The Origin
Dating back to the 1870s, the Jumboor Estate of northern highlands of Coorg is a throwback to times of the past. Set up by the British, the estate, brimming with seasonal springs and ‘no cultivation’ zones, is a nature lover’s delight. The 390-hectare estate lies on the eastern face of the range and blooms in its dreamiest best during spring when the coffee blooms. The Jumboor Estate is known for its Arabica coffees. The microlot used for the Arabica Anaerobic Milds is unique in its taste and feel.
Altitude: 920-1150 mtrs
The Journey
Fully ripe cherries are harvested through handpicking. They are then hand-garbled to take out the unripe green cherries, leaving behind the bright red ones to be passed through a mechanized siphon. The parchments are again washed using pure mountain spring water to create the exquisite coffee, for which Jumboor is renowned for over a century. The pulped lot is transferred to an airtight tank for anaerobic fermentation. After 20 hours of fermentation, it is washed with a mechanical washer to remove the mucilage. It is finally slow dried on the shade net until the desired moisture level is achieved to bring out the flavor. The coffee is then ready to be brewed.
BREWING NOTES
Coffee Filter
Add 2 teaspoons ( 10 gms approx. ) of coffee to the upper part of the filter
Place the plunger on top of coffee powder & pour 100 ml of hot water to the coffee
Let the coffee soak and then cover the filter for 15 mins approx.
Let the concoction steep through
You can add milk and sugar as per your preference
French Press
Add 10 gms of coffee to the French Press
Add 180 ml of hot water to the coffee
Let it brew for 3-4 minutes
Slowly press the plunger down to separate the grounds
Suggested brew without milk and sugar
Your cup is ready
