
What an Espresso! 5 Days of Anaerobic Fermentation
In this video, we taste a very special espresso: Komal from India, now in our range for the second time. This year, it surprises with a rounder, softer profile – a tamed lion compared to last year's wild character.
Flavor Profile- Aromas: Grape, sweet passion fruit, dark chocolate/praline, exotic fruits
- Character: Very balanced, creamy, soft and sweet – the acidity is playful but not dominant
- Specialty: Fruity sweetness instead of caramel, with impressive balance
- Dose: 20 g coffee in the portafilter
- Yield: 42 g in the cup
- Extraction time: 24–30 seconds
- Grind size: Very fine; use a WDT tool if you notice clumping
- Pressure profile: 3.5 bar for the first 8 seconds, then 6–7 bar
- Temperature: About 1–1.5 degrees higher to balance the acidity
The coffee comes from Komal and Ache (South India Coffee Company). They ferment the cherries for 5 days anaerobically in sealed tanks and, this year, added lactic acid bacteria – this gives the coffee its soft, sweet texture. The two are true pioneers: they research new coffee species (incl. Excelsa, hybrids) and run the family business in the fifth generation.
ConclusionKomal is a versatile espresso with a wide range of extraction times – try different brew methods to explore its various flavors. It stays wonderfully soft and complex both hot and cold. A coffee that shows where coffee can go in the future.





