Kombeymada

Deep raisins & molasses, lifted by tart marmalade & glace cherry sweetness.

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You may recognise Veer Attikan Estate, but did you know it’s divided into over 30 distinct ‘fields’ which are kept separate throughout the entire process, all the way to the final cupping and selection? While slurping through this year’s harvest, we separated our favourite lots to highlight the distinct varietal and terroir differences from across the estate. This lot, Kombeymada, is a honey processed lot from a field mostly growing SLN 795. Expect deep raisins & molasses, lifted by tart marmalade & glace cherry sweetness.

Other lots selected for release this season:

• Pulphouse, India

• Gensinkerai, India

• BC Lot Field, India

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Sourced from the Veer Attikan Estate in India, this Kombeymada lot showcases the unique character of the SLN 795 varietal. As a honey-processed coffee, it bridges the gap between washed and natural profiles, often resulting in a balanced sweetness and a syrupy body. Understanding the nuances of processing methods is essential for appreciating how this technique influences the final cup, particularly in how it highlights the distinct notes of raisins, molasses, marmalade, and glace cherry identified by the team at Five Senses.

When evaluating such complex profiles, tasters often refer to a flavor wheel to categorize the interplay between the deep, dark sugars and the bright, preserved fruit characteristics present here. While honey-processed coffees are frequently celebrated for their approachable sweetness, the specific terroir of the Veer Attikan Estate provides a singular expression of Indian coffee production that rewards careful brewing and attentive sensory analysis.