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SWEETNESS MEDIUM-HIGH
BODY MEDIUM-HIGH
ACIDITY MEDIUM
BITTERNESS MEDIUM
ROAST Medium
HAVE IT WITH MILK/BLACK
ALTITUDE 1170 - 1600 MASL
PROCESSING Whiskey Barrel Aged
LOCATION Chikmagalur
VARIETAL Arabica - S795
This coffee’s journey began at Baarbara Estate in the foothills of Baba Budangiri, the origin of coffee in India. It was shaped by a process the estate has spent years refining, with one precise outcome in mind: a cup where whiskey’s character and coffee’s identity sit in balance.
The barrels this coffee was aged in were brought in within 15 days of malt being removed. They were then housed in... READ MORE
This coffee’s journey began at Baarbara Estate in the foothills of Baba Budangiri, the origin of coffee in India. It was shaped by a process the estate has spent years refining, with one precise outcome in mind: a cup where whiskey’s character and coffee’s identity sit in balance.
The barrels this coffee was aged in were brought in within 15 days of malt being removed. They were then housed in a covered, controlled space, away from direct sunlight and changing weather. The coffee beans were allowed to rest in them for nearly four months, with the barrels carefully turned every few days, and the beans cupped regularly as the flavours evolved. Over time, the coffee gently absorbed the oak’s character while holding on to its own.
The result is a medium roast with notes of red plum, whiskey oak, ripe banana, and cocoa. Expect wine-like aromas with a hint of gentle, sweet cardamom and a lingering Irish cream finish in a cup that’s layered and complex.
Our roasters recommend brewing it black, either as an espresso, cold brew, pour over or using an AeroPress.
Note: The whiskey tasting notes in this coffee are a result of its unique processing. The offering in this pack is non-alcoholic.
Recommended Resting Period: 10 days
Country of Origin India
Manufactured By Muhavra Enterprises Private Limited
FSSAI No. 10821005000101
Net Quantity 250g/500g/1000g
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.
VISIT THE FARM
2:30 MINS / BREW TIME
18G / COFFEE AMOUNT
230ML / WATER VOLUME
92°C / WATER TEMPERATURE
AEROPRESS GRIND / GRIND SIZE
3-3:30 MINS / BREW TIME 15G / COFFEE AMOUNT 250ML / WATER VOLUME 93°C / WATER TEMPERATURE POUR OVER GRIND / GRIND SIZE
2:30 - 3:00 MINS / BREW TIME 18G / COFFEE AMOUNT 120ML / WATER VOLUME 40-50°C / WATER TEMPERATURE MEDIUM FINE / GRIND SIZE
Try these recipes shared by some of our home brewers
This coffee’s journey began at Baarbara Estate in the foothills of Baba Budangiri, the origin of coffee in India. It was shaped by a process the estate has spent years refining, with one precise outcome in mind: a cup where whiskey’s character and coffee’s identity sit in balance.
The barrels this coffee was aged in were brought in within 15 days of malt being removed. They were then housed in a covered, controlled space, away from direct sunlight and changing weather. The coffee beans were allowed to rest in them for nearly four months, with the barrels carefully turned every few days, and the beans cupped regularly as the flavours evolved. Over time, the coffee gently absorbed the oak’s character while holding on to its own.
The result is a medium roast with notes of red plum, whiskey oak, ripe banana, and cocoa. Expect wine-like aromas with a hint of gentle, sweet cardamom and a lingering Irish cream finish in a cup that’s layered and complex.
Our roasters recommend brewing it black, either as an espresso, cold brew, pour over or using an AeroPress.
Note: The whiskey tasting notes in this coffee are a result of its unique processing. The offering in this pack is non-alcoholic.
Recommended Resting Period: 10 days
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