Indian Balmaadi Biodynamic Fully Washed UK6 Certified 2011

Summary

Bean name Indian Balmaadi Biodynamic Fully Washed UK6 Certified 2011
Country India
Region Tamil Nadu State
Other info Certified Biodynamic

Description

Balmaadi Estate is situated in the Nilgiris district of India’s southern state of Tamil Nadu. It is part of a group of plantations developed over 150 years ago by Scotsman John Ouchterloney and sits nestled in the verdant O’Valley, which is criss-crossed by numerous mountain streams. With plantations at an elevation ranging from 1,200-1,800 metres, Balmaadi produces some of India’s highest grown coffee.

Balmaadi is committed to sustainable, ecologically-sound methods of agriculture, and to maintaining the exceptional biodiversity of the area. The estate is certified biodynamic and practices a mix of ancient Vedic methods and bio-dynamic techniques advocated by Rudolf Steiner. It produces its own compost and liquid manure. It uses biodynamic preparations, including cow horn manure, which is produced by fermenting cow dung and powdered quartz inside a cow horn buried in the ground for six months; and ‘Pachagavyam’, which is a concoction of 5 products from the cow - milk, curd, ghee, dung and urine - fermented and sprayed as a fertiliser.

Balmaadi usually starts harvesting its coffee in November. The ripe cherries are hand picked, pulped, fermented, washed, and sun dried. At no stage in the processing are chemicals used. The slow-dried parchment is packed in clean, vegetable-based jute bags and stored at an ambient temperature while awaiting further processing into clean coffee.

As one of the only (as far as I know the only, but I don't want to get in trouble) biodynamic certified roasters, we are one of the few who can take advantage of this certification.

I'm going to give you my Has Bean Steve summary of what biodynamic is in one short sentence. Biodynamic means the farmer gives a stuff about the farm, the land, the animals on the farm and the people that live and work on it. Like the sound of it? Yes, me too, and that's why we are involved at the ground level. Ignore the hooky-cooky stuff you may have heard about it and remember this: as long as growers follow the good principles of biodynamics then it's good for the cup, the environment, and everyone involved.

In the cup expect everything you have never seen in an Indian coffee. Expect, fruity, clean, citrus tangy, and an amazing after-taste of kumquat; an amazing example of what happens if you care and try to break a country's stereotype.

Roasting Information:
Not too dark with this one The range is from light to medium dark, depending on what you want to use the coffee for. We take this just into the first few pops of second crack, no oils.

"Quick Look" Guide:
Fruity, citrus, tangy, kumquat, clean.

Good Filter: Yes, Good Espresso: Yes

Cupping notes

Clean cup 7/8
Sweetness 6/8
Acidity 7/8
Mouthfeel 6/8
Flavour 7/8
Aftertaste 6/8
Balance 6/8
Overall 7/8
Correction +36
Total 88

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