Hoysala Estate – Naturals Tree Dried Arabica (Lot 828)

5401020 incl. GST

Roast Level: Medium
Medium

ROAST LEVEL

Roast Level: Medium
Medium

ACIDITY

Roast Level: Light
Low

BITTERNESS

Tasting Notes: Raisins, Biscoff Cookie, Chocolate, Molasses
Best Brewed As: Espresso, Pourover, Aeropress, French Press, Moka Pot, Cold Brew

Natural-Tree dried arabica beans, grown carefully in Chikmagalur by producers at Hoysala Estate.
This is a filter roast, but works well with any brewing method!

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.
3300-3500ft

ELEVATION

Nautrals - Tree dried

PROCESSING

Sarchimore

VARIETAL

Chikmagalur

LOCATION

We bring one of our most unique coffee of the season. This natural processed arabica (lot # 828) is sun dried on the tree itself, in the most cleanest and chemical free way. Drying takes place in a very controlled manner to prevent any over-fermentation. This process gives the coffee a very intense sweetness, paired with undertones of molasses, Biscoff cookie and a gentle acidity.

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 recommended this coffee via manual brews, preferably pour over, moka pot and french press to make the most out of its flavors.

RECIPES

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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