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
