This coffee is sourced from Gundikhan Farm in the Chikkamagalur region of India, where the Chandragiri variety is grown with an emphasis on sustainability and cultivation in the shade of a natural forest. It is processed using an anaerobic process in which ripe cherries are fermented for 72 hours in plastic barrels without air , with the addition of yeast.

Every detail – from origin and processing to roasting – has been adapted to bring out the character of the bean and its unique terroir in the cup, this time in a concentrated form.

Under the high pressure of the coffee machine, this coffee turns into a thick, syrupy elixir with a rich creaminess. The extraction enhances the intensity and depth of the taste: the sweetness of the ripe pear combines with the full, velvety body of the cocoa. The anaerobic fermentation is most evident in the espresso’s aftertaste, which leaves a warming and elegant rum note on the tongue.

It is a coffee for those who are not just looking for energy in an espresso, but a complex dessert experience – a small cup with a big character.