Melkodige Estate · Chikmagalur · Obata

Red grape and dried fig, a lift of jasmine. Medium light, for pour-over and espresso.

Sealed with a wine yeast. Dried in its own fruit.Obata · Depth 30

SUR LIE

Rs. 1,450.00
Rs. 1,450.00
Tax included. Free shipping across India.

First order? 10% off with code FIRSTCUP at checkout. Free shipping across India.

Grind size
size

Roasted after you order · dispatched in 48 h · free shipping across India

SUR LIE is an Obata from Melkodige Estate in Chikmagalur, Karnataka. The whole cherry goes into a tank with a wine yeast and the oxygen is shut out, then it is dried slowly inside its fruit.

In filter it tastes of red grape and dried fig, with jasmine behind. As espresso it turns to cocoa and stewed plum and ends on a red wine finish. It is roasted medium light, so the grape stays grape and does not collapse into jam.

Brew it as pour-over or espresso, and give it a week after roasting. If you want a quiet cup, this is not the coffee.

Storing it

Seal the bag after every use and keep it somewhere cool, dry and dark. Not the fridge, not the freezer — both move moisture into the beans.

Shipping & Returns

Roasted and dispatched within 1–2 working days. Delivery across India usually takes 3–6 days depending on where you are.

Shipping is free across India, on every order.
SUR LIE coffee bag from BROOT Coffee Roasters, New Delhi, a wine yeast anoxic natural Obata
Sur Lie in the cup: red grape, dried fig, jasmine lift. Melkodige Estate · Chikmagalur · Obata.
How to brew Sur Lie as pour-over: 15 g, 250 ml, 94 °C, 2:45–3:15.
SUR LIE coffee bag from BROOT Coffee Roasters, New Delhi, a wine yeast anoxic natural Obata
Sur Lie roast depth 30 of 100, a medium light roast. Shallow ground. Fruit and florals still lead, the sugars only beginning.
SUR LIE coffee bag from BROOT Coffee Roasters, New Delhi, a wine yeast anoxic natural Obata
Sur Lie in the cup: red grape, dried fig, jasmine lift. Melkodige Estate · Chikmagalur · Obata.
How to brew Sur Lie as pour-over: 15 g, 250 ml, 94 °C, 2:45–3:15.
SUR LIE coffee bag from BROOT Coffee Roasters, New Delhi, a wine yeast anoxic natural Obata
Sur Lie roast depth 30 of 100, a medium light roast. Shallow ground. Fruit and florals still lead, the sugars only beginning.
SUR LIE coffee bag from BROOT Coffee Roasters, New Delhi, a wine yeast anoxic natural Obata
Sur Lie in the cup: red grape, dried fig, jasmine lift. Melkodige Estate · Chikmagalur · Obata.
How to brew Sur Lie as pour-over: 15 g, 250 ml, 94 °C, 2:45–3:15.
SUR LIE coffee bag from BROOT Coffee Roasters, New Delhi, a wine yeast anoxic natural Obata
Sur Lie roast depth 30 of 100, a medium light roast. Shallow ground. Fruit and florals still lead, the sugars only beginning.
SUR LIE coffee bag from BROOT Coffee Roasters, New Delhi, a wine yeast anoxic natural Obata
Sur Lie in the cup: red grape, dried fig, jasmine lift. Melkodige Estate · Chikmagalur · Obata.
How to brew Sur Lie as pour-over: 15 g, 250 ml, 94 °C, 2:45–3:15.
SUR LIE coffee bag from BROOT Coffee Roasters, New Delhi, a wine yeast anoxic natural Obata
Sur Lie roast depth 30 of 100, a medium light roast. Shallow ground. Fruit and florals still lead, the sugars only beginning.

Ledger

Origin
Melkodige Estate, Chikmagalur, Karnataka
Process
Wine yeast anoxic natural
Varietal
Obata
Roast
Medium light
Depth
30medium light
Built for
Pour-over · filter · espresso
Size
250 g · 1 kg

In the cup

02methods

Filter

  • Red grape
  • Dried fig
  • Jasmine lift

Espresso

  • Cocoa
  • Stewed plum
  • Red wine finish

  1. Where it grows

    Melkodige Estate, in the coffee hills of Chikmagalur, Karnataka. It is the estate we go to for fermentation work, and this lot is Obata. What sets it apart is not the ground. It is what happens to the cherry after picking.

  2. The ferment

    The cherry goes into the tank whole. A wine yeast goes in with it and the oxygen is shut out, which is closer to a short wine maceration than to a coffee ferment. Sur lie is the winemaker's term for a wine left to rest on its yeast. Afterwards the coffee is dried slowly inside its fruit, and that is where the fig comes from.

  3. How we roast it

    Depth 30, medium light, roasted to order in New Delhi. We stop there so the grape stays grape and does not collapse into jam. Yeast-driven lots go loud before they go clear, so give it a week after roasting and the jasmine arrives. It is not a quiet coffee.

Brew it

02tickets

Brewing ticketNo. 01

Pour-over

Dose
15g
Water
250ml
Temperature
94°C
Time
2:45–3:15

Grind · Medium-fine

Rinse the paper. Bloom 40 s, then pour in three.

Brewing ticketNo. 02

Espresso

Dose
18g
Water
40g out
Temperature
93°C
Time
28–32s

Grind · Fine

Taste it black first.

Keep it

Seal the bag after every use and keep it somewhere cool, dry and dark. Not the fridge, not the freezer. Grind just before you brew; whole bean keeps longest.

Pair it

  • Black, in a small cup.
  • Dark chocolate, 70% and above.

Ask us

05questions
Does it taste like wine?

In places. Filter gives red grape and espresso finishes on red wine. It is still coffee: fig and jasmine in filter, cocoa and stewed plum in espresso. The roast is medium light so the grape stays grape.

When is it at its best?

About a week after roasting. Yeast-driven lots go loud before they go clear, and the jasmine arrives around the one-week mark. Keep the bag sealed until then.

Is it good as espresso?

Yes. Start at 18 g in, 40 g out, 28–32 seconds at 93 °C. It pulls cocoa and stewed plum with a red wine finish. If it tastes sour, grind finer. If it tastes bitter, grind coarser.

Can I get it ground?

Yes. Choose the grind when you add it to the cart: whole bean, home or commercial espresso, South Indian filter, AeroPress, moka pot, pour-over, Chemex, French press or cold brew. Whole bean keeps longest.

How fresh will it be?

Roasted after you order and dispatched within 1–2 working days. Delivery across India usually takes 3–6 days. Shipping is free on every order.

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Depth · Shallow

30/100

Shallow ground. Fruit and florals still lead, sugars only beginning.

00 · Surface 100 · Deepest

Where to start · Filter

  • Dose15 g
  • Water250 g
  • Temp93 °C
  • Time2:45–3:15

Grind medium. A house baseline for this depth, not a rule for this lot — move one thing at a time.

Beneath before cup.

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