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Biccode Estate 32 Hrs Oro Fermented Naturals — light roast Arabica coffee from Belur, Karnataka
Biccode Estate 32 Hrs Oro Fermented Naturals — light roast Arabica coffee from Belur, Karnataka
Biccode Estate 32 Hrs Oro Fermented Naturals — light roast Arabica coffee from Belur, Karnataka
Biccode Estate 32 Hrs Oro Fermented Naturals — light roast Arabica coffee from Belur, Karnataka
Biccode Estate 32 Hrs Oro Fermented Naturals — light roast Arabica coffee from Belur, Karnataka
Biccode Estate 32 Hrs Oro Fermented Naturals — light roast Arabica coffee from Belur, Karnataka

Biccode Estate 32 Hrs Oro Fermented Naturals

5.0(1)
From 799
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Production details

Roastlight
RegionBelur, Karnataka
EstateBiccode Estate
VarietySLN 9
SpeciesArabica
Suggested brew methodsPour 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.

Sensory mapping not yet available for this release.

Tasting Notes

Original tasting notes from Hill Groove Coffee

Brown SugarCaramelCitrusyJuicy

Pricing & Availability

₹799
In Stock

1 Review for Biccode Estate 32 Hrs Oro Fermented Naturals

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1 review

5.0
?Anonymous·8 months ago
Good to Know

Before You Brew.

Quick answers on how Biccode Estate 32 Hrs Oro Fermented Naturals tastes, brews, and where it comes from.

Coffee Q&A

Hill Groove Coffee's tasting notes for Biccode Estate 32 Hrs Oro Fermented Naturals lean toward Brown Sugar, Caramel, Citrusy and Juicy. Flavor is subjective and shifts with roast freshness, grind size, and brew method, so your cup may vary.

Biccode Estate 32 Hrs Oro Fermented Naturals is a single-origin coffee, sourced from one origin rather than blended, so it reflects the character of that specific place.

Biccode Estate 32 Hrs Oro Fermented Naturals is suggested for 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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