₹850.00 – ₹3,250.00
Placing Indian coffees on the map
The Super Naturals are a blend of 3 naturally processed specialty coffees.
Summing up to pack a punch of sweetness and body.
Origin: This blend brings you a combination of 3 bioregions:
a) hasan b) nilgiris c) bababudan giri.
From altitudes of 900 to 1500 masl, the cherries are processed as the highly demanded “naturals” in the specialty coffee industry. This means the cherry is picked, sorted and dried whole for an average of 3 weeks. We have combined our 3 favourite naturals to bring you this seasonal blend.
| Grams |
250gms, 1Kg |
|---|
Sensory experience: With an intense fragrance that encapsulates notes of milk chocolate, sweet spice and raspberry. Once sipped a buttery coating of milk chocolate, orange and raspberry layers the pallet. For the aftertaste, the body keeps, and the orange lingers for a long.
Let us know how you experienced this coffee.
Intention : This blend is set with the intention of placing Indian coffees on the global coffee map, and giving it the real value it holds.
These red honeyed cherries from Chandragiri have been fermented in a whisky barrel for several days
In order to reach this unique taste profile.
Prominent tasting notes: Whisky, Musk
Notes on this coffee:
Elevation: 750-900 msl
Processing Method: Natural & Monsooned
Roast Level: New England / Light Roast (200°C / 392 F MET)
Grade: AA
Here’s our customised recipe for these fine beans:
Tools:
V60
V60 origami filters
Decanter
Grinder
Kettle
Scale
Timer
Serving cup
Ingredients:
20g Salawara Estate beans
300ml filtered water
Ratio:
1:15
Plan of Action:
→ Grind the coffee beans to a medium fine (700 microns).
→ Meanwhile, set your 300 ml of water to heat. It should reach 85ºC / 185ºF.
→ Pre-wash the V60 filter, with some warm water. Throw that water out into the sink. Then add your ground coffee. Set your V60, now with the clean filter holding the grounds, on the scale, so you can pour with precision.
→ First pour: Start your timer. You are now at 00:00.
Slowly pour in 40ml of your 85º water over the coffee in gentle, concentric circles.
→ Let the coffee bloom.
→ 0:25 – 0:30 give your V60 a gentle swirl.
→ Second pour: You are now at 00:30.
Pour 86ml of water with the same hand movement as before. (now you’ve poured 2126ml) You are now at 01:00.
→ 01:00 – 01:30 pour 86ml again. Swirl gently.
→ 01:30 – 02:00 Last pour. Last 86ml (completing your 300ml)
then let the water settle till the coffee bed is dry.
→ Pour 50% of the brew into a pre-warmed cup. (if the cup is cold the coffee will instantly get colder.)
→ Sip and savour. Discover the balance, acidity, sweetness and aftertaste.
→ Drink the other half of the brew once it’s rested for about 2 minutes. Notice if by letting it sit a little, the notes are enhanced or changed! Did you get any of the tasting notes stated? Did you taste others? Enjoy the sensorial experience!
No account yet?
Create an Account 
