Arabica Giling Basah – Sonnets By Tata Coffee

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  • Arabica Giling Basah

    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 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 Giling Basah is one of the stars harvested in Jumboor this season.

    A smooth and strong cup with flavours of caramelized citrus and dark chocolate.

    Origin: Jumboor, Coorg

    Come spring, when the coffee cherries 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 Giling Basah is one of the stars harvested in Jumboor this season.

    A cup with the discerning features of a rounded, wholesome and creamy mouthfeel with swirls of brightness, flavours and a bright-sweet finish.

    Origin: Jumboor, Coorg

    Tax included.

    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 Arabica Giling 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. Further laid out to dry on a tray, the Giling Basah, with its moisture content reduced to 11.5%, is ready to be roasted and ground.
    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 Arabica Giling 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. Further laid out to dry on a tray, the Giling Basah, with its moisture content reduced to 11.5%, is ready to be roasted and ground.
    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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