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Pineapple Fermentation Roasted Beans
₹740.00
Experience one of the most innovative creations in coffee craftsmanship — the Pineapple Fermentation process.
In this unique method, pulped coffee beans are fermented with fresh pineapple, allowing both the fruit and the coffee cherries to transform into a harmonious fusion of tropical flavors.
The addition of pineapple encourages the growth of natural yeasts and microbiomes, enhancing the complexity of the flavor profile, while its natural sugars help gently remove the mucilage from the beans.
The result is an extraordinary cup that captures sweet, tangy, and caramelized tropical notes — a true delight for adventurous coffee lovers.
Flavor & Notes:
Tasting Profile: Pineapple • Caramel • Jackfruit • Honey
A bright and tropical cup with layers of fruit sweetness, smooth body, and honeyed finish.
Drinking Preferences:
Best enjoyed as Filter Coffee
Recommended Brewing Techniques: Iced Coffee and AeroPress
Elevation:
Sourced from high-quality beans grown in the shade of native jungles and fruit trees at elevations between 4,000 and 4,500 feet, ensuring superior flavor depth and aroma.
Freshness Assured:
Packaged in a tamper-proof, resealable zip-lock pouch with a one-way freshness valve, keeping your coffee aromatic, flavorful, and perfectly fresh till the 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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