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
