Ammikulavi Frozen Cherry

96 hours of anaerobic fermentation. 72 hours of freezing. 25 days of slow drying.

From The Ammikulavi Estate, nestled at 1,300–1,400 MASL in the Pulney Hills of Tamil Nadu, comes a coffee shaped by patience, precision, and experimental processing.

The journey begins with carefully hand-picked cherries selected at their ripest. These cherries undergo 96 hours of anaerobic fermentation, followed by 72 hours of freezing. After freezing, they are allowed to defrost before being spread across raised beds for 25 days of shade drying.

The result is a process that brings together controlled fermentation, a freezing stage, and an extended drying period. Each stage contributes to the coffee's development, making this lot a distinctive expression of the estate's approach to processing.

At Percup, we roast Ammikulavi Frozen Cherry to bring out the character of the lot while respecting the work that went into producing it.

This is not just about the origin of a coffee. It is about the decisions made after harvest — and the possibilities they create in the cup.