22nd Crossing
Dark Chocolate | Dried Prunes | Dried Fruits
Flavour – The coffee shows a balanced interplay of sweetness and nut chocolate depth, featuring clear impressions of chocolate, caramel and hazelnut. A gentle yet lively prunes accent provides a refreshing top note, contributing to a layered and harmonious progression
Acidity- The acidity leans towards sweet citrus rather than sharp brightness.
Body – The mouthfeel is satiny and smooth. The body is medium and rounded.
Aftertaste – The finish is gentle sweet toned and clean, carrying persistent echoes of chocolate and orange zest. The sweetness lingers pleasantly without heaviness, leaving a refined and polished impression.
Roast Profile - Espresso
Origin - Chikmagalur, India
Process - Blended Washed
Altitude - 1260 MASL
Brew recipe
Dose- 18 to 20 grams
Yield - 30 to 35 grams
Time - 28 to 29 seconds
Ratio - 1:1.75
Coffee: Water
Temperature - 91 degrees
Yield - 30 to 35 grams
Time - 28 to 29 seconds
Ratio - 1:1.75
Coffee: Water
Temperature - 91 degrees
Recommended Brewing Method
* Espresso
* Moka Pot
* Aeropress
* Moka Pot
* Aeropress
Freshly Roasted.


