India Gundhikan Anaerobic Espresso
Summary
Single-origin specialty coffee from Gundikhan Farm in the Chikkamagalur region of India. Grown at 1,400 masl with the Chandragiri arabica variety under forest shade with a focus on sustainability. Processed anaerobically: ripe cherries fermented for 72 hours in airtight plastic drums with added yeast. Brewed as espresso it delivers intense depth: ripe pear sweetness, full velvety cocoa body and a warm elegant rum finish.
Espresso
Ratio 1:2.5- Coffee in
- 14 g
- Coffee out
- 35 g
- Time
- 20 s
- 1.Weigh freshly ground coffee (example: 14 g).
- 2.Pour the coffee into a dry, clean portafilter, spread it evenly and tamp.
- 3.Before and after extraction, run hot water through the group head; lock in the portafilter and start extraction.
- 4.Collect the extraction in a cup on a scale; with 14 g coffee and a 1:2.5 ratio, the yield should be 35 g in 20–25 seconds.
Adjust the grind: finer if the espresso runs too fast, coarser if it runs too slowly. Change only one variable at a time.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Espresso
- Decaffeinated
- No
- Producer
- Gundikhan Farm
- Altitude
- 1400 m.a.s.l
- Variety
- Chandragiri
- Notes
- Cocoa, Pear, Rum
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The roaster
Goriffee is a specialty coffee roaster in Bratislava, Slovakia, with roots in Rwanda—co-founder Erik first fell for coffee there as a volunteer, and the name f…
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