Arabica Anaerobic Milds – Sonnets By Tata Coffee

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  • medium-french-press
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  • Arabica Anaerobic Milds

    Dark Roast | Coffee Filter
    Regular price
    ₹ 450.00
    Sale price
    ₹ 450.00
    Regular price
    Unit price
    per 
    250 g

    Come spring, when the coffee cherries are in bloom, the view from the Jumboor Estate is breathtaking. Located in the northern highlands of Coorg, the estate planted in 1870s, is known for its Arabica coffee. Jumboor is also home to many seasonal streams. The Arabica Anaerobic Milds is a microlot, unique in its taste and feel.

    A strong and lightly creamy cup with flavours of caramel and dark chocolate with a whisper of citrus and toasted nuts.

    Origin: Jumboor, Coorg

    Come spring, when the coffee cherries are in bloom, the view from the Jumboor Estate is breathtaking. Located in the northern highlands of Coorg, the estate planted in 1870s, is known for its Arabica coffee. Jumboor is also home to many seasonal streams. The Arabica Anaerobic Milds is a microlot, unique in its taste and feel. 

    A soft, smooth, pleasant cup with brightness and a sweet aftertaste, with hardly any bitterness.

    Origin: Jumboor, Coorg

    Tax included.

    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.
    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
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