• Origin: India
  • Price: 9€/Kilo
  • Blend: 100% Robusta
  • Recommended Profile: C+, FC+
Raw Beans

Pretty big, wide open crack. Probably going to heat up pretty fast. Bone-like color, quite bright. Not polished.

General Considerations

Due to the size of the beans and the crack I don't want to have the temperature too high. Also the beans are supposed to have very little acid due to the monsoon winds, therefore they can be roasted very light while still not tasting sour.

Roast Profile 1

Used my "Standard" Profile (Add link here ...). Only went up to 235°C and cut off at 2.5 mins, at the beginning of second crack.
Filter Coffee: Day 1: Hay in the beginning, transitioning to earthy/tabacco.

Roast Profile 2

Preheat to 170°C, Insert beans. Then wait until back at 170°C and two more minutes. Then go ahead and crank it up to 235°C. Keep until FC starts, lower to 225°C and then cut after first crack is done.


Ground with the beautiful Kinu M47, prepared in the Dalla Corte Mini. Brewed at around 94°C. Normal grind, normal pour time. For filter I used 20g / 400ml for two cups.


Coming soon.