Mysore is one of India’s main regions, also called Karnataka. Indian coffees have quite a complex classification systemof grading depending on regions. It also gets classified in accordacne to processes, such as ‘cherry’ i.e. dry processed or natural and ‘plantation a’ wet processed.
This coffee is plantation A and these beans are generally evenly sized. It is full bodied with clove and tobacco flavours and a malty aftertaste.
Tasting Notes: Full bodied, dry finish. Clove tobacco and chocolate flavours. Malt and biscuit aftertaste
Roast Level: Medium
Altitude: 900 - 1000 masl