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80% Arabica, 20% Robusta | Freshly Roast, Premium AA Whole Coffee Beans
₹620.00
CBC offers a premium blend of 100% pure estate coffee, featuring a mix of 80% Arabica and 20% Robusta whole beans sourced from the Coorg and Chikmagalur regions of Karnataka, India.
Each batch is carefully handpicked and roasted in small quantities to ensure a consistently exceptional coffee experience tailored to your preferred roast type. The result is a rich, aromatic cup with a smooth and balanced flavor profile, highlighted by fruity notes and a subtle hint of chocolate.
Perfect for both hot and cold brews, this versatile blend suits every coffee lover — whether you prefer a classic black coffee or a creamy latte.
Flavor & Notes:
Predominantly Arabica beans deliver distinct floral and fruity notes.
The touch of Robusta adds brightness and mild acidity, rounding out the flavor profile beautifully.
Drinking Preferences:
Best suited for Espresso, Ristretto, or Cortado.
Ideal for black coffee lovers.
Works perfectly with home espresso machines.
Elevation:
Our beans are cultivated under the shade of native jungle canopies and fruit trees, grown at elevations of 4,500 to 5,000 feet, ensuring superior quality and depth of flavor.
Freshness Assured:
Packaged in a tamper-proof, resealable zip-lock pouch with a one-way freshness valve, preserving aroma and flavor until the very last 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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