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Melkodige- Indian Geisha
Indian Geisha (S9) – Anoxic Sequential Fermentation
Grown at an elevation of 4,200 ft above mean sea level (MSL) on the summit of Melkodige Hill, our Indian Geisha (S9) specialty coffee comes from an exclusive Geisha block, where only ripe cherries with a Brix level above 24% are selectively handpicked to ensure optimal ripeness and quality.
The coffee undergoes a Kenyan Wash process with Anoxic Sequential Fermentation, a carefully managed method that enhances the character of the coffee while preserving the integrity of the beans.
After harvesting, the cherries are hand-sorted and passed through a water bath to remove impurities and lighter cherries. They are then fermented under anoxic (oxygen-free) conditions for 24 hours before being pulped. The pulped beans undergo a second phase of anoxic fermentation using additional mucilage and cascara.
Following fermentation, the beans are soaked in water and agitated to remove the remaining mucilage. The coffee is then transferred to raised drying beds, where it is slowly dried over fifteen days.
The result is a meticulously processed Indian Geisha coffee, distinguished by its unique varietal, high-altitude cultivation, selective harvesting, and carefully controlled fermentation and drying techniques.
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Post Harvest Process
Producer
Melkodige Estate
Region
Karnataka
Process
Kenyan Washed Anoxic sequential Ferment
Varietal
Indian Geisha (S 9)
Altitude
4200 ft.
Type
100% Arabica Single Estate
Best Had
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Melkodige- Indian Geisha - 250 GRAMS / Wholebeans
₹ 880
AMALTAS BLEND SUBSCRIPTION
×
BEST ENJOYED ON
17g
Coffee Dose
Coffee Dose
230 ml
Brew Yield
Brew Yield
1:13.5
Ratio Of Coffee to Water
Ratio Of Coffee to Water
90°C
Temperature
Temperature
~2 mins
Brew Time
Brew Time
12g
Coffee Dose
Coffee Dose
90-100 ml
Brew Yield
Brew Yield
1:8
Ratio Of Coffee to Water
Ratio Of Coffee to Water
30-40°C
Temperature
Temperature
~4-5 mins
Brew Time
Brew Time
16g
Coffee Dose
Coffee Dose
240 ml
Brew Yield
Brew Yield
1:15
Ratio Of Coffee to Water
Ratio Of Coffee to Water
92°C
Temperature
Temperature
~3 mins
Brew Time
Brew Time
100g
Coffee Dose
Coffee Dose
1 Litre
Brew Yield
Brew Yield
1:10
Ratio Of Coffee to Water
Ratio Of Coffee to Water
20-25°C
Temperature
Temperature
16 hours
Brew Time
Brew Time
20g
Coffee Dose
Coffee Dose
240 ml
Brew Yield
Brew Yield
1:12
Ratio Of Coffee to Water
Ratio Of Coffee to Water
94°C
Temperature
Temperature
~4 mins
Brew Time
Brew Time
FREQUENTLY ASKED QUESTIONS
Can this coffee be consumed with milk?
Yes. Most of our blends are designed to work well with milk and produce balanced, chocolate-forward flavours that pair beautifully with cappuccinos, lattes and flat whites. The exception is Beat The Heat, which is developed specifically as a cold brew blend and is best enjoyed as intended. Our micro-lots and single estate coffees can be enjoyed either black or with milk, depending on your personal preference
How do I choose the right grind size?
Grind size depends on your brewing method. Espresso requires a fine grind, French press requires a coarse grind, while pour-over methods sit in between. When placing your order, you can select your brewing method and we will grind the coffee accordingly.
How good is El Bueno Coffee Roasters Coffee?
Freshness is central to how we roast and dispatch our coffees. Our blends are roasted almost daily to ensure consistent supply and peak flavour. Single estate coffees are typically roasted every 2-3 days, while our micro-lots are roasted in small batches every 3-4 days. For the best experience in the cup, we recommend consuming your coffee within 2–3 weeks of roasting
How should I store my coffee?
Store coffee in an airtight container away from light, heat and moisture. Keeping the coffee in its original sealed pack also works well. Avoid refrigeration as condensation can affect flavour quality.
What brewing methods work best with El Bueno Coffee Roasters?
Our coffees can be brewed using espresso machines, French press, moka pot, AeroPress, pour-over, or South Indian filter. Each brewing method highlights different flavour characteristics.
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