Bababudan Giri, Karnataka

Variety
Arabica Catimor

Process
Fruit-Culture Honey

Elevation
1,400 to 1,450 metres

Roast
Filter

The coffee

This Catimor grows in one of the higher sections of Gungegiri Estate, between 1,400 and 1,450 metres above sea level.

Once selectively hand-picked, the cherries are sanitised and sorted by siphoning before being pulped. The coffee then spends 25 hours fermenting in a closed tank with an in-house natural fruit culture.

With the mucilage still present, it is moved to raised beds and slowly dried for 15 days, with airflow helping the coffee dry evenly.

The process gives this Catimor an unusual range in the cup, moving from dark fruit into brighter tropical acidity before settling into a subtle licorice-like finish.

The producers

Gungegiri Estate is part of Sangameshwar Coffee Estates, with S. Appadurai closely involved in cultivation and Hamsini Appadurai leading much of the work around post-harvest processing.

Their approach brings together a long familiarity with the farm and an openness to experimentation. Fermentation and drying are treated as ways of exploring what a variety can reveal, while keeping the coffee and its place at the centre of the process.

Roasting

Roasted for filter to retain the coffee’s range, keeping the darker fruit notes distinct while allowing its brighter tropical character and subtle spice to come through.

Brewing

Recommended for filter.