I like wet-process India arabica coffees, mild and very balanced, when they are correctly picked and processed. Much of the coffee is grown at relatively low altitudes, so ideally you want to find lots from altitudes above 1200 meters. This affects bean densities, which in turn affects roasting. "Soft" coffees from low altitudes are more difficult to roast, especially in small home roasters I believe, and the result can be ashy flavors, and greater risk of scorching or tipping the coffee. This is a new lot to us, but something I cupped in previous seasons and enjoyed. I simply thought it was better this season than in the previous, and decided to offer it! The Jasmine Estate spreads over 150 acres of the Chikmagalur area in Karnataka State. It was originally planted in 1888 and for a long time the majority was exported to London. In 1973 the Estate was acquired by K.R. Sethna, an environmentalist and ornithologist. He to converted the entire estate to organic in 1989. The coffee is grown at 3800 ft in forest-alluvial and humus-rich soil under a mixed canopy of 40-45 ft native shade trees. These trees also help to conserve the natural flora, fauna and soil of the Estate. The dry fragrance is nutty, and has a rustic sweetness, but is more on the savory side than overtly sweet. Malty, caramelly, and molasses-like sweetness are present in the wet aromatics, along with savory smells and the scent of steamed rice. The cup is unique, and a basmati rice note characterizes the first sip, both sweet and nutty. There's a sweet grain as well, barley, and a really silky smooth body. Herbal tea notes grace the finish as it cools down. Overall it is a sweet and mild cup, but exotic in the sense that these rice, barley and tea notes combine in an unusual and even unlikely way to make a very interesting tasting experience.