Terravagamon Excelsa Anoxic Naturals (Kerala Excelsa)
Tasting notes: clove, plum, black currant
A 120-hour anoxic-fermented Excelsa, spontaneously fermented within a natural cave. The cool, stable environment provided consistent conditions throughout the five-day fermentation, followed by controlled drying.
- Roast
- Medium
- Process
- Anaerobic, Natural
- Origin
- About TerraVagamon Estate, India
- Species
- Arabica, Robusta, Excelsa
- Price
- ₹888 / 200 g
- Per 100 g
- ₹444
- Format
- Beans or ground
- Stock
- In stock
Estate: About TerraVagamon Estate
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
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