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Anugraha Slow Dried Naturals — light roast Arabica coffee from Kodaikanal
Anugraha Slow Dried Naturals — light roast Arabica coffee from Kodaikanal
Anugraha Slow Dried Naturals — light roast Arabica coffee from Kodaikanal
Anugraha Slow Dried Naturals — light roast Arabica coffee from Kodaikanal

Anugraha Slow Dried Naturals

Coffeeverse
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We dried the coffee for 45-50 days in the gentle sun, allowing the cherry's richness to infuse the beans. This process highlighted tropical fruit nuances and…

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About Anugraha Slow Dried Naturals

We dried the coffee for 45-50 days in the gentle sun, allowing the cherry's richness to infuse the beans. This process highlighted tropical fruit nuances and the coffee rested for 45 days for a balanced flavor before cupping. The result is a cup bursting with flavors and lasting sweetness.

Production details

Roastlight
Processslow dried
RegionKodaikanal
EstateAnugraha Estate
VarietySLN 795
SpeciesArabica
Suggested brew methodsAeropress, Cold Brew, Espresso, French Press, Moka Pot, Pour Over
Taste Experience

Flavor Profile.

Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.

Acidity2.0Sweetness2.0BodyBitterness1.0Clarity

Tasting Notes

Original tasting notes from Coffeeverse

Black TeaColaMaltSweetnessTropical Fruit

Pricing & Availability

₹1,000
In Stock
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Good to Know

Before You Brew.

Quick answers on how Anugraha Slow Dried Naturals tastes, brews, and where it comes from.

Coffee Q&A

Coffeeverse's tasting notes for Anugraha Slow Dried Naturals lean toward Black Tea, Cola, Malt and Sweetness. Flavor is subjective and shifts with roast freshness, grind size, and brew method, so your cup may vary.

Anugraha Slow Dried Naturals is a single-origin coffee, sourced from one origin rather than blended, so it reflects the character of that specific place.

Anugraha Slow Dried Naturals is suggested for Aeropress, Cold Brew, Espresso, French Press, Moka Pot and Pour Over. As a rule of thumb: espresso needs a fine grind, pour-over and drip a medium grind, and French press or cold brew a coarse grind. Dial in from there to taste.
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