Raxidi Lobo Estate - Pichia Yeast

Raxidi Lobo Estate - Pichia Yeast

₹ 1,000 MRP (Inclusive of all taxes) Prices inclusive of all taxes
/
Tax included.

STRAWBERRY · PEACH · RED GRAPE · TANGERINE

With layers ranging from pink pomelo to chamomile, meet our third lot from Producer Series 2026, shaped by Mosto from a previous Gesha fermentation.

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ROAST Light

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HAVE IT BLACK

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ALTITUDE 950-1000 MASL

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PROCESSING ANAEROBIC NATURAL

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LOCATION SAKLESHPUR

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VARIETY ARABICA - SLN 5B

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A producer is more than one person.

This year, our packaging introduces you to the many custodians behind India’s highest-scoring coffees. Each release highlights a different role, from pickers and rakers to the many others who see a harvest through.

ABOUT THE COFFEE

Over the last few harvests, producers Richard Jos and Rachel Lobo have focused on the anaerobic natural process. Building on lessons they've learnt, they chose the Pichia yeast for this lot.  

Its journey began with 15 seasoned pickers from the estate's permanent staff harvesting ripe red cherries. After washing with fresh spring water and filtering out low-density floaters, the best of the harvest was moved to stainless steel tanks. There, Pichia yeast guided a 48-hour anaerobic fermentation, followed by slow drying on raised beds for 21 days.  

Roasted to a light profile, the result is an expressive lot that opens with the aroma of strawberry jam, trailed by layers that move from raspberry and plum tart to marigold and red cherry. The pleasant, punchy finish that rounds off each sip reminds us of candied orange peels.  

We recommend brewing this coffee black, either as a pour over or using an AeroPress.

Recommended Resting Period:  13 days

Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.

A producer is more than one person.
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Riverdale Estate

Named after the stream that meanders through the estate, Riverdale is a family-owned farm led by first-generation producer Prakashan Balaraman. It is home to rare Gesha varietals, co-fermentation experiments, and a spirit of constant learning. 
LEARN MORE

How to Brew

We recommend brewing this coffee black, either as a pour over or using an AeroPress.

How to Brew

RECOMMENDED METHODS

BREW TIME

2:45 Minutes

COFFEE DOSE

18g

GRIND SIZE

AeroPress

WATER VOLUME

240ml

WATER TEMPERATURE

92°C

BREW TIME

3:00 Minutes

COFFEE DOSE

16g

GRIND SIZE

Pour Over

WATER VOLUME

240ml

WATER TEMPERATURE

92°C

Try these community recipes shared
by some of our home brewers

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About Raxidi Lobo Estate - Pichia Yeast

Over the last few harvests, producers Richard Jos and Rachel Lobo have focused on the anaerobic natural process. Building on lessons they've learnt, they chose the Pichia yeast for this lot.  

Its journey began with 15 seasoned pickers from the estate's permanent staff harvesting ripe red cherries. After washing with fresh spring water and filtering out low-density floaters, the best of the harvest was moved to stainless steel tanks. There, Pichia yeast guided a 48-hour anaerobic fermentation, followed by slow drying on raised beds for 21 days.  

Roasted to a light profile, the result is an expressive lot that opens with the aroma of strawberry jam, trailed by layers that move from raspberry and plum tart to marigold and red cherry. The pleasant, punchy finish that rounds off each sip reminds us of candied orange peels.  

We recommend brewing this coffee black, either as a pour over or using an AeroPress.

Recommended Resting Period:  13 days

Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.