Arabica Red Honey – Sonnets By Tata Coffee

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  • Arabica Red Honey

    Medium Roast | French Press
    Regular price
    ₹ 450.00
    Sale price
    ₹ 450.00
    Regular price
    Unit price
    per 
    250 g

    It seems that nature has showered its choicest blessings on the Nullore Estate in Coorg, known as one the best Arabica producing estates in the region. A microlot from Nullore Estate was the first ever coffee to be selected in the Starbucks Reserve Collection in 2016. The Arabica Red Honey is our favorite pick from this year’s harvest. 

    A cup with strong, rich brightness and bitterness back-to-back. 

    Flavours of dark and bitter chocolate along with caramel in a ring of light citrus and specks of sweetness.

    Origin: Nullore, Coorg

    It seems that nature has showered its choicest blessings on the Nullore Estate in Coorg, known as one the best Arabica producing estates in the region. A microlot from Nullore Estate was the first ever coffee to be selected in the Starbucks Reserve Collection in 2016. The Arabica Red Honey is our favorite pick from this year’s harvest.

    A dark, wholesome, strong cup with flavours of dark chocolate and caramel and hints of caramelized citrus and cocoa.

    Origin: Nullore, Coorg

    It seems that nature has showered its choicest blessings on the Nullore Estate in Coorg, known as one the best Arabica producing estates in the region. A microlot from Nullore Estate was the first ever coffee to be selected in the Starbucks Reserve Collection in 2016. The Arabica Red Honey is our favorite pick from this year’s harvest.

    A pleasant cup with a fair balance of mouthfeel, brightness, flavours and a sweet aftertaste.

    Origin: Nullore, Coorg

    Tax included.

    The Origin

    Nature’s compost comprising of leaf droppings, coffee fruit skin and other agricultural waste paves the way for the magical quality of arabica beans harvested at Nullore Estate. The first-ever coffee of Indian origin to be curated at the Starbucks Reserve in 2016, the microlot from Block 19 came from the vibrant Nullore Estate. The vibrant flora and fauna of the block nurtured the coffee to give the exceptional microlot. At 900mts, Nullore Estate in Madikeri is the largest Arabica estate in the region, which brings you the highest quality of magical Arabica beans. Dual canopy shade trees and nestling fruit bats are what sets the estate apart, giving it its uniqueness. Full flavoured with a lingering sweetness, Arabica Red Honey is the pick of the year. 

    Altitude: 1140-1220 mtrs

    The Journey
    Handpicked and hand garbled, the ripe cherries are passed through a mechanized siphon after careful segregation for the finest of the lot. Wet fermented, the pulped cherries along with its mucilage is sprayed and mixed thoroughly with coconut water to infuse its remarkable uniqueness. The mucilage is then washed and removed for the harvest to be sundried over shade till it attains the desired moisture level for roasting and grinding. The careful processing preserves its inherent quality to give you a cup that leaves you wanting for more!
    The Origin

    Nature’s compost comprising of leaf droppings, coffee fruit skin and other agricultural waste paves the way for the magical quality of arabica beans harvested at Nullore Estate. The first-ever coffee of Indian origin to be curated at the Starbucks Reserve in 2016, the microlot from Block 19 came from the vibrant Nullore Estate. The vibrant flora and fauna of the block nurtured the coffee to give the exceptional microlot. At 900mts, Nullore Estate in Madikeri is the largest Arabica estate in the region, which brings you the highest quality of magical Arabica beans. Dual canopy shade trees and nestling fruit bats are what sets the estate apart, giving it its uniqueness. Full flavoured with a lingering sweetness, Arabica Red Honey is the pick of the year. Altitude: 1140-1220 mtrs

    The Journey
    Handpicked and hand garbled, the ripe cherries are passed through a mechanized siphon after careful segregation for the finest of the lot. Wet fermented, the pulped cherries along with its mucilage is sprayed and mixed thoroughly with coconut water to infuse its remarkable uniqueness. The mucilage is then washed and removed for the harvest to be sundried over shade till it attains the desired moisture level for roasting and grinding. The careful processing preserves its inherent quality to give you a cup that leaves you wanting for more!
    The Origin

    Nature’s compost comprising of leaf droppings, coffee fruit skin and other agricultural waste paves the way for the magical quality of arabica beans harvested at Nullore Estate. The first-ever coffee of Indian origin to be curated at the Starbucks Reserve in 2016, the microlot from Block 19 came from the vibrant Nullore Estate. The vibrant flora and fauna of the block nurtured the coffee to give the exceptional microlot. At 900mts, Nullore Estate in Madikeri is the largest Arabica estate in the region, which brings you the highest quality of magical Arabica beans. Dual canopy shade trees and nestling fruit bats are what sets the estate apart, giving it its uniqueness. Full flavoured with a lingering sweetness, Arabica Red Honey is the pick of the year. 

    Altitude: 1140-1220 mtrs

    The Journey
    Handpicked and hand garbled, the ripe cherries are passed through a mechanized siphon after careful segregation for the finest of the lot. Wet fermented, the pulped cherries along with its mucilage is sprayed and mixed thoroughly with coconut water to infuse its remarkable uniqueness. The mucilage is then washed and removed for the harvest to be sundried over shade till it attains the desired moisture level for roasting and grinding. The careful processing preserves its inherent quality to give you a cup that leaves you wanting for more!
    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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