Koraput | India
Koraput lies in the state of Odisha in eastern India, far from the traditional coffee regions in the south. The coffee here is grown by smallholder farmers of the Punjsil group. This lot went through anaerobic natural processing: the coffee cherries first ferment in sealed tanks without air and are then dried with the fruit still on. The result is a sweet, fruity coffee with a full body.
In the cup: stone fruit, dark chocolate, raisins, red flowers and a juicy acidity reminiscent of red cherries.
A great choice if you want a fruity coffee with a chocolatey base. It shines both as espresso and as filter coffee.
About the coffee
- Origin: India, Odisha, Koraput
- Altitude: approx. 900 m a.s.l.
- Variety: Arabica SLN 9
- Process: anaerobic natural
- Quality score: 84.50 points
Fruit meets chocolate
Koraput
Stone fruit, dark chocolate, raisins, red flowers and a juicy acidity reminiscent of red cherries.
490,00 Kč 1.441,18 Kč/kg
- Score
- 84,5
- Variety
- Arabica SLN 9
- Process
- An. natural
- Region
- Koraput
Acidity
Body
Sweetness
Brewing guide
- 93–94 °C
- Temperature
- 28–32 s
- Time
- Fine
- Grind
- Preheat the portafilter and cup.
- Add 18 g of coffee and tamp evenly.
- Extract 40 g of espresso in 28–32 s.
- 90 °C
- Temperature
- approx. 3 min
- Time
- Medium-fine
- Grind
- Rinse the filter with hot water and discard the water.
- Add 12 g of coffee, pour a little water over it and let it bloom for 30 s.
- Gradually pour up to 200 g of water, about 3 minutes in total.
How much are you making?
Use 24 g of coffee for 400 ml of water
- 93–94 °C
- Temperature
- 4–5 min
- Time
- Medium-coarse
- Grind
- Place the filter with the triple-fold side towards the spout, rinse it with hot water and discard the water.
- Add 30 g of coffee, pour 60 g of water and let it bloom for 45 s.
- Pour in slow circles up to 500 g, 4–5 minutes in total.
How much are you making?
Use 30 g of coffee for 500 ml of water
- 93 °C
- Temperature
- 8 min
- Time
- Coarse
- Grind
- Add 15 g of coffee and pour over 225 g of water.
- Let it steep for 6 minutes, then stir.
- After 8 minutes, slowly press the plunger and pour.
How much are you making?
Use 30 g of coffee for 450 ml of water
- Hot water
- Temperature
- 4–5 min
- Time
- Medium-fine
- Grind
- Fill the bottom chamber with hot water up to the valve.
- Fill the basket with coffee and level it without tamping.
- Use medium heat; as soon as the coffee starts to hiss, take it off the heat.
- If you like, dilute the finished coffee with hot water, up to 1 : 1.
How much are you making?
Use 10 g of coffee for 100 ml of water
- 93–96 °C
- Temperature
- 5–6 min
- Time
- Medium-coarse
- Grind
- Insert a paper filter and rinse it with hot water.
- Use 60 g of coffee per 1 l of water.
- Start the brewer and stir the coffee before pouring.
How much are you making?
Use 30 g of coffee for 500 ml of water
Taste is personal. Treat these recipes as a starting point and adjust the dose and water to your liking.
Consumer information
- Name
- Roasted whole bean coffee – Koraput
- Ingredients
- 100% roasted whole bean coffee
- Weight
- 340 g
- Country of origin
- India
- Storage
- Store in a dry place, protect from heat and direct sunlight.
- After opening
- Best used within 1 month, even if the bag is well sealed.
- Distributor
- Epic Motion s.r.o.
- We pack our coffee shortly after roasting, and it stays fresh for up to 6 months. The best-before date and batch number are printed on the bag.
Koraput | India
Koraput lies in the state of Odisha in eastern India, far from the traditional coffee regions in the south. The coffee here is grown by smallholder farmers of the Punjsil group. This lot went through anaerobic natural processing: the coffee cherries first ferment in sealed tanks without air and are then dried with the fruit still on. The result is a sweet, fruity coffee with a full body.
In the cup: stone fruit, dark chocolate, raisins, red flowers and a juicy acidity reminiscent of red cherries.
A great choice if you want a fruity coffee with a chocolatey base. It shines both as espresso and as filter coffee.
About the coffee
- Origin: India, Odisha, Koraput
- Altitude: approx. 900 m a.s.l.
- Variety: Arabica SLN 9
- Process: anaerobic natural
- Quality score: 84.50 points
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