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Raxidi Lobo Estate
Raxidi Lobo Estate
Raxidi Lobo Estate

Light Roast light-roast

Raxidi Lobo Estate

Regular price₹ 850 MRP (Inclusive of all taxes) Prices inclusive of all taxes
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Tax included.

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SWEETNESS MEDIUM-HIGH

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BODY MEDIUM

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ACIDITY MEDIUM-HIGH

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BITTERNESS LOW

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ROAST LIGHT

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HAVE IT BLACK

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ALTITUDE 950M - 1000M

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PROCESSING ANAEROBIC NATURAL

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LOCATION SAKLESHPUR

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VARIETY SLN 5B

Mosambi, Raw Mango, Plum

TASTING NOTES

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FRUITY AND PUNCHY

Meet our second release from Raxidi Estate, a coffee farm run by three generations of the Lobo family since the 1950s. Processed using the anaerobic natural method, this light roast brews punchy cups with pleasant acidity and sweetness. 

The aromatics remind of cherries as a velvety mouthfeel reveals notes of mosambi, raw mango, and plum. Concluding each sip is an aftertaste of sweet lime, making for a bright, expressive cup. 

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Meet our second release from Raxidi Estate, a coffee farm run by three generations of the Lobo family since the 1950s. Processed using the anaerobic natural method, this light roast brews punchy cups with pleasant acidity and sweetness. 

The aromatics remind of cherries as a velvety mouthfeel reveals notes of mosambi, raw mango, and plum. Concluding each sip is an aftertaste of sweet lime, making for a bright, expressive cup. 

Best enjoyed black, we recommend brewing this coffee using an AeroPress, or as a Pour Over.

Recommended Resting Period: 11 Days

Additional Details

Country of Origin India

Manufactured By Muhavra Enterprises Private Limited

FSSAI No. 10821005000101

Net Quantity 250g/500g/1000g

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RAXIDI LOBO ESTATE,

SAKLESHPUR

Situated at an elevation of 950-1000 meters, Raxidi Estate spans 165 acres in Sakleshpur, Karnataka. Since the 1950s, three generations of the Lobo family have nurtured this land, and now, father-daughter duo, Richard and Rachel Lobo, continue to build on this legacy.

VISIT OUR FARM

About Raxidi Lobo Estate

Meet our second release from Raxidi Estate, a coffee farm run by three generations of the Lobo family since the 1950s. Processed using the anaerobic natural method, this light roast brews punchy cups with pleasant acidity and sweetness. 

The aromatics remind of cherries as a velvety mouthfeel reveals notes of mosambi, raw mango, and plum. Concluding each sip is an aftertaste of sweet lime, making for a bright, expressive cup. 

Best enjoyed black, we recommend brewing this coffee using an AeroPress, or as a Pour Over.

Recommended Resting Period: 11 Days

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