Komal, Espresso aus Indien

Kaffeeinfos

Geschmack Tamarinde, Weintrauben, quirlig und dicht

Herkunft Sirangalli Community, Coorg, Karnataka, Indien

Produzierende Sirangalli Community mit Komal und Akshay von der South India Coffee Company

Varietäten SLN 6, SLN 9, Chandragiri

Nachernteprozess Natural anaerobic: 5 Tage in geschlossenen Tanks fermentiert, 7 bis 10 Tage Trocknung in kontrolliertem Temperaturumfeld, danach zwei Monate Ruhe vor dem Schälen

Bezug Über This Side Up, Niederlande

Zertifizierung keine

Alle unsere Kaffees werden als ganze Bohne verkauft.

Sensorik

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Geschmacksnoten

1 wenig · 3 mittel · 5 viel

fruchtig

5 beerig

4 floral

2 nussig-schokoladig

3 würzig

1 Fermentationsnoten

5

Extrem vielseitiger und vielschichtiger Kaffee. Von roten Weintrauben über süsse Passionsfrüchte bis zu verschiedenen Waldbeeren und Pralinen können wir alles finden.

Körper und Nachgeschmack

Mundgefühl / Textur

5 Nachgeschmack

5 Gewicht

3

leicht mittel schwer

seidig weich samtig

teeähnlich rund vollmundig

dezent cremig dicht

Ewig langer Nachgeschmack nach Praline, süsser Passionsfrucht, tropischen Früchten.

Balance

Säure: Intensität

5 Säure: Komplexität

5 Bitterkeit

1 Süsse

5

Säure 50 % Süsse 50 %

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The Komal espresso, sourced from the Coorg region of Karnataka, India, represents a collaborative effort between the Sirangalli Community and Komal and Akshay of the South India Coffee Company. Roasted by Kaffeemacher, this lot utilizes a natural anaerobic processing method. While traditional natural-processed coffees often exhibit heavier fruit profiles and increased sweetness, the anaerobic fermentation stage can introduce unique acidity and complex, wine-like characteristics to the cup. In this specific instance, the roaster identifies distinct notes of tamarind and grapes. To better understand how these specific processing techniques influence the final profile, you can explore our guide on processing methods. As you evaluate the nuances of this Indian espresso, referencing a flavor wheel can be a helpful tool for identifying the subtle interplay between the fruit-forward acidity and the inherent body typical of coffees from this region.