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Single Estate

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Attikan White Mist (India)

from 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

from 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.

Badnekhan Selection 9 (India)

from 420.00
  • Producer: Devon Plantations
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1370 MASL
  • Processing: Washed
  • Varietals: SL9
  • Flavor Notes: Clove, Cedar, Bittersweet Chocolate

We picked up this lot with the sole Selection 9 varietal given the fact that Badnekhan Estate was the original plantation at which this varietal was grown in India. The cup gives out amazing aromatic spice notes of clove with a cedar flavor and a bittersweet chocolate finish making it an extremely versatile coffee.

Selection 9 from Badnekhan has maintained its pure identify and this lot is a great way to experience the characteristic features of this varietal.

Clove
Cedar
Bittersweet Chocolate

from 420.00
  • Producer: Devon Plantations
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1370 MASL
  • Processing: Washed
  • Varietals: SL9
  • Flavor Notes: Clove, Cedar, Bittersweet Chocolate

We picked up this lot with the sole Selection 9 varietal given the fact that Badnekhan Estate was the original plantation at which this varietal was grown in India. The cup gives out amazing aromatic spice notes of clove with a cedar flavor and a bittersweet chocolate finish making it an extremely versatile coffee.

Selection 9 from Badnekhan has maintained its pure identify and this lot is a great way to experience the characteristic features of this varietal.

Balanoor Vontekad (India)

from 475.00
  • Producers: Rohan Kuriyan, Ashok Kuriyan (Balanoor Plantations)
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1100 – 1400 MASL
  • Process: Washed
  • Varieties: SL795
  • Flavor Notes: Honeydew, Golden Raisin, Citrus Blossom

With a delicate combination of silky texture, bright citrus notes and hints of honeydew melons and golden raisins, this coffee yields a very memorable cup. We’ve carefully tailored the ideal filter roast profile for this coffee that particularly helps it shine in Pourover and Aeropress brewing.

Grown and nurtured in the 50-acre IMO (Organic) Certified Vontekad division of MS Estate, Balanoor Plantations, we are delighted to mention that this lot reflects the relentless hard work and passion of Mr. Ashok Kuriyan and his son Rohan. Being very old friends of ours, we’ve always enjoyed visiting their farms, working with them and roasting their delightful coffees.

Honeydew
Golden Raisin
Citrus Blossom

from 475.00
  • Producers: Rohan Kuriyan, Ashok Kuriyan (Balanoor Plantations)
  • Region: Chikmagalur
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1100 – 1400 MASL
  • Process: Washed
  • Varieties: SL795
  • Flavor Notes: Honeydew, Golden Raisin, Citrus Blossom

With a delicate combination of silky texture, bright citrus notes and hints of honeydew melons and golden raisins, this coffee yields a very memorable cup. We’ve carefully tailored the ideal filter roast profile for this coffee that particularly helps it shine in Pourover and Aeropress brewing.

Grown and nurtured in the 50-acre IMO (Organic) Certified Vontekad division of MS Estate, Balanoor Plantations, we are delighted to mention that this lot reflects the relentless hard work and passion of Mr. Ashok Kuriyan and his son Rohan. Being very old friends of ours, we’ve always enjoyed visiting their farms, working with them and roasting their delightful coffees.

Burka Estate (Tanzania)

from 510.00
  • Producer: Burka Coffee Estates Ltd.
  • Region: Arusha
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1200 – 1400 MASL
  • Process: Washed
  • Varieties: KP423, N39, Catmar
  • Flavor Notes: Green Tea, Rosehip, Roselle Hibiscus

From Burka Estate in the Arusha region of northeast Tanzania comes this elegant floral coffee with a rosehip-like acidity and a gentle green tea aftertaste. The green tea notes are enhanced in the finish leaving a lingering herbal sweetness typically found in Roselle Hibiscus Tea on your palette.

Green Tea
Rosehip
Roselle Hibiscus

from 510.00
  • Producer: Burka Coffee Estates Ltd.
  • Region: Arusha
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1200 – 1400 MASL
  • Process: Washed
  • Varieties: KP423, N39, Catmar
  • Flavor Notes: Green Tea, Rosehip, Roselle Hibiscus

From Burka Estate in the Arusha region of northeast Tanzania comes this elegant floral coffee with a rosehip-like acidity and a gentle green tea aftertaste. The green tea notes are enhanced in the finish leaving a lingering herbal sweetness typically found in Roselle Hibiscus Tea on your palette.

Finca El Salto (Panama)

from 525.00
  • Producer: Laura E. Suarez
  • Region: Horqueta, Boquete
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1500 – 1700 MASL
  • Process: Washed
  • Varieties: Catuai
  • Flavor Notes: Nougat, Almond, Honey

This washed lot from Finca El Salto in Boquete, Panama has a smooth and creamy body, a nutty aftertaste and delicate honey aroma. It finishes with a confectionary-like nougat taste that will leave you smacking your lips and reaching out for another cup.

Coffees from Panama are known for their gourmet flavors which are induced in the coffee by the rich and fertile soil that is prevalent here. The region of Boquete is home to some of the most unique coffees in the world and the residents of the region take great pride in this fact.

Nougat
Almond
Honey

from 525.00
  • Producer: Laura E. Suarez
  • Region: Horqueta, Boquete
  • Type: 100% Arabica
  • Roast Profile: Filter Roast
  • Altitude: 1500 – 1700 MASL
  • Process: Washed
  • Varieties: Catuai
  • Flavor Notes: Nougat, Almond, Honey

This washed lot from Finca El Salto in Boquete, Panama has a smooth and creamy body, a nutty aftertaste and delicate honey aroma. It finishes with a confectionary-like nougat taste that will leave you smacking your lips and reaching out for another cup.

Coffees from Panama are known for their gourmet flavors which are induced in the coffee by the rich and fertile soil that is prevalent here. The region of Boquete is home to some of the most unique coffees in the world and the residents of the region take great pride in this fact.

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

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.

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

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.

Hacienda La Claudina (Colombia)

from 420.00
  • Producer: Juan Fernando Saldarriaga
  • Region: Antioquia
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1320 – 1870 MASL
  • Process: Washed
  • Varieties: Castillo, Caturra, Bourbon
  • Flavor Notes: Grapes, Mandarin, Pecan

A sweet and round-bodied delight with lingering notes of mandarin, grapes and pecan nuts. This omni-roast brings great body and sweetness to an espresso while also holding great potential in filter brews with its scrumptious mixture of fruity and chocolate flavors. Colombia grows the largest volume of washed Arabicas in the world and the country in general holds a great reputation globally. But we didn’t settle for just any Colombian coffee.

The Hacienda La Claudina is a highly reputed plantation located around 100km from Medellín. We picked this washed lot as the best after roasting and cupping a number of different lots from across the region (of various grades with different post-harvest processing).

Grapes
Mandarin
Pecan

from 420.00
  • Producer: Juan Fernando Saldarriaga
  • Region: Antioquia
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1320 – 1870 MASL
  • Process: Washed
  • Varieties: Castillo, Caturra, Bourbon
  • Flavor Notes: Grapes, Mandarin, Pecan

A sweet and round-bodied delight with lingering notes of mandarin, grapes and pecan nuts. This omni-roast brings great body and sweetness to an espresso while also holding great potential in filter brews with its scrumptious mixture of fruity and chocolate flavors. Colombia grows the largest volume of washed Arabicas in the world and the country in general holds a great reputation globally. But we didn’t settle for just any Colombian coffee.

The Hacienda La Claudina is a highly reputed plantation located around 100km from Medellín. We picked this washed lot as the best after roasting and cupping a number of different lots from across the region (of various grades with different post-harvest processing).

Kalledevarapura PSD (India)

from 440.00
  • Producer: DM Shankar, DS Shravan
  • Region: Baba Budan Giri
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1150 – 1250 MASL
  • Processing: Pulp Sun Dried
  • Varietals: SL795
  • Flavor Notes: Plums, Prunes, Anise

This lot comes from one of the pioneers of pulp sun dried coffees in India – Kalledevarapura Estate. Rounded in acidity with an aroma of dried fruits, the cup has a broad spectrum of plum-like flavors and finishes with subtle hints of anise making this a very memorable coffee.

The pulp sun drying process involves washing off the skin of the coffee cherry along with a large part of the fruit and leaving on a few layers of mucilage. The beans with the surrounding mucilage are then sun-dried until the perfect moisture level is attained. This process yields a complex coffee that with our roast profile adapts its flavors to both espresso and manual brewing methods.

Plums
Prunes
Anise

from 440.00
  • Producer: DM Shankar, DS Shravan
  • Region: Baba Budan Giri
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1150 – 1250 MASL
  • Processing: Pulp Sun Dried
  • Varietals: SL795
  • Flavor Notes: Plums, Prunes, Anise

This lot comes from one of the pioneers of pulp sun dried coffees in India – Kalledevarapura Estate. Rounded in acidity with an aroma of dried fruits, the cup has a broad spectrum of plum-like flavors and finishes with subtle hints of anise making this a very memorable coffee.

The pulp sun drying process involves washing off the skin of the coffee cherry along with a large part of the fruit and leaving on a few layers of mucilage. The beans with the surrounding mucilage are then sun-dried until the perfect moisture level is attained. This process yields a complex coffee that with our roast profile adapts its flavors to both espresso and manual brewing methods.

Kudiraipanjan Lactic Honey (India)

from 515.00
  • Producer: PKC Family
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1220 – 1400 MASL
  • Process: Lactic Honey
  • Varieties: SL9, Catimor, SL5b
  • Flavor Notes: Green Apple, Raspberry, Honeyed Melons

This experimental lot from Kudiraipanjan Estate in the Servarayan Hills yields a jammy, creamy cup with notes of honeyed melons and green apple. A quick, clean finish ends with hints of freshly picked, sweet raspberries.

The Lactic Fermentation process creates an environment allowing for the growth of Lactic Acid bacteria. The process takes place under anaerobic conditions (reduced oxygen environment) with the continuous scrutiny of sugar levels, oxygen and pH. The bacteria generate Lactic Acid that influences the flavor profile of the coffee. Following this process, the coffee is cleaned and dried under shade with the drying controlled until the desirable moisture level is achieved.

Green Apple
Raspberry
Honeyed Melons

from 515.00
  • Producer: PKC Family
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1220 – 1400 MASL
  • Process: Lactic Honey
  • Varieties: SL9, Catimor, SL5b
  • Flavor Notes: Green Apple, Raspberry, Honeyed Melons

This experimental lot from Kudiraipanjan Estate in the Servarayan Hills yields a jammy, creamy cup with notes of honeyed melons and green apple. A quick, clean finish ends with hints of freshly picked, sweet raspberries.

The Lactic Fermentation process creates an environment allowing for the growth of Lactic Acid bacteria. The process takes place under anaerobic conditions (reduced oxygen environment) with the continuous scrutiny of sugar levels, oxygen and pH. The bacteria generate Lactic Acid that influences the flavor profile of the coffee. Following this process, the coffee is cleaned and dried under shade with the drying controlled until the desirable moisture level is achieved.

Moganad Black Honey (India)

from 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

from 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.

Sitio Mae Da Providencia (Brazil)

from 599.00
  • Producer: Edenilson Aparecido de Carvalho
  • Region: Caldas, Sul De Minas
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1100 MASL
  • Process: Naturals
  • Varieties: Catuai, Catucai, Mundo Novo
  • Flavor Notes: Concord Grape, Tomato, Creamy

Sitio Mae Da Providencia is the farm of Edenilson Carvalho located in Caldas, Sul de Minas in Brazil. This special Microlot is a Naturals processed lot which is SCA top rated and was produced only in a small quantity. Naturals lots from Brazil are known to display a number of unique expressive flavors that are different from the flavors of Naturals from other regions in the world. They are balanced in acidity and bring rich and heavy body/texture to the cup.

The cup has a creamy texture with bright notes of concord grape complemented with a ripe tomato like finish. It is omni-roasted to shine across filter and brewing methods and is one of the most flavor-intense, extraordinary and unique coffees we have experienced.

Concord Grape
Tomato
Creamy

from 599.00
  • Producer: Edenilson Aparecido de Carvalho
  • Region: Caldas, Sul De Minas
  • Type: 100% Arabica
  • Roast Profile: Omni Roast
  • Altitude: 1100 MASL
  • Process: Naturals
  • Varieties: Catuai, Catucai, Mundo Novo
  • Flavor Notes: Concord Grape, Tomato, Creamy

Sitio Mae Da Providencia is the farm of Edenilson Carvalho located in Caldas, Sul de Minas in Brazil. This special Microlot is a Naturals processed lot which is SCA top rated and was produced only in a small quantity. Naturals lots from Brazil are known to display a number of unique expressive flavors that are different from the flavors of Naturals from other regions in the world. They are balanced in acidity and bring rich and heavy body/texture to the cup.

The cup has a creamy texture with bright notes of concord grape complemented with a ripe tomato like finish. It is omni-roasted to shine across filter and brewing methods and is one of the most flavor-intense, extraordinary and unique coffees we have experienced.