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ROAST

ACIDITY

BITTERNESS

Thogarihunkal Estate HSD

Mosambi, Peach, Red Grape

Regular price

Sale price

Free domestic shipping on all prepaid orders above 350
Roast Level

medium

Bitterness

Low

Acidity

Medium

VIEW GRIND GUIDE
Regular price

Our honey sun dried coffee from Thogarihunkal Estate has a beautiful aroma of marmalade and prune along with tasting notes of mosambi, peach and red grape.

Product Details

Altitude

1160 - 1220 M

Processing

Honey Sun Dried

Location

Chikmagalur, Karnataka

Variety

Chandragiri

Our honey sun dried coffee from Thogarihunkal Estate has a beautiful aroma of marmalade and prune along with tasting notes of mosambi, peach and red grape. This particular lot was processed using the honey sun dried method in which coffee beans are dried with a sticky layer of mucilage (pulpy layer between the bean and skin) on them — lending fruity flavours to the final cup. Brew this medium roast as an espresso or pick from a variety of manual brewing options such as Moka Pot, Pour Over, AeroPress or a French Press to enjoy its medium body and creamy mouthfeel, finished off with a hint of sweet orange. This coffee has medium acidity and ranks low on the bitterness scale. 

Tasting Notes: Mosambi, Peach, Red Grape

Roast Level: Medium

About Thogarihunkal Estate – HSD

Thogarihunkal Estate is located in Chikmagalur on the rolling hills of Baba Budangiri, the birthplace of Indian coffee. This estate is managed by the Gowda brothers, Nandan and Abishek, whose family has been in the coffee business since 1857. At 1350 M above sea level, the estate has maintained separate blocks for Arabica and Robusta, which are then segregated by varietal. Chandragiri, Selection 795, and micro-lots of Selections 5 and 7 are the Arabica varieties that are grown on the estate.

VISIT FARM

Brewing Guides

French Press

20g Coffee Amount
88°C Water Temperature
4:30 Min Brew Time
240ml Water Volume
Coarse Grind Size

Brewing Method

  • Add coffee, start the timer and pour 100 ml of water and make sure all the grinds are wet.
  • After 1 minute, top up the water to 240 ml.
  • Place the lid and slowly plunge at the 4:30-minute mark.
  • Pour into your cup immediately after plunging to avoid over extracting the coffee.

Espresso Machine

19g Coffee Amount
29 Sec Brew Time
Commercial Espresso Grind Grind Size

Brewing Method

  • First drop: 8 seconds

Aeropress

18g Coffee Amount
95°C Water Temperature
2:30 Min Brew Time
240ml Water Volume
AeroPress Grind Grind Size

Brewing Method

  • Pre-wet the filter paper, add coffee, and lock the cap into the chamber.
  • Start the timer and add 100 ml of water.
  • Stir 5 times and let it bloom for 60 seconds.
  • Then, pour the rest of the water.
  • When it reaches the 2-minute mark, plunge slowly for 30 seconds.

South Indian Filter

20g Coffee Amount
96°C Water Temperature
5-6 Mins Brew Time
110ml Water Volume
Medium Fine (4.4 ditting) Grind Size

Brewing Method

  • Add coffee into the top chamber.
  • Pour 40ml of hot water on the top and let the coffee bloom for 30 seconds.
  • Pour the rest of the water and place the lid and let it drip through for 5-6 mins.
  • You can add sugar, milk or more hot water to your liking.

Inverted Aeropress

20g Coffee Amount
95°C Water Temperature
3 Min Brew Time
230ml Water Volume
AeroPress Grind Grind Size

Brewing Method

  • Pre-wet the filter paper, add coffee, and lock the cap into the chamber.
  • Start the timer and add 100 ml of water and stir 2-3 times.
  • After 30 seconds, add 130ml more water and still 2-3 times once again.
  • When it reaches the 2:30 minute mark, flip the AeroPress and plunge slowly.

Cold Brew

50g Coffee Amount
Room Temp Water Temperature
18 Hours Brew Time
500ml 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

15g 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 coffee and start the timer. Pour 50ml of water and swirl the cone thrice.
  • Let the coffee bloom for 30 seconds. Add another 50 ml of water and stir twice.
  • After 1 minute, pour 150ml water and let the coffee drip through.

Channi

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

Brewing Method

  • Add coffee in a channi (stainer) and pour 230ml of hot water gently on top of the coffee.
  • Stir for 10 seconds.
  • Let the coffee brew till the 5 minute mark.
  • Strain the coffee through the channi and your coffee is ready.

Home Espresso

20g Coffee Amount
88-95°C (pre-set machine) Water Temperature
30-35 Sec Brew Time
Full Tank Water Volume
Home Espresso Grind Grind Size

Brewing Method

  • Add water to your machine. Place 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.
  • You can add steamed milk or hot water to taste.

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