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Frozen Cherry Roasted Specialty Beans
₹780.00
Inspired by techniques from the wine industry, this unique coffee processing method enhances the natural sweetness and complexity of each bean.
Whole coffee cherries are fermented and then frozen, allowing sugars to concentrate naturally within the fruit. After freezing, the cherries are gently thawed and slowly dried on raised beds, resulting in a cup that’s vibrant, juicy, and bursting with flavor.
Flavor & Notes:
Tasting Profile: Juicy Mango and Mixed Berries
Expect a lively cup with bright acidity and sweet, fruity depth, offering a refreshing and complex sensory experience.
Drinking Preferences:
Best enjoyed as Filter Coffee
Recommended Brewing Methods: Pour Over and AeroPress
Elevation:
Sourced from high-quality beans cultivated under the shade of native jungles and fruit trees at elevations between 4,500 and 5,000 feet, ensuring superior aroma, density, and sweetness.
Freshness Assured:
Packaged in a tamper-proof, resealable zip-lock pouch with a one-way freshness valve to lock in flavor and aroma, guaranteeing maximum freshness in every brew.
Quantity
BREWING TECHNIQ
✅ Ensure that the water tank of your espresso machine is filled.
✅ Next, add the coffee to the portafilter and tamp it down gently to create an even and compact layer of coffee grounds.
✅ Insert the portafilter into the espresso machine and activate the machine, allowing it to brew for 35 seconds.
BEST TIPS TO BREW PERFECT COFFEE
• If your coffee has a sour taste, consider grinding the beans finer or applying more pressure during tamping to achieve a denser puck, which can enhance extraction. Conversely, if the coffee is bitter or astringent, it may be over-extracted, necessitating a gentler tamp or a coarser grind.
• The temperature of the water and the bar pressure are crucial factors in determining the flavor of your espresso; if your machine permits, aim for an extraction temperature between 94-96°C. For
lighter roasts, increasing the dosage can enhance extraction while keeping other variables constant, whereas for darker roasts, reducing the dose can help achieve a more balanced flavor.
• It is essential to tamp evenly, ensuring the coffee grounds are level, as uneven tamping can lead to channelling and result in a subpar espresso shot. During a 35-second extraction, the visual progression should be divided into thirds, beginning with a thin, dark stream, transitioning to a steady caramel color, and concluding with a lighter, faster stream; excessive light extraction canimpart bitterness and a woody taste to the coffee.
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