PASSION FRUIT ELIXIR - Co-Ferment - Kalyancool Estate (In-House)

Kalyancool Passion Fruit Fermentation – Passion Fruit Elixir

This is one of the most vibrant tropical microlots we have roasted this year—an expressive coffee that showcases how fruit co-fermentation can elevate complexity without losing clarity.

☕ Roast Profile Available:
Light Plus

100% Arabica

Rooted in our own estate at Kalyancool, this experimental microlot celebrates precision fermentation and tropical intensity. Crafted from carefully selected fully ripened red cherries, this lot undergoes an anaerobic white honey fermentation enhanced with fresh passion fruit, integrated with a specialized fermentation yeast to guide aromatic development and structure.

Fermented under controlled anaerobic conditions, the passion fruit pulp infuses the fermentation with bright tropical acidity and candy-like aromatics while maintaining balance and elegance in the cup.

The cup opens with an unmistakable burst of passion fruit nectar, intensely aromatic and vibrant. This is followed by juicy layers of red grapes and ripe mango, bringing a wine-like fruit sweetness. As the coffee cools, softer tropical tones of guava and papaya appear, rounded off with delicate wild berry undertones that add complexity and depth to the finish.

This is a bold, fruit-forward coffee designed to highlight the possibilities of controlled fermentation and estate-grown innovation.

📍 Estate: Kalyancool Estate, Chikmagalur
🌿 Process: Anaerobic White Honey Process with Passion Fruit
🍈 Fruit Integration: Fresh Passion Fruit during fermentation
🕒 Fermentation: Controlled anaerobic fermentation
🌱 Yeast: Selected fermentation yeast strain
🔥 Roast: Light Plus

Varietal: Chandragiri, Selection 795

Tasting Notes:
🥭 Passion Fruit
🍇 Red Grapes
🥭 Mango
🍈 Guava / Papaya
🫐 Wild Berries

Flavor Intensity Guide:

Passion Fruit – 4 / 4
Red Grapes – 3 / 4
Mango – 3 / 4
Wild Berries – 2.5 / 4
Guava / Papaya – 2 / 4

Experience Passion Fruit Elixir—a vibrant tropical microlot where bright acidity, layered fruit sweetness, and controlled fermentation come together to create an unforgettable cup.

Resting Period: Minimum 10 days