Arabica Giling Basah – Sonnets By Tata Coffee

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  • Arabica Giling Basah

    Light Roast | French Press
    Regular price
    ₹ 450.00
    Sale price
    ₹ 450.00
    Regular price
    Unit price
    per 
    250 g
    Origin:
    mtrs

    The Gilling Basah from Jumboor Estate in Coorg packs a bright, flavorsome and sweet aftertaste. The universally accepted process of Gilling Basah where wet hulling of the coffee increases the sweetness of it.

    Tax included. Shipping calculated at checkout.

    Tasting Notes

    https://cdn.shopify.com/s/files/1/0496/2556/3297/files/French_Press_Coffee.svg?v=1625227493|French Press Coffee, https://cdn.shopify.com/s/files/1/0496/2556/3297/files/Dark_Roast.svg?v=1625227493|Dark Roast, https://cdn.shopify.com/s/files/1/0496/2556/3297/files/Caramel__dark_chocolate.svg?v=1625227493|Caramel & dark chocolate, https://cdn.shopify.com/s/files/1/0496/2556/3297/files/Citrus__toasted_nuts.svg?v=1625227493|Citrus & toasted nuts

    The origin

    The Jumboor Estate is a legacy left behind by the British. Home to many seasonal streams, ‘no cultivation’ zones have been earmarked by Tata Coffee to let the natural flow of water remain undisturbed. A breathtaking spring in the Jumboor Estate when the coffee blooms, is a sight to behold. Since the 1870s, the finest of the Arabicas are planted in this 390-hectare northern highlands estate of Coorg, home to The Gilling Basah. 

    Altitude: 920-1150 mtrs

    The Journey
    The onset of February brings with it a wispy air filled with the rawness of the finest microlot cherries of Jumboor Estate, almost ready to be harvested. The journey to a flavourful experience begins by passing the ripe microlot cherries through a mechanised siphon. The prodigious of the fruits make way to be pulped, wet fermented and washed with pristine mountain spring water. Left for drying on a shade net, it is then taken out and hulled, leaving behind only 35% of its moisture content reduced to 11.5%, is ready to be roasted and ground.
    The Experience
    A cup of freshly brewed Gilling Basah sets you in the mood for the day with its rounded, wholesome and creamy mouthfeel, tantalizing your taste buds with swirling brightness of flavours and a bright-sweet lingering finish.
    Brewing Notes

    Filter Coffee 

    • 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 a heaping tablespoon (7-8 grams) of coffee to the pot per 200 ml of water
    • Pour hot water, not boiling, into the pot, and gently stir
    • Carefully reinsert the plunger into the pot but stop just above the water and ground coffee mix. (do not plunge yet)
    • Let stand and brew for 3-4 minutes or more for a stronger flavour
    • Press the plunger down slowly, exerting steady pressure
    • Your fresh brew is ready. Enjoy it hot, cold or with a dash of milk
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