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ROAST

ACIDITY

BITTERNESS

Baarbara Estate

Dark Chocolate, Walnut, Molasses

Regular price

Sale price

Free domestic shipping on all prepaid orders above 350
Roast Level

medium dark

Bitterness

Medium

Acidity

Medium

VIEW GRIND GUIDE
Regular price

Our medium dark coffee from Baarbara Estate has a wonderful aroma of sweet caramel and dried apricot. We love this coffee’s intense, chocolatey flavour profile.

Product Details

Altitude

1170 - 1600m

Processing

Washed

Location

Chikmagalur

Variety

S795

Our medium dark coffee from Baarbara Estate has a wonderful aroma of sweet caramel and dried apricot. We love this coffee’s intense, chocolatey flavour profile. To taste the syrupy, smooth mouthfeel of this coffee, we recommend brewing it as a Pour Over, an Espresso or using an Aeropress, Moka Pot or a French Press. If you’ve enjoyed our coffees from Attikan Estate and Sandalwood Estate, you’ll appreciate the sweet aftertaste and medium acidity of this heavy bodied coffee. 

Tasting Notes: Dark Chocolate, Walnut and Molasses

Roast Level: Medium Dark 

 

About Baarbara Estate

Baarbara Estate is run by the third generation of seasoned Chikmagalur coffee cultivators from the Indavara family that owns MG Plantations. The family has cultivated coffee for over 120 years and is deeply committed to sustainability with certifications by UTZ and the Rain Forest Alliance.

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Brewing Guides

French Press

20g Coffee Amount
94°C Water Temperature
5 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 4 minutes, 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

18g Coffee Amount
92°C Water Temperature
2:30 Min Brew Time
230ml Water Volume
AeroPress Grind Grind Size

Brewing Method

  • Pre-wet the filter paper and lock the cap into the chamber.
  • Add 18g of coffee, start the timer and add 75ml of water.
  • Gently stir 5 times and let it bloom for 30 seconds.
  • Add 155ml more water and wait for 2 minutes.
  • After 2 minutes, plunge slowly.

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 half-cold and half- boiling 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.

Inverted Aeropress

16g Coffee Amount
88°C Water Temperature
2:30 Min Brew Time
230ml Water Volume
AeroPress Grind Grind Size

Brewing Method

  • Pre-wet the filter paper and add 16g of coffee.
  • Start the timer and add 75ml of water.
  • Gently stir 5 times and let it bloom for 30 seconds.
  • Add 75ml more water and stir 2-3 times.
  • When it reaches the 1-minute mark, add 80ml of water and screw the cap on.
  • After 2 minutes, flip the AeroPress onto the cup and plunge slowly.

Pourover

15g Coffee Amount
93°C Water Temperature
3:30 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 15g coffee and start the timer. Pour 75ml of water and swirl the cone 4-5 times.
  • Let the coffee bloom for 1 minute.
  • Then pour 185ml water into the cone.
  • Let the coffee drip through.
  • Aim for a total brew time of around 3:30 minutes

Channi

18g Coffee Amount
95 °C Water Temperature
4:30 Min Brew Time
230ml Water Volume
Very Coarse Grind Size

Brewing Method

  • Add 18g coffee in a channi (stainer) and start pouring 230ml of hot water gently on top of the coffee for 30-35 seconds.
  • Stir twice with a spoon and wait for 4:30 minutes.
  • Remove the channi and your coffee is ready.

Home Espresso

13g Coffee Amount
88-95 (pre-set machine) Water Temperature
30 Sec Brew Time
Full Tank Water Volume
Home Espresso Grind Grind Size

Brewing Method

  • Add water to your machine. Place 13g 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 (35ml-45ml).
  • You can add steamed milk or hot water to taste.

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