Hoysala Estate – Monsoon Malabar

We bring to you Monsoon Malabar from Hoysala estate. An all time favorite of many coffee lovers in India! It is roasted medium to bring out the subtleties of this precisely monsooned arabica coffee. Hoysala team has taken immense care in producing this interesting lot.

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

This monsoon malabar only consists of AA grade arabica beans, which results in much more bolder flavors!

We recommend this offering as an espresso. Moka pot and aeropress will be your best bet if you are brewing this at home.

RECIPES

MOKA POT

Coffee Grounds: 75gms / Litre (will yield espresso))
Grind Size: Medium fine (between espresso and pourover)
Starting 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 the coffee into cup(s) and add equal amount of hot water(80-85 degrees)(increase the water if it feels strong)