We received samples for a small estate lot of peaberry from India, a lot I had cupped and liked in previous seasons, and snapped up the last 4 bags. 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. Anyway, Kattehollay Estate is at 1300 meters, and is often a more dense coffee anyway by way of it's novel form and maturation. The cup sends some mixed messages in the aromatics, mineral-type and savory smells, that reslove themselves in the cup flavors. The dry fragrance is food-like in a way, saucy, what we call Umame (look it up in our glossary!). There are roasted almondy nut tones, and these come through in the wet aroma too, along with subtle hints of sandalwood. The cup is a bit different, with sweetness and body, mild brightness, and balance being the main features. There are starfruit flavors initially, a touch of pear, and the aforementioned almond tone. The body is not overbearing, but pleasantly substantial. There's a modicum of brightness giving the cup a bit of liveliness, and a sweet anise note as it cools. A cup like this works very well in vacuum brewing, and we enjoyed the espresso as well. Soft, rounded, it bears some resemblance to the Carmo de Minas Brasils we have had previously, although that region is a few continents away. It's a very small lot so we are limiting the amounts to spread it around a bit.