MULLED WINE

Dark Cherry · Cinnamon · Sweet Orange · Red Wine

Acidity: Medium, rounded and citrus-led

Sweetness: High

Body: Full & syrupy

Finish: Long, warming and wine-like

The cup opens with deep red-fruit sweetness, followed by warming spice and a distinct orange character. As it cools, the fruit becomes clearer and the wine-like fermentation character becomes more expressive.

The first impression is intensely aromatic: ripe cherry, orange peel and warm spice.

On the palate, the coffee begins with a dense, jammy dark-cherry sweetness, followed by cinnamon and subtle clove-like warmth. A sweet-orange acidity cuts through the heavier fruit character and keeps the cup balanced.

The texture is round, syrupy and coating, while the finish develops into something reminiscent of red wine, dried fruit and lingering baking spice.

Rather than a bright, delicate coffee, Mulled Wine is deliberately deep, expressive and layered.

This coffee gets its name from the way it is processed.

Freshly harvested Chandragiri red cherries are fermented for 48 hours in airtight barrels together with grape wine, oranges and spices.

The cherries are then carefully shade dried for approximately 28 days.

The extended drying allows moisture to leave the fruit gradually while the coffee develops its characteristic depth and sweetness.

The result is an intentionally experimental profile where fermentation plays a significant role in the sensory experience: dark fruit becomes more pronounced, citrus adds lift, and warming spice runs through the cup.

The process, simply:

Ripe Cherry → 48-Hour Airtight Fermentation → Grape Wine + Orange + Spices → 28-Day Shade Drying

V60 (Recommended)

Coffee: 15 g

Water: 250 g

Water Temperature: 93°C

Grind: Medium-fine

Bloom:

45 g for 45 seconds

Pour:

45 g → 120 g

120 g → 190 g

190 g → 250 g

Target brew time:

2:45–3:15

Expected cup:

Bright mandarin sweetness, juicy mango, silky body and refreshing citrus finish.

Origami

18 g coffee

300 g water

92–93°C

Medium grind

Target brew:

2:45–3:15

Produces:

Higher sweetness and layered tropical fruit.

AeroPress

15 g coffee

220 g water

90°C

Medium-fine grind

Steep:

1:45

Press:

30 seconds

Produces:

A sweeter, fuller-bodied expression with concentrated tropical fruit and silky texture.

V60 — Our Preferred Recipe

Coffee: 15 g

Water: 240 g

Temperature: 91–92°C

Grind: Medium-coarse

Total Brew Time: 2:30–2:50

Pouring

40 g bloom — 40 seconds

Pour to 140 g

Finish at 240 g

Allow each pour to settle naturally without excessive agitation.

Expect:Dark cherry → sweet orange → cinnamon → wine-like finish

AeroPress — Sweet & Syrupy

Coffee: 15 g

Water: 220 g

Temperature: 90–91°C

Grind: Medium

Add all the water, gently stir and steep for approximately 1:45.

Press slowly between 1:45–2:15.

Expect:More concentrated red fruit, increased sweetness and a heavier, rounded mouthfeel.

Espresso — Rich & Expressive

A useful starting point:

Dose: 18 g

Yield: 38–42 g

Temperature: 91–92°C

Time: approximately 27–32 seconds

Look for dark cherry, orange, spice and a lingering wine-like sweetness rather than pushing for extreme acidity.

Enjoyable from:

7 days after roast

Recommended rest:

10–12 days

Peak expression:

10–28 days off roast

As the coffee rests, expect:

• deeper sweetness

• rounder body

• improved integration

• more expressive tropical fruit

Choose Mulled Wine if you enjoy coffees that are bold, aromatic and a little unconventional.

It is particularly suited to someone who enjoys:

Experimental processing

Fruit-forward coffees

Wine-like fermentation character

Rich, syrupy cups

Warm spice and dark-fruit flavours

If your preference is extremely clean, delicate and tea-like coffee, this probably isn't where I would start.

But if you enjoy discovering just how far coffee flavour can travel beyond the familiar, Mulled Wine is exactly that kind of cup.