Ginimao S-795 • Yeast Inoculated Washed

Situated within the Bababudangiri range of India’s Western Ghats, Ginimao Estate balances progressive coffee cultivation with a commitment to ecological preservation. Under the stewardship of Steven Rebello, the estate has introduced innovative practices, including a biogas digester for treating coffee-processing wastewater, reportedly the first of its kind in India’s coffee industry. Ginimao also maintains a dense shade canopy to preserve wildlife habitat, prioritizing biodiversity despite the potential impact on coffee yields. Restrictions on shade-tree pruning and chemical use further reflect the estate’s commitment to protecting the surrounding ecosystem.

This lot features S-795, a cultivar developed in India with genetic lineage tracing to Kent and Liberica strains. Fully ripe cherries are selectively hand-picked, manually sorted, and mechanically density-sorted before depulping. The parchment is then inoculated with baker’s yeast and undergoes approximately 18 hours of controlled dry fermentation. The coffee is then mechanically washed and dried for approximately 15 days on raised beds or patios, using a combination of shade and polyhouse drying.