Espresso - Naivo Café

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Attikan White Mist (India)

from ₹383.00 ~~₹450.00~~

Producers: Hamsini & Sriram Appadurai (Sangameshwar Coffee Estates)
Region: Bilgirirangana Hills
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1650 MASL
Process: Washed (Double Fermentation)
Varieties: SL9
Flavor Notes: Baker’s Chocolate, Roasted Nuts, Cedar

The first phrase that graced the lips of our Q-Grader when she analyzed this coffee was – “Bold and Beautiful.” By pushing this roast into medium dark territory, we get a lovely plethora of dark chocolate notes harmoniously dancing with nutty aromas and a rounded cedar finish. It is ideal for espresso brewing but is sure to be a favourite for Moka Pot enthusiasts and cold brew fanatics who experiment with cocktails and other brave concoctions. With excellent body and good solubility, espresso-brewing should be a breeze for professional and home-baristas alike. But hey, we’re not limiting this lot to 9-bar geeks alone. If you love surprises as much as we do, go ahead and try it in a Kalita or an Aeropress!

This coffee comes from Attikan Estate – a farm passionately nurtured over decades and proudly managed and pushed to new heights by current generation coffee producers Appadurai Sriram and his wife Hamsini. Attikan or the ‘White Hill’ is eternally soaked with mist giving the coffee a unique taste profile. The farm is situated at the highest altitude where coffee is cultivated in South India . Being flanked by a reserve forest, the wilderness helps Attikan maintain its pristine nature with no electricity or mobile connectivity.

Baker's Chocolate
Roasted Nuts
Cedar

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Attikan White Mist (India)

from ₹383.00 ~~₹450.00~~

Producers: Hamsini & Sriram Appadurai (Sangameshwar Coffee Estates)
Region: Bilgirirangana Hills
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1650 MASL
Process: Washed (Double Fermentation)
Varieties: SL9
Flavor Notes: Baker’s Chocolate, Roasted Nuts, Cedar

The first phrase that graced the lips of our Q-Grader when she analyzed this coffee was – “Bold and Beautiful.” By pushing this roast into medium dark territory, we get a lovely plethora of dark chocolate notes harmoniously dancing with nutty aromas and a rounded cedar finish. It is ideal for espresso brewing but is sure to be a favourite for Moka Pot enthusiasts and cold brew fanatics who experiment with cocktails and other brave concoctions. With excellent body and good solubility, espresso-brewing should be a breeze for professional and home-baristas alike. But hey, we’re not limiting this lot to 9-bar geeks alone. If you love surprises as much as we do, go ahead and try it in a Kalita or an Aeropress!

This coffee comes from Attikan Estate – a farm passionately nurtured over decades and proudly managed and pushed to new heights by current generation coffee producers Appadurai Sriram and his wife Hamsini. Attikan or the ‘White Hill’ is eternally soaked with mist giving the coffee a unique taste profile. The farm is situated at the highest altitude where coffee is cultivated in South India . Being flanked by a reserve forest, the wilderness helps Attikan maintain its pristine nature with no electricity or mobile connectivity.

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Finca San Ramon (Nicaragua)

from ₹350.00

Producer: Eduardo Jose Rizo Lopez
Region: Jinotega
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1200 – 1500 MASL
Process: Washed
Varieties: Catuai, Caturra, Bourbon
Flavor Notes: Cinnamon, Tamarind, Caramel

The coffee from Finca San Ramon displays a caramel flavor with underlying tangy tones of tamarind and a sweet-spiced cinnamon finish. Nicaraguan coffees like this lot are typically milder and more balanced in acidity compared to other Central American coffees. They perform brilliantly in espresso brewing and make for sweet and balanced cups.

Cinnamon
Tamarind
Caramel

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Finca San Ramon (Nicaragua)

from ₹350.00

Producer: Eduardo Jose Rizo Lopez
Region: Jinotega
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1200 – 1500 MASL
Process: Washed
Varieties: Catuai, Caturra, Bourbon
Flavor Notes: Cinnamon, Tamarind, Caramel

The coffee from Finca San Ramon displays a caramel flavor with underlying tangy tones of tamarind and a sweet-spiced cinnamon finish. Nicaraguan coffees like this lot are typically milder and more balanced in acidity compared to other Central American coffees. They perform brilliantly in espresso brewing and make for sweet and balanced cups.

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Gowri Anaerobic Naturals (India)

from ₹460.00

Producer: MSP Coffee
Region: Servarayan Hills
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1400 MASL
Process: 24H Anaerobic Fermentation
Varieties: SL795, SL1934, HRC
Flavor Notes: Mango, Guava, Cashew

Sophisticated biochemistry aside, what is so special about anaerobic fermented coffees? They invariably give us precise flavour profiles that are immediately identifiable by both aroma and taste.

This lot from Gowri Estate was produced by selectively harvesting cherries at a time when they were known to give maximum sweetness. They were rinsed with fresh spring water, further sorted by hand, rinsed again and then put aside to ferment anaerobically (in an environment of reduced oxygen) for 24 hours. They were then slow-dried on raised beds for 21 days allowing the beans to retain all of their potential sweetness. This coffee is an explosion of fruit flavors and gives notes of mango, guava and cashew.

Mango
Guava
Cashew

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Gowri Anaerobic Naturals (India)

from ₹460.00

Producer: MSP Coffee
Region: Servarayan Hills
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1400 MASL
Process: 24H Anaerobic Fermentation
Varieties: SL795, SL1934, HRC
Flavor Notes: Mango, Guava, Cashew

Sophisticated biochemistry aside, what is so special about anaerobic fermented coffees? They invariably give us precise flavour profiles that are immediately identifiable by both aroma and taste.

This lot from Gowri Estate was produced by selectively harvesting cherries at a time when they were known to give maximum sweetness. They were rinsed with fresh spring water, further sorted by hand, rinsed again and then put aside to ferment anaerobically (in an environment of reduced oxygen) for 24 hours. They were then slow-dried on raised beds for 21 days allowing the beans to retain all of their potential sweetness. This coffee is an explosion of fruit flavors and gives notes of mango, guava and cashew.

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Harley Red Honey (India)

from ₹466.00 ~~₹490.00~~

Producers: DM Purnesh, DM Shankar
Region: Sakleshpur
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 950 – 1050 MASL
Process: Red Honey Process
Varieties: Selection 9
Flavor Notes: Plum, Green Apple, Walnut

Sweet plum notes combined with hints of green apple and a bittersweet walnut finish sends this coffee to the top of our espresso podium. This lot was sourced from an exclusive 5-acre block in Harley Estate called Hasiru.Cool. The cherries were selectively harvested when they were red and ripe ensuring high sugar content. Following washing and partial pulping, the beans with surrounding mucilage were dried under shade on raised beds. Red honey coffees are dried slower with more shade than regular honey coffees allowing for more potential flavor to be imbibed into the beans before they are hulled and sent of to roasteries. We recommend this coffee for all espresso-based drinks (black and with milk), Moka Pot, French Press and Cold Brew.

Kiwi
Cane Sugar
Red Grape

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Harley Red Honey (India)

from ₹466.00 ~~₹490.00~~

Producers: DM Purnesh, DM Shankar
Region: Sakleshpur
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 950 – 1050 MASL
Process: Red Honey Process
Varieties: Selection 9
Flavor Notes: Plum, Green Apple, Walnut

Sweet plum notes combined with hints of green apple and a bittersweet walnut finish sends this coffee to the top of our espresso podium. This lot was sourced from an exclusive 5-acre block in Harley Estate called Hasiru.Cool. The cherries were selectively harvested when they were red and ripe ensuring high sugar content. Following washing and partial pulping, the beans with surrounding mucilage were dried under shade on raised beds. Red honey coffees are dried slower with more shade than regular honey coffees allowing for more potential flavor to be imbibed into the beans before they are hulled and sent of to roasteries. We recommend this coffee for all espresso-based drinks (black and with milk), Moka Pot, French Press and Cold Brew.

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Moganad Black Honey (India)

from ₹405.00 ~~₹450.00~~

Producer: MSP Coffee
Region: Servarayan Hills
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1280 MASL
Process: Black Honey
Varieties: SL9
Flavor Notes: Apricot, Black Currant, Maple Syrup

Treat yourself to a juicy cup of coffee that exhibits a very scrumptious but balanced malic acidity which is tuned to perfection by our espresso roast profile. The rich body in this cup is enhanced by flavors of apricot, black currant and maple syrup.

The Black Honey process used at Moganad Estate involved triple-rinsing and dry fermentation for 24 hours following which the coffee was slow-dried under ample amounts of shade for 18 days. The drying process was done leaving on a large part of the mucilage on the coffee beans which allowed them to imbibe a number of complex flavors from the coffee fruit.

Apricot
Black Currant
Maple Syrup

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Moganad Black Honey (India)

from ₹405.00 ~~₹450.00~~

Producer: MSP Coffee
Region: Servarayan Hills
Type: 100% Arabica
Roast Profile: Espresso Roast
Altitude: 1280 MASL
Process: Black Honey
Varieties: SL9
Flavor Notes: Apricot, Black Currant, Maple Syrup

Treat yourself to a juicy cup of coffee that exhibits a very scrumptious but balanced malic acidity which is tuned to perfection by our espresso roast profile. The rich body in this cup is enhanced by flavors of apricot, black currant and maple syrup.

The Black Honey process used at Moganad Estate involved triple-rinsing and dry fermentation for 24 hours following which the coffee was slow-dried under ample amounts of shade for 18 days. The drying process was done leaving on a large part of the mucilage on the coffee beans which allowed them to imbibe a number of complex flavors from the coffee fruit.

Espresso Roast