Roasted medium, Ginimao is an accessible and moreish introduction to Indian coffee. Butterscotch runs through the whole cup, thick and sweet over a biscuity shortbread base. Dark chocolate and pecan sit over this along with hints of a sweet cedar spice. A juicy orange acidity holds the coffee together before raisin, plum and vanilla come through on the finish. The roast level holds everything in harmony, and balance to the cup from start to finish.

The S795 Steven grows crosses Kent, an older Indian selection with Typica in its parentage, with S288. S795 carries local significance. The research station at Balehonnur, in the same district, bred and released it in the 1940s. Eighty years on it is still what Ginimao plants, and it is the selection in this micro lot.
For this lot pickers sort the ripe cherry, and the mill pulps it before it reaches fermentation barrels. Steven adds a yeast culture grown on coffee cherry, then leaves it to ferment without oxygen for 72 hours. Washing follows, and the coffee dries in the shade on raised beds over 15 days. A cultured yeast ferments differently from the mixed microflora that arrives on the fruit, and the difference carries through roasting into the cup.