Blue Tokai Coffee Tasting, Comparison- Skia Coffee 2 Lots 2 Processes 1 Origin!

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0:00 Teaser
0:35 Details of farm, processing methods
3:50 Unboxing & aroma test
4:45 About Skia Coffee Farm & Ashish Rao
5:20 Random plug for Thimanna Mottegalu movie
5:35 Coffee brewing
5:55 Coffee tasting
8:25 Comparison with Amaltas Light Roast
9:00 Summary and close



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SKIA Coffee (Pack Of 2)

SWEET LIME, PRUNES, ALMONDS, TANGERINE, BROWN SUGAR, BERRIES

This two-pack (100 gms each) brings together distinct coffees from Nelaji Village in Coorg. Grown by smallholder farmers and processed by Ashish Rao, a first-generation producer, these lots mark our first collaboration with Skia Coffee.
Ripe, high-density cherries were pulped with the mucilage left intact, then placed in sealed tanks for a 72-hour anaerobic fermentation. A yeast strain purpose-built for controlled fermentation was introduced during this stage to develop complexity.
From there, the two lots took separate paths.
Honey Sun Dried
The first lot was dried slowly on raised beds under controlled shade. Roasted to a medium profile, it makes for a balanced cup with notes of sweet lime, prunes, and almond.
Recommended Resting Period: 16 Days
Thermal Shock
This second lot was immersed in hot water, then rapidly cooled in ice. It was then mechanically washed and dried slowly under shade. Also roasted to a medium profile, it brews cups with notes of tangerine, brown sugar, and berries.
Both coffees brew beautifully as an espresso or with an AeroPress, Moka Pot, or French Press. They taste great black and pair well with milk. Together, they offer a chance to explore how thoughtful shifts in processing shape flavour in the final cup.
Recommended Resting Period: 12 Days
SKIA COFFEE
COORG, KARNATAKA
Run by Ashish Rao, Skia is a dream years in the making. After visiting nearly 30 estates, he found the right plot in Coorg and began building the farm from the ground up.


https://bluetokaicoffee.com/collectio...


In coffee, a "resting period" refers to the time after roasting when the beans are allowed to sit before brewing. This period allows the coffee to degas, releasing trapped carbon dioxide, which improves the coffee's flavor and extraction during brewing. Freshly roasted coffee beans are full of carbon dioxide, which can lead to a bitter, acidic, and unevenly extracted brew if not allowed to Degas.


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