Attikan Estate

MRP (Inclusive of all taxes) Prices inclusive of all taxes

Free domestic shipping on all prepaid orders above 350

We have run out of our yellow pouches faster than anticipated - our nutty and chocolatey category is by far our most popular category. You may receive this order in our previous brown Kraft paper pouch. We apologise for the inconvenience and are working to restock these pouches as fast as we can!

Select channi grind and use your tea strainer to make delicious coffee.

VIEW GRIND GUIDE How to Brew?

Product Details

Altitude

1200 - 1650m

Processing

Washed

Location

Biligiri Hills

Variety

Attikan Estate's arabica coffee comes from the Biligiriranga Hills in Karnataka and is one of most popular coffees. Sweet with fruity overtones and balanced acidity, this is the darkest of our standard medium roasts and recommended for espresso lovers. It is a versatile coffee that also works for manual brewing such as Moka Pot, South Indian Filter and Aeropress.

Located to the south of Mysore, the Biligiriranga Hills, or ‘white hills’ are named after the mist that hangs over the region. At 1650 metres, it is amongst the highest coffee growing regions in India and grows Selection 9, Selection 795, Cauvery and Kent varieties of Arabica, along with Silver Oaks, citrus, and fig trees.

Tasting Notes: Dark Chocolate, Figs, Roasted Almond

Roast Level: Medium Dark

Additional Details

Country of Origin:India

Manufactured By:Muhavra Enterprises Private Limited

FSSAI No.:10821005000101

Net Quantity:250g/500g/1000g

About Attikan Estate

Located to the south of Mysore, Karnataka, the Biligiri Ranjan Hills, or “white hills”, are named after the mist that hangs over this region. High up in the hills lies an isolated spot, where Attikan Estate is found. The Biligiri hills altitude, which reaches up to 1650 metres above sea level, makes this estate one of the highest coffee growing areas in India and an ideal environment to grow Arabica. Selection 9, selection 795, Cauvery and Kents are grown in the neatly organized fields that make up this estate. Large Silver Oaks, Figs, and Citrus trees make this estate shade friendly and home to wildlife such as a variety of bird species, elephants, and bison.

VISIT FARM

Brewing Guides

FRENCH PRESS

SOUTH INDIAN FILTER

MOKA POT

INVERTED AEROPRESS

COLD BREW

POUROVER

CHANNI

HOME ESPRESSO

French Press

20g Coffee Amount

95°C Water Temperature

4:00 Min Brew Time

210ml Water Volume

Very Coarse Grind Size

Brewing Method

Add coffee, pour 100ml of water and stir vigorously for a few seconds.
At 40 seconds, pour another 100ml of water and stir a few more times.
Cover with lid and at 3:50 min, slowly plunge.
Pour in to your cup immediately after plunging to avoid over extracting the coffee.

South Indian Filter

20g Coffee Amount

98°C Water Temperature

10-15 Mins Brew Time

100ml Water Volume

Medium Fine (South Indian Filter) 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 to 15 minutes.
Take the decoction and add milk, sugar or more hot water to your taste preference.

Moka Pot

13g Coffee Amount

40-50°C Water Temperature

2-3 Min Brew Time

100ml Water Volume

Medium Fine (Moka Pot) Grind Size

Brewing Method

Place water that is lightly heated in the lower chamber and fill filter with coffee.
Screw on top and place on stove on high heat.
Remove from stove once you hear a hissing sound.

Inverted Aeropress

18g Coffee Amount

92°C Water Temperature

2:00 Min Brew Time

220ml Water Volume

Medium Coarse (Inverted Aeropress) Grind Size

Brewing Method

Using the normal method, place the Aeropress over cup.
Add coffee, start timer and pour 150ml water.
Stir around 10 times and wait 30 seconds to bloom.
Add another 70ml water to reach a total of 220ml.
Wait till 2 minutes total brew time and then plunge slowly for 30 seconds.

Cold Brew

100g Coffee Amount

Room Water Temperature

18 Hours Brew Time

1L Water Volume

Coarse (Cold brew) Grind Size

Brewing Method

Add coffee and filtered cold water in 1.5L vessel.
Stir so all grounds are wet.
Cover with a lid or cling wrap and leave on counter top at room temp.
After 18 hours, stir grounds and filter through muslin cloth or cold brew filter.
Store in fridge for up to 4 days.

Pour Over

16g Coffee Amount

93°C Water Temperature

4:00 Min Brew Time

250ml Water Volume

Medium (Pourover) Grind Size

Brewing Method

Rinse filter paper with hot water to pre-heat cone.
Add coffee, start timer and pour 75ml of water.
Stir a few times and bloom for 30 seconds.
Slowly pour 75ml more water.
At 1:00 total brew time, pour another 100ml of water and allow the coffee to drip through.
Aim for a total brew time of around 4:00 minutes.

Channi

14g Coffee Amount

94°C Water Temperature

3:30 Min Brew Time

130ml Water Volume

Very Coarse (Channi) Grind Size

Brewing Method

Add coffee to vessel and start timer.
Pour water off the boil and stir for 10 seconds.
Cover the vessel and allow the coffee to brew for 3:30 minutes.
Pour through channi and top up with hot water or hot milk to your taste.

Home Espresso

15g Coffee Amount

88-95°C (pre-set machine) Water Temperature

30 Seconds Brew Time

55ml Water Volume

Fine (Home Espresso) Grind Size

Brewing Method

Add cold water to your machine.
Place ground coffee in your basket, and very lightly press and flatten out the grinds with your tamper.
Insert handle into the machine and turn on to make espresso.
Start timer and stop machine a 2-3 seconds before recommended brew time as coffee will continue to drip through.
If you are using scales the shot should weigh between the suggested range.
Add steamed milk or hot water to taste.

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They’ve dubbed this process ‘Halley Huli’ which translates to ‘old tiger’, a Kannada phrase, usually given to an elderly person — similar to the anaerobic fermentation process used here, which has been carried on for decades. For this lot, they used CxR, a cross between Congensis (a variety from Congo) with Robusta, resulting in a variety known as CxR. Coffee Congensis grows in areas with extremely healthy iron-rich soil, is closely related to both Arabica and Robusta, and is known to improve the cup quality when crossed with Robusta.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis delicious coffee was grown under denser than usual shade and at an unusually high altitude for Robusta. It has a heavy body and a buttery mouthfeel that is perfectly finished off with an aftertaste of bittersweet chocolate. 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Robusta- Buy Freshly Roasted Coffee Beans Online - Blue Tokai Coffee Roasters","id":22852013097015,"position":2,"preview_image":{"aspect_ratio":1.176,"height":1184,"width":1392,"src":"\/\/bluetokaicoffee.com\/cdn\/shop\/files\/KerehakluEstate-Robusta.jpg?v=1693572276"},"aspect_ratio":1.176,"height":1184,"media_type":"image","src":"\/\/bluetokaicoffee.com\/cdn\/shop\/files\/KerehakluEstate-Robusta.jpg?v=1693572276","width":1392},{"alt":"Kerehaklu Estate - Robusta- Buy Freshly Roasted Coffee Beans Online - Blue Tokai Coffee Roasters","id":21669356535863,"position":3,"preview_image":{"aspect_ratio":1.174,"height":593,"width":696,"src":"\/\/bluetokaicoffee.com\/cdn\/shop\/products\/img_180822.jpg?v=1693572276"},"aspect_ratio":1.174,"height":593,"media_type":"image","src":"\/\/bluetokaicoffee.com\/cdn\/shop\/products\/img_180822.jpg?v=1693572276","width":696},{"alt":"Kerehaklu Estate - Robusta- Buy Freshly Roasted Coffee Beans Online - Blue Tokai Coffee Roasters","id":21674909958199,"position":4,"preview_image":{"aspect_ratio":1.174,"height":593,"width":696,"src":"\/\/bluetokaicoffee.com\/cdn\/shop\/products\/CoffeeListing_220822.jpg?v=1693572276"},"aspect_ratio":1.174,"height":593,"media_type":"image","src":"\/\/bluetokaicoffee.com\/cdn\/shop\/products\/CoffeeListing_220822.jpg?v=1693572276","width":696}],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe’re back this year with our Robusta coffee sourced from Kerehaklu Estate! This marks the second time that the estate has focused on processing specialty-grade Robusta. Growing this harvest is an example of the estate’s push towards sustainable farming, with the use of just rain water instead of normal irrigation techniques. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTo process this lot, the folks at Kerehaklu used an anaerobic, double float process where the cherries were left in ceramic vats overnight for a considerably shorter fermentation time as compared to Arabica. They’ve dubbed this process ‘Halley Huli’ which translates to ‘old tiger’, a Kannada phrase, usually given to an elderly person — similar to the anaerobic fermentation process used here, which has been carried on for decades. For this lot, they used CxR, a cross between Congensis (a variety from Congo) with Robusta, resulting in a variety known as CxR. Coffee Congensis grows in areas with extremely healthy iron-rich soil, is closely related to both Arabica and Robusta, and is known to improve the cup quality when crossed with Robusta.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis delicious coffee was grown under denser than usual shade and at an unusually high altitude for Robusta. It has a heavy body and a buttery mouthfeel that is perfectly finished off with an aftertaste of bittersweet chocolate. With its beautiful aromas of roasted nuts and cacao nibs, this coffee can be taken black or with milk, our roasters recommend brewing this as an Espresso, in the Moka Pot, French Press or South Indian Filter. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Cacao Nibs, Walnuts, Raisins\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium Dark\u003cbr\u003e\u003c\/p\u003e"}

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About Attikan Estate