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San Ramon | GUNIBYLE ESTATE (Light Roast)

Regular price Rs. 650.00

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Whole Beans : Dark Chocolate / Raisins

Coffee Variety - Arabica Beans
Post-Harvest Process - Naturals
Roast Level - Light Roast
Region - Chikmagalur, Karnataka

Originally hailing from Costa Rica, the seeds of this plant varietal found their way to Gunibyle estate, where they were carefully nurtured and cultivated. With a gentle roast, this arabica micro-lot shines in various manual brewing methods and even surprises as an espresso. Its flavor profile reveals hints of dark chocolate, raisins, and pomegranate.

The San Ramon, a type of Arabica coffee bean, owes its name to the city of San Ramon in Costa Rica, a prominent agricultural hub situated just 27 miles from the Alajuela province in the Northeast. Known for its sweetness, rich aroma, and undertones of dark cocoa, San Ramon beans also boast of a delightful citrus acidity. 

Net Weight - 200g 

Tasting Notes -

Whole Beans: Dark Chocolate / Raisins

Espresso: Pomegranate, Dates, and lingering dark chocolate aftertaste. Medium acidity, full body

Mokapot/South Indian Filter: Indian Raisins and dark chocolate with lingering black grapes aftertaste. Medium acidity, Full Body

Drip Filter/Pour over: Orange, Dried apricot. Low acidity, Medium body

Aeropress: Grapefruit, maple syrup, Port wine. Medium acidity, Full body

French Press: Plums, apple cider. Medium body, low acidity

Customer Reviews

Based on 1 review
Dushyant Manocha
Clean cup - Prominently citrus profile

It is (as advertised) a light roast which makes a good cup of coffee. I have tried the coffee with pour over and aero press and on both occasions, I did get a good clean cup of coffee. However, the flavor profile is a little different from what I had expected. The flavor profile on the website says that it is a low to medium acidity coffee with notes of dark chocolates (amongst others). I thought the body of the coffee was a little too low and the citrus profile of the coffee was more prominent than any other taste. I tried changing the coffee to water ratio (from the standard 12 grams to 200 ml of water that I use) but increasing the dose increased the citrus profile. I am personally not a big fan off fan of citrus profile in a coffee so for that reason, this coffee misses the mark for me. But for those who are, I think it makes a good clean cup of coffee. Also, I noticed that some of the beans had little dark spots as if they had been over-roasted. Not sure if that is a bean specific quality or the result of roasting the coffee in a particular way.

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