Uganda · carbonic maceration · natural
Black cherry, plum and pomegranate over cocoa nib. One medium roast for filter and espresso.
Fermented in control. Roasted for clarity. Built for depth.Omni · Depth 49
MIDNIGHT EQUATOR
- Regular price
- Rs. 1,250.00
- Sale price
- Rs. 1,250.00
- Regular price
First order? 10% off with code FIRSTCUP at checkout. Free shipping across India.
Roasted after you order · dispatched in 48 h · free shipping across India
MIDNIGHT EQUATOR is a carbonic maceration natural from Uganda. The cherry ferments in sealed tanks, which sharpens the fruit while the structure of the coffee stays intact, and is then dried as a natural.
In filter it tastes of black cherry, plum and pomegranate over caramelized sugar. As espresso it goes to dark chocolate, stewed berry and brown sugar. Dark fruit leads, cocoa nib grounds it, and the finish runs long and gently wine-like.
It is roasted medium as an omni, to hold in filter and under pressure. That is a compromise by design: not the sharpest filter cup, not the heaviest shot. It is a fermented coffee and tastes like one, so if you want a clean, crisp cup, pick another bag.
Storing it
Seal the bag after every use and keep it somewhere cool, dry and dark. Not the fridge, not the freezer — both move moisture into the beans.
Storing it
Seal the bag after every use and keep it somewhere cool, dry and dark. Not the fridge, not the freezer — both move moisture into the beans.
Grind immediately before you brew, and use filtered water. Ground coffee loses more in an hour than whole bean loses in a week.
Shipping & Returns
Roasted and dispatched within 1–2 working days. Delivery across India usually takes 3–6 days depending on where you are.
Shipping is free across India, on every order.
Shipping & Returns
Roasted and dispatched within 1–2 working days. Delivery across India usually takes 3–6 days depending on where you are.
Shipping is free across India, on every order.
Ledger
- Origin
- Uganda
- Process
- Carbonic maceration natural
- Roast
- Medium · omni
- Depth
- 49medium
- Built for
- Pour-over · AeroPress · espresso
- Size
- 250 g
In the cup
02methodsFilter
- Black cherry
- Plum
- Pomegranate
- Caramelized sugar
Espresso
- Dark chocolate
- Stewed berry
- Brown sugar
-
Where it grows
Grown in Uganda. The cherry is fermented in sealed tanks as a carbonic maceration, a method borrowed from winemaking: whole fruit, carbon dioxide in place of air, and a ferment that starts inside the cherry. It is then dried as a natural.
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How we roast it
Depth 49, medium, roasted as an omni: one roast set to hold in filter and under pressure. That is a compromise by design. It will not be the sharpest filter cup or the heaviest shot. It will be a good one of each. Roasted to order in New Delhi.
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Why it tastes like this
The controlled ferment sharpens the fruit while the structure of the coffee stays intact. Dark fruit leads, cocoa nib grounds it, and the finish runs long and gently wine-like. It is a fermented coffee and it tastes like one. If you want a clean, crisp cup, this is not the bag.
Brew it
02ticketsBrewing ticketNo. 01
Pour-over
- Dose
- 15g
- Water
- 240ml
- Temperature
- 92–94°C
- Time
- 2:30–3:00
Grind · Medium, on a V60
A ratio of 1:16. Fruit first, cocoa underneath.
Brewing ticketNo. 02
Espresso
- Dose
- 18g
- Water
- 38–42g out
- Time
- 28–32s
Grind · Fine
About 1:2.1. A thick chocolate body, a long finish.
Keep it
Seal the bag after every use and keep it somewhere cool, dry and dark. Not the fridge, not the freezer. Grind just before you brew; whole bean keeps longest.
Pair it
- Black, after dinner.
- Dark chocolate, 70% and above.
Ask us
05questionsWhat is carbonic maceration?
A winemaking method. Whole fruit is sealed in a tank, carbon dioxide replaces the air, and the ferment starts inside the cherry. Here it is followed by a natural dry. The result is sharper fruit with the structure of the coffee left intact.
Is it for filter or for espresso?
Both. It is roasted as an omni, so it holds in filter and under pressure. Start at 15 g to 240 ml on a V60, or 18 g in and 38–42 g out for espresso.
It tastes sour. What should I change?
Grind finer first, then raise the water temperature a little. If it tastes bitter instead, go coarser. Change one thing at a time and write down what you did.
Can I get it ground?
Yes. Choose the grind when you add it to the cart: whole bean, home or commercial espresso, South Indian filter, AeroPress, moka pot, pour-over, Chemex, French press or cold brew. Whole bean keeps longest.
How fresh will it be?
Roasted after you order and dispatched within 1–2 working days. Delivery across India usually takes 3–6 days. Shipping is free on every order.
More fermented coffees
04on the shelf
Depth · Mid
49/100
Mid ground. Sweetness and structure in balance — filter or espresso.
Where to start · Filter
- Dose16 g
- Water260 g
- Temp92 °C
- Time2:45–3:15
Grind medium. Pulls well too, at 18 g in and 40 g out. A house baseline for this depth, not a rule for this lot — move one thing at a time.
Beneath before cup.
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MIDNIGHT EQUATOR
Commercial Espresso Machine · 250 GRs. 1,250.00