Nagaland Rice Yeast Natural (Tsiese Coffee Farm)

About the process

Freshly harvested ripe cherries undergo anaerobic fermentation using a locally sourced rice yeast culture from Nagaland. Fermentation is guided by sensory evaluation rather than a fixed timeframe. The beans are then dried on raised beds over approximately 25 days, with regular turning to ensure even drying.

Cuppers Note

The cup opens with a citrus-forward, candy-like sweetness that is bright and fruity. The wet aroma carries ripe melon, and the cup settles into a naturally sweet, pink-fruit character with a juicy body and vibrant, lively acidity. The finish is long, with a mosambi aftertaste that lingers on the palate.