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ROAST

ACIDITY

BITTERNESS

Loyola Estate

Dark Chocolate, Roasted Almonds, Plum

Regular price

Free domestic shipping on all prepaid orders above 350
Roast Level

medium dark

Bitterness

Medium High

Acidity

Low

VIEW GRIND GUIDE
Regular price

We’re delighted to introduce Loyola Estate as our newest partner farm! The coffee cherries from this farm are hand-picked and then pulped, fermented, washed and sun-dried.

Product Details

Altitude

1200-1250M

Processing

Washed

Location

Pulney Hills, Tamil Nadu

Variety

Brazilian Catimor

We’re delighted to introduce Loyola Estate as our newest partner farm! The coffee cherries from this farm are hand-picked and then pulped, fermented, washed and sun-dried. The slow-dried parchment was packed in clean jute bags and stored at an ambient temperature before further processing into clean coffee beans. 

Our roasters chose to profile this one as a medium dark roast to create a nutty and chocolatey profile with low bitterness and medium acidity levels. Savour the creamy, smooth mouthfeel and sweet aromas of caramel and chocolate of this heavy bodied coffee by brewing it using an AeroPress, Moka Pot, French Press or as an Espresso. If you’ve enjoyed our coffees from Sandalwood, Baarbara or Attikan Estates, you’ll love this one!

Tasting Notes: Dark Chocolate, Roasted Almonds, Plum

Roast Level: Medium Dark

About Loyola Estate

Loyola Estate is situated in the Lower Pulney Hills in the Dindigul District of Tamil Nadu, India. The estate is spread over an area of 150 acres with coffee and other crops like cardamom, orange, pepper and banana in an integrated plantation model.

VISIT FARM

Brewing Guides

French Press

20g Coffee Amount
94°C Water Temperature
6 Min Brew Time
240ml Water Volume
Coarse Grind Size

Brewing Method

  • Add 20g coffee, start the timer and pour 240ml of water and make sure all the grinds are wet.
  • After 1 minute, gently stir the grinds on top for 5 seconds to break the crust.
  • Place the lid and slowly plunge at the 5-minute mark.
  • Pour into your cup immediately after plunging to avoid over extracting the coffee.

Aeropress

19g Coffee Amount
90°C Water Temperature
2:20 Min Brew Time
220ml Water Volume
AeroPress Grind Grind Size

Brewing Method

  • Pre-wet the filter paper and add 19g of coffee.
  • Start the timer and add 100ml of water.
  • Gently stir 2-3 times and let it bloom for 30 seconds.
  • Add 120ml more water and stir 2-3 times.
  • When it reaches the 2:30-minute mark, start slowly plunging into the cup.

South Indian Filter

20g Coffee Amount
96°C Water Temperature
10 Min Brew Time
100ml Water Volume
Medium Fine Grind Size

Brewing Method

  • Add coffee into top chamber.
  • Lightly press 3 times with plunger to level and compact slightly.
  • Pour 100ml hot water over top, place lid and let it drip through over 10 minutes.
  • Take the decoction and add milk, sugar or more hot water to your taste preference.

Moka Pot

16g Coffee Amount
40-50°C Water Temperature
2:30-3 Min Brew Time
120ml Water Volume
Medium Fine Grind Size

Brewing Method

  • Add warm water in the lower chamber and fill the filter with coffee.
  • Screw on the top and place it on the stove on medium heat.
  • Remove from the stove once you hear a hissing sound.

Cold Brew

50g Coffee Amount
95°C Water Temperature
18 Hours Brew Time
250ml Water Volume
Coarse Grind Size

Brewing Method

  • Add coffee and filtered cold water in a vessel.
  • Stir well so that all the grinds are wet.
  • Cover it with a lid or cling wrap and leave it on the counter top at room temp.
  • After 18 hours, stir the grinds and filter through either a muslin cloth, cold brew filter or a V60 with a pre-wet filter for a clean cup.
  • You can store it in the fridge for upto 4 days.

Pourover

17g Coffee Amount
93°C Water Temperature
3:30-4 Min Brew Time
250ml Water Volume
Pour Over Grind Grind Size

Brewing Method

  • Rinse the filter paper with hot water to pre-heat the cone.
  • Add 17g of coffee and start the timer. Pour 100ml of water and swirl the cone 2-3 times.
  • After 30 seconds, pour 100ml and swirl the cone twice.
  • Wait for 1 minute, pour 50ml water and let the coffee drip through.

Home Espresso

14g Coffee Amount
88-95°C Water Temperature
1st drop 9 sec to 22 sec Brew Time
Full Tank Water Volume
Home Espresso Grind Grind Size

Brewing Method

  • Add cold water to your machine.
  • Place 14g of ground coffee in your basket, and very lightly press and flatten out the grinds with your tamper.
  • Insert the handle into the machine and turn it on to make an espresso.
  • Start the timer and stop the machine 2-3 seconds before the recommended brew time as coffee will continue to drip through.
  • If you’re using scales, the shot should weigh between the suggested range (32ml-37ml).
  • You can add steamed milk or hot water to taste.

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