Melkodige Estate - Wine Yeast Fermented Anaerobic Naturals

Anaerobic Natural Microlot

Grapes. Chocolate. Figs. Mango. Jackfruit.

Fruit-forward, exotic and indulgent with a velvety chocolate finish.

We approached the roast with care, opting for a light-medium profile to showcase the fruit-forward vibrancy while adding just enough development to bring out its chocolatey depth.

A steady Maillard phase allowed the juicy grape and fig notes to ripen into richness, while extended caramelization introduced a velvety, truffle-like chocolate base.

The result is a cup that moves seamlessly from bright tropical fruit to dark, honeyed sweetness, with a gentle fermentation edge adding intrigue and dimension.

Built for those who love fruit-driven naturals with a luxurious finish.

Cup Character

Bright tropicals, dark fruit and chocolate depth.

Grapes and figs bring juicy richness, mango and jackfruit add tropical lift, while chocolate gives the cup a smooth, indulgent finish.

Roaster’s Select Recipe

Pour Over

A clean, expressive brew for highlighting grape, fig and tropical fruit clarity.

1. Coffee Use 16g of coffee.
2. Water Pour 250ml of water in 3 pours.
3. Time Target: 2m 45s – 3m 00s.

Alternate Recipe

Inverted AeroPress

A rounder cup with more body, deeper fruit sweetness and a smooth chocolate base.

1. Coffee Use 17g of coffee.
2. Water Add 220ml of water using the inverted method.
3. Steep Let it steep for 2 minutes.
4. Press Press slowly for 30 seconds.

Immersion Recipe

Clever Dripper

Best for a balanced, syrupy cup with controlled extraction and a clean finish.

1. Coffee Use 18g of coffee.
2. Water Add 270ml of water.
3. Time Target: 3m 30s steep, then drain.