Hoysala Estate – AAA Arabica

5201870 incl. GST

Roast Level: Light
Light

ROAST LEVEL

Roast Level: Medium Dark
Medium High

ACIDITY

Roast Level: Light
Low

BITTERNESS

Tasting Notes: Raspberry, Caramel, Honey, Pepper
Best Brewed As: Pourover, Aeropress, French Press, Moka Pot, Cold Brew

Washed process AAA grade arabica beans, organically grown in Chikmagalur by producers at Hoysala Estate.
A perfectly balanced omni roast, for your everyday cuppa!

Shipped from Bir, Himachal Pradesh
All orders are shipped within 2-4 days. The actual delivery time can vary, ranging from 4 to 15 days, based on the serviceability of the pin code by our delivery partners.
SKU: N/A Categories: ,
3650-4460ft

ELEVATION

Washed

PROCESSING

Catimore, Sarchimore

VARIETAL

Chikmagalur

LOCATION

We bring to you AAA arabica from Hoysala estate. A congregation of all the goodness that the estate has to offer! A smooth caramelly mouth-feel with chocolate and pomegranate notes spanning till the aftertaste.

Hoysala Coffee was founded by third generation plantation owners, as a marketing arm, to make available outstanding quality coffee and spices to discerning customers. These plantations have been in existence since the late 1800's and they have been producing and exporting coffee and spices across the world. Team Hoysala has coffee planters who like to get closer to the end consumer.

They grow both Arabica and Robusta Coffee on their plantations and they are processed in three forms : Washed, Natural and Honey Coffee. They also grow Black Pepper and Cardamom. Crops are grown on slopes with two tier shade, consisting of native jungle trees and erythrina lithosperma trees. This canopy apart from being home to over 200 species of animals, birds, insects and reptiles creates a micro environment like none other.

Plantation soil is rich in humus and organic matter with abundant natural minerals that play host to some of the most diverse and rare soil microbes and soil fungi. Time tested practices that use organic and inorganic inputs are deployed, being ever-conscious of their footprint on the local ecology and long term sustainability of the plantation

We recommend this coffee via all brewing methods, few of our favorites listed below

RECIPES

MOKA POT

Coffee / Water Ratio: 75gms / Litre (will yield espresso))
Grind Size: Medium fine (between espresso and pourover)
Water Temp: 92-94 degrees
Steps :

  1. Pour all water in the lower chamber till the valve
  2. Fill the coffee chamber completely with coffee grounds, tap the coffee container vertically on the kitchen counter to spread the grounds evenly. Do not press/squash the grounds
  3. Close the upper chamber firmly and keep it on low flame/induction
  4. keep a watch on the upper chamber and notice the flow of coffee coming out of the pipe in upper chamber. Switch off the flame/induction as soon as the water comes spurting out
  5. Rinse the out lower chamber with cold water as soon as the spurt begins
  6. pour he coffee into cup(s) and add equal amount of hot water(80-85 degrees)(increase the water if it feels strong)

POUROVER

Coffee / Water ratio: 60gms / Litre
Grind Size: Medium Coarse (Jaggery powder)
Water Temp: 92-94 degrees
Water pour ratio: 45 second bloom with 10% water, followed by 3 swirling constant pours of 40%, 25% and 25% water, waiting for drawdown.
Expected Brew Time: 2:45-3:15 mins

 

 

 

FRENCH PRESS

Coffee / Water ratio: 65gms / Litre
Grind Size: Coarse (sugar crystals)
Water Temp: 94-95 degrees
Steps :

  1. Pour all water at once into the french press container with coffee grounds and close the lid
  2. After 5 mins, take a spoon and push down the wet coffee grounds with a spoon
  3. After 3-4 mins, gently press the filter and pour
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