Fruits Bomb

Fruits Bomb



This coffee is our attempt at unconventional processing : Anaerobic Fermentation. If not carefully done, this kind of process can be a disaster resulting in coffee that has over-fermented flavor, something you can relate to decayed fruits. But if it's done correctly, it can be a magic: adding complexity to the fruitiness and enhancing sweetness and body.


Rightfully named “Fruit Bomb”, this coffee has been processed using a proven Anaerobic Fermentation process over 48 hours that adds complexity to the natural fruitiness of Stanmore Estate coffee and enhances its sweetness. It's delightfully sweet with figs and floral aromatic notes. It has a crazy flavor profile combining  Blackberry, Apricot, Raisins and Toffee with a very sweet aftertaste .It's wild, but then anaerobic processing tends to produce wild and delicious coffee. Try it yourself.




Origin : Stanmore Estate

Altitude : 1450-1500 meters

Varietal : SLN-9

Process : Anaerobic Fermentation 48 Hours - Natural




Tasting Notes: Blackberry, Apricot, Raisins and Toffee

Body : Syrupy, Juicy

Aftertaste: Super sweet  and long like a toffee.


Roast Rite Color ( Whole Bean) : 67

Roast Rite Color ( Ground): 72

Roast Level- Light

Grind Size

Grams in - 20 g

Grams out- 240 ml

Temperature - 89 Degrees Celcius.

Time-  2.30-2.40 minutes.

  • Pour  60 ml water slowly and wet the coffee about 10 seconds.
  • Bloom for 30 seconds.
  • Pour 180 ml water slowly and evenly.
  • Swirl or shake for few seconds.
  • Wait for the brew to finish, if time does not match adjust the grind size.

Expected TDS- 1.84

Expected Extraction - 19.5%.



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