UMAMI

Tasting notes

In the roaster’s words

Part of our Future category, Umami balances savoury marmite depth with candyfloss-like sweetness, a medium-high body, and a rounded finish. It stands out not only for how it tastes today, but for what it represents for the future of coffee. Its unique profile earned it a place on the competition stage at the 2025 UK Barista Championship Finals. Carefully grown at an altitude of 1000m and naturally processed with an 84-hour yeast-inoculated fermentation, it showcases Excelsa’s expressive fruit character while remaining balanced and approachable. With its naturally low caffeine content and climate resilience, this coffee reflects the kind of thoughtful experimentation and long-term thinking we’re excited to support. Built for curious brewers, it shines in both filter and espresso, where its clarity and fruit expression really stand out. This is a coffee for those looking to step beyond the familiar, while still enjoying a cup that feels intentional, considered, and well structured. Producer This coffee was produced at Mooleh Manay Estate in collaboration with South India Coffee Company and SICC Labs - leaders in traceable, future-focused Indian coffees - Umami reflects a shared commitment to research, sustainability, and quality. If you’re ready to explore a rare coffee species with expressive flavour and a story grounded in innovation, this one is well worth your attention. Mooleh Manay is located near the backwaters of the Harangi Reservoir in Nakoor Village, Coorg, Karnataka, and is managed by Komal and Akshay Dashrath. The farm was taken over from fourth-generation coffee planter Ms. G.G. Padmashree, and continues a long tradition of coffee cultivation in the region, now guided by a data-driven and quality-focused approach. The estate spans 75 acres at an altitude of 1000m., with clayey loam soils and an annual rainfall of approximately 65 inches, creating ideal conditions for coffee production. Mooleh Manay cultivates multiple coffee species, including Arabica, Robusta, and Excelsa, placing particular emphasis on meticulous harvesting and processing to express each coffee’s full potential. This coffee was sourced through the South India Coffee Company, a specialty green coffee trade house working with over 30 producers across India and prioritising transparency and traceability. In collaboration with SICC Labs, the company is actively researching low-intervention and climate-resilient coffee species like Excelsa, helping to document, refine, and share c

Notes

Excelsa coffee naturally processed with an 84-hour yeast-inoculated fermentation; naturally low caffeine and noted for climate resilience; featured at the 2025 UK Barista Championship Finals.