X
image
Shopping Cart

ROAST

ACIDITY

BITTERNESS

Hippla Estate

Debut Series

Regular price

Free domestic shipping on all prepaid orders above 350
Regular price

Firsts are always special, and we're launching a few very exciting debuts this season with first-time specialty coffee producers! Accompanying producers on their explorations of specialty coffee is always very thrilling and we’re delighted to bring you along. We have sourced select lots from a few first-time producers and are roasting them for this Debut Series.

These coffees will be roasted and dispatched from our Bangalore roastery.

Pack Size


  • Galigudde - Anaerobic Natural - 150g
  • Galigudde - Washed - 150g
  • Galigudde - Honey Sun Dried - 40g
  • Kalavese - Anaerobic Natural - 16g
  • Galigudde - Natural - 28g

Product Details

Galigudde
Honey Sun Dried

Orange, Green Grape, Dried Dates

Roast Level

LIGHT

Bitterness

Low

Acidity

Medium

Processing

Honey Sun Dried

Variety

S6

RECOMMENDED FOR

Pour Over, AeroPress

Kalavese
Anaerobic Natural

Red Apple, Strawberry, Mosambi

Roast Level

LIGHT

Bitterness

Low

Acidity

Medium

Processing

Natural

Variety

S6

RECOMMENDED FOR

Pour Over, AeroPress

Galigudde
Natural

Lemonade, Plum, Brown Sugar

Roast Level

LIGHT

Bitterness

Low

Acidity

Medium

Processing

Natural

Variety

S6

RECOMMENDED FOR

Pour Over, AeroPress

Galigudde
Anaerobic Natural

Banana, Mango, Pineapple

Roast Level

LIGHT

Bitterness

Low

Acidity

High

Processing

Natural

Variety

S6

RECOMMENDED FOR

Pour Over, AeroPress

Galigudde
Washed

Dark Chocolate, Roasted Almond, Raisin

Roast Level

Medium

Bitterness

Low

Acidity

Medium

Processing

Washed

Variety

S6

RECOMMENDED FOR

Espresso, Moka Pot, Pour Over, AeroPress, French Press

Starting a new coffee chapter can be daunting for someone running a coffee farm in one of the remotest places in Chikmagalur, but Nesara HD and Raghi Hippla are determined to try new things when it comes to processing specialty coffee! Established in 1916, Hippla Estate is located at the foothills of Chandradrona Mountain Range near the Bhadra River. From processing coffees to taking care of the plantation on steep terrains, managing the staff to bookkeeping — it is all handled by them. This year marks their plunge into the world of specialty coffee processing. 

Location: Chikmagalur, Karnataka

Producers: Nesara HD and Raghi Hippla

“The start is always special. We thoroughly enjoyed every bit of the process! We’ve kept it simple and brought out the original personality of the coffees without doing anything too complex!”

- Nesara HD, Producer

About Hippla Estate

Established in 1916 by Huliyappa Gowda, Hippla Estate has stayed in the family for five generations and is currently managed by Nesara HD and Raghi Hippla. Hippla Estate is divided into 3 main farms: Galigudde, Kalavese and Dinnekere. The farms are located at the foothills of Chandradrona Mountain Range near the Bhadra River in Chikmagalur, Karnataka.

VISIT FARM

Brewing Guides

French Press

20g Coffee Amount
93°C Water Temperature
5 Min Brew Time
240ml Water Volume
French Press Grind Grind Size

Brewing Method

  • Add coffee, start the timer and add 240ml water. Make sure the grounds are well-saturated.
  • Add the plunger lightly on top to keep the temperature stable. At the 4:00 minute mark, stir the grinds gently to break the crust of the coffee, re-add the lid and plunge slowly at 5 minutes.
  • Pour into your cup immediately after plunging to avoid over extracting the coffee.

Aeropress

18g Coffee Amount
93°C Water Temperature
2:30 Min Brew Time
240ml Water Volume
AeroPress Grind Size

Brewing Method

  • Pre-wet the filter paper and add 18g coffee.
  • Start the timer and pour 100ml of water.
  • Stir 5 times and let it bloom for 30 seconds.
  • Then, add 140ml water and wait till the 2:30 minute mark.
  • Slowly plunge for 30-35 seconds.

Pourover

16g Coffee Amount
93°C Water Temperature
3-3:20 Min Brew Time
300 ml Water Volume
Pourover Grind Size

Brewing Method

  • Rinse filter paper with hot water to preheat the cone.
  • Add 18g coffee, start a timer and pour 70ml water. Stir 5 times.
  • Let the coffee bloom for 30 seconds and pour another 130ml water slowly.
  • After 1 minute, add another 100ml water and let the coffee drip down.