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Bettadamalali Estate - Natural

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

We're thrilled to introduce you to our newest addition, the Bettadamalali Estate - Natural.

Product Details


1228-1239 M




Chikmagalur, Karnataka



We're thrilled to introduce you to our newest addition, the Bettadamalali Estate - Natural.

Roasted to a harmonious medium level, this coffee promises a fruity aroma along with a juicy and heavy mouthfeel with each brew. As you sip on this, you'll be transported to a world of flavours — picture golden raisin and comforting milk chocolate, along with a subtle hint of plum in your brew. In the end, the flavours come together nicely with the medium-high sweetness and the lingering chocolatey aftertaste — making this brew an ideal choice for all coffee enthusiasts.

Nestled amidst the picturesque landscapes of Chikmagalur, Karnataka, this estate rests at an altitude of 1228-1239 meters, where the coffee cherries ripen to perfection under the nurturing Indian sun.

Tasting Notes: Golden Raisin, Pear, Milk Chocolate

Roast Level: Medium

About Bettadamalali Estate

Situated in the picturesque Chikmagalur region, the farm’s coffee journey started with older varieties like Kent and San Ramon. However, the introduction of SLN 795 by the Indian Coffee Board marked a significant turning point.


Brewing Guides

French Press

20g Coffee Amount
88°C Water Temperature
240ml Water Volume
French Press Grind Grind Size

Brewing Method

  • Add 20g coffee, start the timer and pour 100ml of water and make sure all the grinds are wet.
  • Let the coffee bloom for 30 seconds. Then, pour 140ml more water and place the lid.
  • At the 4 minute mark, start plunging slowly till 4:30 minutes are done.
  • Pour into your cup immediately after plunging to avoid over-extracting the coffee


18g Coffee Amount
93°C Water Temperature
230 ml 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.
  • Swirl 5 times and let it bloom for 30 seconds.
  • Pour the rest of the water. Put the plunger on top and press down slightly to create a vacuum.
  • When it reaches the 2:00-minute mark, plunge slowly to extract the flavours into the cup.

Moka Pot

18g Coffee Amount
40-50°C Water Temperature
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.


16g Coffee Amount
93°C Water Temperature
300ml 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 80 ml of water and swirl the cone thrice.
  • Let the coffee bloom for 30 seconds and pour the rest of the water.
  • Let the coffee drip through.


18g Coffee Amount
95°C Water Temperature
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 with a spoon and wait for 5 minutes.
  • Remove the channi and your coffee is ready.

Home Espresso

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

Brewing Method

  • Add water to your machine. Place 20g 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 (40ml-45ml).
  • You can add steamed milk or hot water to taste.

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