Name: Pranoy's Pride
SKU: 4541
Availability: InStock

Pranoy’s Pride

₹225.00 – ₹2,300.00

100% Arabica, Shade Grown

This brew’s profile is best described as berried – reflecting the richness of the forest it’s grown in. It is a very bold and balanced cup. It has fresh acidity that isn’t too pronounced but offers just the right spark on the palette.

Origin:	Chickmangalur – Karnataka
Elevation:	(1200m) above sea level
Processing Method:	Natural
Roast :	Omni
Cultivars:	Arabica S6
Grade:	Clean Bulk

Brewing Method

Whole Beans, Turkish, South Indian Filter, Espresso, Moka, Aeropress, Cold Drip, Vacuum Siphon, V60/Chemex/Pour Over, French Press.

Description

Here are traceability and sensory details:

Origin: Kerehaklu Estate, Aldur, Chikmagalur. A one-of-a-kind plantation with unparalleled terroir and abundant biodiversity. A single estate, naturally processed, city roast coffee. Grown at an average elevation of 1200masl.

Biodiversity: Block frequented by bison, barking deer, green pigeon and whistling schoolboy bird.

Process: Naturally Processed – Genetics: SL6 Arabica – Block: Tiger Block – Roast profile: City Roast –

Brix at harvest: 25 – Drying: 19 days in polyhouse – Ageing: In jute bags, off the ground

Sensory Experience: The essence of forest berries intertwined with sweet spices. A velvety sip that reveals the gradual embrace of rich milk chocolate, leaving behind a lingering aftertaste that caresses your palate with its buttery texture. Its bold body and invigorating acidity makes Pranoy’s Pride a harmonious and truly satisfying cup.

Terroir: This coffee flourishes amidst the lush indigenous forest of the Kerehaklu Estate. The estate spans 270 acres in the Western Ghats, emphasizing biodiversity conservation.

Pranoy’s meticulous post-harvesting methods result in exceptional signature cups. The coffee undergoes sequential anoxic fermentation in shaded ambient conditions and is raked on raised beds by hand.

Visit!

Want to have a coffee plantation experience? Visit Pranoy Thipaia at Kerehaklu Estate!
They have lovely cottages in the forest, for you to take a break in nature, and connect to your daily cup of coffee!
Book your stay with them at

https://www.kerehaklu.com

Recipe

Prominent tasting notes: Bright acidity, Red berries, Tropical fruit

Notes on this coffee:
Elevation: 750 – 900 msl
Processing Method: Natural
Grade: AA
Roast Level: City Roast / Medium (213°C / 415 F MET)

Here’s our customised recipe for these fine beans:

Tools:
Aeropress
Aeropress paper or metal filter/s
Decanter
Grinder
Kettle
Scale
Timer
Serving cup

Ingredients:
17g Pranoy’s beans
220ml filtered water

Ratio:
1:13

Plan of Action:
→ Grind 17 grams of your coffee beans to a medium coarseness (1100 microns).
→ Meanwhile, set your 250 ml of water to heat. It should reach 93ºC / 199ºF.
→ We will be brewing the inverted method, so you will start by inserting just the top of the plunger into the aeropress body, and let it sit straight on the plunger. Add in your ground coffee. Set your AeroPress on the scale, so you can pour with precision.
→ First pour: Start your timer. You are now at 00:00.
Slowly pour in 30ml of your 93º water over the coffee in gentle, concentric circles.
→ Let the coffee bloom for 15 seconds.
→ You are now at 00:15. Using the AeroPress stirrer, stir in one direction 5 times.
→ Second pour: At 00:30 pour 95ml of water again, and then gently swirl the AeroPress between your palms. (total poured = 125ml)
→ Third pour: At 01:00 pour the last 95ml. (220ml have been poured) and give it a last gentle swirl between your palms.
→ 01:30 – 02:00 Lock in the AeroPress cap with the filter and get ready to flip it around.
→ 02:00 – 02:15 Flip the AeroPres onto your mug and plunge.
→ Sip and savour. Discover the balance, acidity, sweetness and aftertaste.
→ Did you get any of the tasting notes stated above? Did you taste others?
Enjoy the sensorial experience!

Grams
Brewing Method	Clear

Pranoy’s Pride

100% Arabica, Shade Grown

Description

Visit!

Recipe

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Pranoy’s Pride