Exclusive Coffee Tasting session At Drip & Drop Coffee

The world of coffee is ever-evolving and for us at Coffee n Love each bean tells a story. Recently, we had the privilege of hosting a coffee event that left a lasting impression on the coffee enthusiasts.

These coffees weren’t just beverages, but it represented years of dedication and commitment to quality.

I was thrilled to be able to meet the Bangalore coffee enthusiasts at drip and drop coffee on the August 18 Sunday at JP Nagar. I got to showcase two of our most exciting offerings: The Robusta Frozen Cherry 2.0 and the Arabica Anaerobic Naturals.

The core of our event was to celebrate the craftsmanship and the delicate balance of science and tradition that goes along with experimenting these different processing techniques. Considering what Robusta has always been known for, we wanted to push the boundary and showcase what this coffee can truly be.

Robusta Frozen Cherry 2.0 brought out extraordinary depth of flavour. The idea of making Robusta shine brighter than Arabica was quite tricky. We started with picking the cherries at their peak ripeness, further we allowed them to interact with anaerobic bacteria’s. We wanted this to be in the most natural environment as possible. Which is why we did not add any yeast, additional bacteria or mould to it.

While we kept monitoring the fermentation process, we followed by freezing them to undergo sub 0° once they reach the desired time. We pull them out from the freezer and allow the cherries to thaw. This resulted in a complex yet balanced cup, which had reminiscent flavours of Fine Wine, Juicy Grapes, and Rich Cacao Nibs.

We tried to have a conversation and share some thoughts, we had for our excited enthusiasts. Some of the conversation was based on the origin, the altitude of the farm, the generations efforts and even the varieties of Robusta’s.

Most importantly, I wanted to showcase how this particular lot was a revitalised piece from last year’s fermentation processes. The magic came from the extended fermentation technique something that we had tried last year, but not as long as we did this year. 🪄 This is one of the coffees that we have extended the fermentation time like no other coffee.

As you can see on the board, Drip and Drop coffee would serve coffee either in an espresso form or by manually brewing these coffee beans. They had a specific home blend with a unique ratio that worked for them. Some washed Arabicas. But then came our 100% Fine Robusta, along with specialty Arabicas which I’ll tell you more about.

Unlike other cafes, the food specials here were mostly buns and burgers. 🍔

Without further delay, let me just dive into the specialty Arabica that I wanted to tell you about. If Robusta Frozen Cherry 2.0 was the star of the show, then the Arabica Anaerobic Naturals was the perfect complement. The anaerobic natural process is relatively a new method in the coffee world, but it has quickly gained popularity. For this specific lot, after the selective harvesting of ripest cherries, the cherries were replaced in sealed tanks to undergo fermentation in an oxygen free environment. This encourages the development of complex flavours that are not produced in the traditional methods.

The Arabica Naturals was served as an espresso, the cafe owner kept saying how it had flavours of raisin and zesty feel to the palate. There was a bright acidity that brought sweet fruity notes. If you’re looking for a truly symphonic taste experience, this coffee gave a refreshing and indulging experience.

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I know, I’ve shared a lot about what the coffee was like, but I’m sure you must be thinking where are these coffees from?

The Arabica Anaerobic Naturals originate from Hassan, Sakleshpur, a region renowned for its distinct Arabicas. The shade-grown coffee estate is owned by Mr. Manohar Mendonsa, a third-generation coffee producer at Sommahalli Estate, which is situated at an altitude of 3,051 feet. For this specific coffee, the variety selected was Selection 6. The Mendonsa family has preserved various Arabica varieties, including Chandragiri, Old Kent and Selection 6. The estate's local trees provide filtered sunlight, allowing the coffee plants to slowly progress through their growth cycle, resulting in rich, red cherries by November.

Robusta Frozen Cherry 2.0 originates from Chikmagalur, Magundi Village, a Robusta Belt known for its dense robusta production. The sun grown coffee estate is owned by Ms Lynn Mascarenhas, a fourth-generation coffee producer at St. Margaret Estate, which is situated at an altitude of 2460 feet. For the specific coffee, the variety selected was Old Peridenia. The muscarine family has various robust varieties, including Selection 274, CxR and Old Peridenia. The estates local trees are often shade lopped or chopped strategically. This is to provide 60% shade, loving the coffee plants to progress much quicker India growth cycle, and result in red cherry by December.

The Owner - Mr. Gurudeep

I've had multiple conversations with Gurudeep and each time, it was clear that he values quality and fruity flavours in the coffee he serves. When we discussed the coffee samples we sent over, his depth of knowledge about coffee tasting truly stood out. What impressed me even more was his passion and enthusiasm for delivering the best experience to his customers. Although most of our interactions were over the phone, it only took a few days before the event to have a chance to meet him in person. When I did, he brewed several coffees and as he meticulously brewed each one, it became evident how small changes like water temperature, the quantity of water used could significantly impact the flavour in the cup. His ability to identify beans of the same coffee varieties with different processing methods truly amazed me.

Even though the Coffees themselves were the Star of the event, what truly made the day special was the community and the passion they share for coffee. The event brought together, not just coffee enthusiast, but also curious newcomers and a couple of industry professionals. Some were eager to learn the intricate detailing of the processes, some of them even came to hear the story behind the cup and as usual all of them came to taste the magic within the cup.

The Drip and Drop Coffee is a charming coffee shop located in JP Nagar, Bangalore. Upon entering, you'll find a variety of seating options. There are high chairs near the brewing area and round tables, which are ideal for groups. The warm ambiance and bright lighting, coupled with the beautiful wooden tables, create a welcoming and aesthetically pleasing atmosphere. Behind the espresso machine, there is always a skilled barista ready to craft the perfect shot. The owner also encourages customers to try the manual brews which is a special feature at Drip and Drop Coffee. In addition, there are some delightful coffee desserts offerings, the best way to appreciate them is to visit and taste them for yourself.

Both these coffee embodied the philosophy of “Taste the Story” where every sip Told them tales of the rich heritage, meticulous craftsmanship and underlying research that resulted in a successful and sophisticated tasting experience.

April Brewer was the manual equipment used to make subtle coffee for this event.

The event was supposed to start at 11 AM, our first Coffee enthusiast walked in five minutes early. While people kept walking in until it was 12. so we had an introductory conversation with each one of them. and started the event and 12 sharp.

In the photo, you can see Khyuum, who is a coffee roaster, so you know he is an industry professional. He used to roast most of our coffees in the previous year, it was quite exciting to see him walking through the cafe doors. 🚪

As I reflect on the success of the event, I am filled with excitement for the future that Fine Robusta and Specialty Arabica holds. The positive acceptance of robusta being so innovative and subtle while Arabica having a creamy yet zesty acidic vibe reinforced the belief that there is room for new possibilities in coffee production.

One of people I got to meet was Mr. Anil Misquith, who is creating a new Adivasi farmer producer company with thousand farmers. This is a part of his social work and the kind of coffee, honey tea that they produce are not only top-notch, but also quite sustainable and locally sourced.

Some of our customers also increased by the produce of ‘The Third Share’. He had brought some books that showcase not just the produce, but also the heritage behind. The journey was well explained with pictures, I wish I could share more from the book.

I got some shots of us, enjoying the event and having fun conversations. The event went so well that I got to bond with each and every coffee enthusiast in a way that I haven’t before. I am truly grateful for this opportunity that I got.

One of the most unbelievable moments of the event was when I came across 86 year old lady, who was interested to see how far coffee has come in the present day. She spoke a lot about the early 70s and how the coffee were made. The explanation she gave on the coffee plantations and the traditional methods of not just processing the coffee, but also drying it. Back, then, when the coffee is being dried, they used to use the heat of the fire so that the moisture would come to a standstill at 11%. These critical details from her stories of long ago made me realise what a massive journey coffee has taken today.

I introduced myself to her by mentioning that I had completed my master's in wildlife, which led me to the coffee farm where I began working on a sustainable approach. I was particularly interested in birds and conserving them became my goal. I knew that by focusing on the conservation of one species, I could help ensure the survival of many others, as a single effort can have a wide impact.

I was impressed with the tasting event and how this lady got to hear about the frozen cherry 2.0 being made. I spoke to her about the new techniques we work with at the farm. I also invited her to come sometime and visit us at the farm along with her to daughters. Indeed, it was a pleasure getting to meet them too. One of them happened to be a teacher for the primary kids. I loved how she expressed the need of getting the kids to also experience such innovative coffee experience experience. I can’t wait for this to happen, when it does, I’m sure you HIVERS would get to know immediately.✨😌