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Bewild Canephora — medium roast Robusta coffee from Coorg, Karnataka
Bewild Canephora — medium roast Robusta coffee from Coorg, Karnataka
Bewild Canephora — medium roast Robusta coffee from Coorg, Karnataka
Bewild Canephora — medium roast Robusta coffee from Coorg, Karnataka

Bewild Canephora

Coffeeverse
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The Anoxic Naturals process at BEWILD is designed to enhance flavor depth and complexity. Ripened cherries are cleaned and sealed in airtight bags to create an…

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About Bewild Canephora

The Anoxic Naturals process at BEWILD is designed to enhance flavor depth and complexity. Ripened cherries are cleaned and sealed in airtight bags to create an oxygen-free environment, then placed in high-density polyethylene (HDPE) barrels for 10 to 11 days of fermentation.

Production details

Roastmedium
Processanoxic naturals process
RegionCoorg, Karnataka
EstatePoomale Estate
VarietyOld Peridenia
SpeciesRobusta
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

CloveDark ChocolateRoasted Walnut

Pricing & Availability

₹1,000
In Stock
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Good to Know

Before You Brew.

Quick answers on how Bewild Canephora tastes, brews, and where it comes from.

Coffee Q&A

Coffeeverse's tasting notes for Bewild Canephora lean toward Clove, Dark Chocolate and Roasted Walnut. Flavor is subjective and shifts with roast freshness, grind size, and brew method, so your cup may vary.

Bewild Canephora is a single-origin coffee, sourced from one origin rather than blended, so it reflects the character of that specific place.

Bewild Canephora 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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