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Grapes Fermentation Roasted Beans
₹760.00
The Grape Fermentation process is a masterful fusion of fruit and coffee craftsmanship, where the natural sweetness of ripe grapes harmoniously intertwines with the complex character of specialty coffee.
After crushing fresh grapes to extract their juice, they are combined with handpicked coffee cherries, both at peak ripeness. This blend undergoes careful fermentation for several days, allowing the sugars and aromatic compounds from the grapes to infuse deeply into the beans.
Once fermentation reaches perfection, the coffee is washed for clarity and sun-dried slowly to preserve its rich, fruit-forward essence.
The result is a vibrant and refined cup, bursting with fruity complexity, wine-like depth, and a smooth natural sweetness.
Flavor & Notes:
Tasting Profile: Apricot • Sweet Red Grapes • Guava • Vibrant Berries
Expect a bright, juicy cup with lively acidity, balanced sweetness, and a silky finish reminiscent of fine dessert wines.
Drinking Preferences:
Best enjoyed as Filter Coffee
Recommended Brewing Techniques: Pour Over and AeroPress
Elevation:
Sourced from premium high-altitude plantations grown under the shade of native jungles and fruit trees at elevations between 4,000 and 5,000 feet, ensuring exceptional flavor clarity and aroma.
Freshness Assured:
Packaged in a tamper-proof, resealable zip-lock pouch with a one-way freshness valve, designed to lock in aroma and preserve peak freshness until every last 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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