Naked’s Mega Choc Blend Review

We’ve been reviewing cafes for over a decade now.  It’s time for a change of pace, a time to get to the core of the issue of great coffee and sublime experiences.  

It’s time to talk to the roasters!

There is a massive array of coffees across the world and tastes vary as much as there are coffee producers. For the record, I like a nutty chocolate coffee and my guess is that I am not alone. When I met with Jason at Naked Espresso Company (Naked’s Founder), I was delighted to see his passion for all things coffee culminated in the Mega Choc blend, a 100% Arabica roast.

I asked Jason what the ‘scoop’ was with this Indian coffee. He assured me “There is a beautiful Indian coffee in them there hills, north of Bangalore”.

In the Buddan Ranges, Sethuraman Estate, they actually wash this Indian bean and ferment it for 24 hours. This produces a beautiful and unique bold flavour. It’s what we mortals love most about coffee!


The blend is comprised of 30% Indian (Sethuraman) and the rest is Brazil, Columbia and Indonesia. Not to diminish these countries, but like Hussein Bolt, we expect greatness from them.

Sethuraman Estate is one of the first plantations to grow Robusta right next to Arabica… How is this possible, you ask? Well, I am led to believe that there is an elevation zone that it is possible IF you get irrigation right. Basically, high altitude Robusta, washed Robusta and treat it like an Arabica…Mmm lets see what happens.

The farmer at Sethuraman (a 6th generation farmer) is an engineer by trade and has a complex (hopefully patented) irrigation system. Most other growers are ‘very old school’ and at the mercy of the weather. This is a real step forward and like all innovations, it will be copied soon (we expect greatness from you India).

Jason confessed he ‘fought’ with some customers about this coffee innovation as they were putting the blend together. “Indian coffee can be quite hard, that’s why we soften it down…we were looking for that bold dark choice flavour. The Indian brings out those dark rich flavours!”

This is Naked Espresso’s most popular bean and a stalwart of the business.

So, what do you need to know if you’re using this coffee?

Making at home…as always, the slower the better. A fine grind is better, and a “35 second pour is what you will be looking for” according to Jason. “Being a dark medium roast, we have ‘pushed the sugars’ (Carmalisation)… this is a hard coffee to over extract.”

What is the optimum time to drink?

You’ll get the coffee 7-10 days after roast. The ‘Harry Potter effect’ (the change) happens at 14 days and can be good up to 30 days. Optimal is 12-19 days. DO NOT PUT IN FRIDGE. Sugars and oils congeal if you put in the fridge…so you’ll damage the coffee. Definitely reseal. However, a dry dark cupboard is in order.


This is unique coffee that drinks well with milk or without milk. Filters, plunger, stove top…or espresso. It’s also great as aero press coffee.

When MCR drank it…

A delightfully delivered chocolatey coffee with bold notes and a distinctive sweetness. It delivers on its promise!  In fact, we’ve been back a few times getting this story,.. ok I could have done it in one hit,.. but its good coffee!!

Overview of Naked Espresso Company.

This is a family business based in Melbourne with a strong heritage in coffee retail and wholesale. “We love talking directly to our end user, and having owned cafes myself, that’s where my passion lies. We consider the domestic espresso market (home Barista) the cornerstone of our business and the industry.”


Why Naked?

We called the business Naked because we are obsessed by the naked group handle. Also, naked means transparency ‘pure and authentic’ – and maybe a bit naughty 😉

Special Deal for MCR

MCR has secured a limited release special deal for readers at a significant discount to RRP.  Don’t miss out!

Mega Choc Blend:

1kg: RRP $40 for $30 (limited to 50 units MCR only).


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