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Mix Fruit Fermentation Roasted Beans
₹730.00
The Mix Fruit Fermentation process is a celebration of nature’s diversity and craftsmanship, blending freshly pulped coffee cherries with a vibrant medley of ripe seasonal fruits. Co-fermented in a precisely controlled environment, the coffee absorbs the natural sugars, acids, and aromatic compounds of the fruits, creating a cup bursting with complexity.
Once fermentation reaches its peak, the coffee is washed to remove any residual fruit matter and then sun-dried on raised beds to preserve its layered flavor and ideal moisture balance. The result is a harmonious brew with a lively sweetness, refreshing fruit notes, and a smooth, syrupy finish.
Flavor & Notes:
Tasting Profile: Carambola • Crisp Apple • Juicy Pomegranate • Black Tea • Sweet Chocolate • Syrupy Body
Expect a bright, fruit-forward cup with chocolate undertones and a refined, tea-like finish.
Drinking Preferences:
Best enjoyed as Filter Coffee
Recommended Brewing Techniques: Pour Over and AeroPress
Elevation:
Sustainably cultivated at 4,000–5,000 feet under the shade of native jungle canopies and fruit-bearing trees, ensuring dense beans and exceptional flavor clarity.
Freshness Assured:
Sealed for perfection in a tamper-proof, resealable zip-lock pouch with a one-way freshness valve, maintaining peak aroma and taste from our farms to your cup.
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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