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HomeCoffeesVeer Attikan, Anaerobic Natural
Veer Attikan · India

Veer Attikan, Anaerobic Natural

Anaerobic Natural SL795, grown at 795 masl

Roasted by Five Senses Coffee

Available now· checked 18 Jun
EstateRoaster-stated
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Details

RoasteryFive Senses Coffee· Melbourne, Australia
EstateVeer Attikan Estate, Veer Attikan, India?
Producer—
ProcessAnaerobic NaturalAn innovative fermentation process is unlocking new potential in one of Veer Attikan's most common varietals. By anaerobically fermenting the 'workhorse' SL795 varietal✓
Harvest—
Altitude795 masl
ClimateTropical monsoon
VarietiesSL795✓
RoastFilter✓
Tasting notespassionfruit, rum and raisin, cherry chocolate✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • passionfruit
    Fruity
  • rum and raisin
    Fruity › Dried › Raisin
  • cherry chocolate
    Fruity › Cherry

Supply Chain

  1. Estate

    Veer Attikan Estate, Veer Attikan, India

  2. Roastery

    Five Senses Coffee

  3. Coffee· viewing

    Veer Attikan, Anaerobic Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKaradykan, AnaerobicThailand Aoy Nui Typica Anaerobic NaturalVeer Attikan, WashedBekele Belaycho - Anaerobic NaturalKombeymadaAttikanMore from this farmVeer Attikan Estate5 moreSimilar flavour profilepassionfruit, rum and raisin, cherry chocolate205Same processAnaerobic Natural776From the same originIndia478More from this roasterFive Senses Coffee254 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude795 maslRoastFilter
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability