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Samala, Rohru, Himachal Pradesh
Partner estate
Bisal Munti.
Bright, fruity, and a little unexpected.
Malavalli, Mandya, Karnataka.
A different side of Indian coffee.
Bisal Munti sits at 650 metres in Mandya, Karnataka, lower than most of India’s speciality estates. Its carbonic maceration lots are some of the most playful coffees we pour.
Bisal Munti is a family-owned farm in Malavalli, run by Susheel Gyanchand with his son, Sharan. The coffee grows under areca nut and pepper vines, and instead of synthetic fertiliser the plants are fed with Jeevamrutha, a homemade bio-fertiliser made from cow dung and other organic material.
Arabica varieties here include Chandragiri, S795, Cauvery and Kent, alongside Robusta. The coffee is processed on the farm, and working lower and warmer than the hill estates calls for its own way of doing things.
More about the farm on South India Coffee Company →What is carbonic maceration?
A method borrowed from winemaking. Whole coffee cherries ferment in sealed tanks filled with carbon dioxide before they are dried. It tends to bring out vivid, fruity flavours.
At Tinmo’s · Light roast
Bisal Munti.
Strawberry. Grapefruit. Milk chocolate.A bright, fruity cup with a soft chocolate finish. Served as a hot or iced pour-over.
- Estate.
- Bisal Munti · Mandya
- Process.
- Carbonic maceration natural
- Variety.
- Mixed Arabica
- Elevation.
- 650 MASL
Fruit and chocolate illustrate tasting notes, not added ingredients.
