Kolli Berri Estate

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We have run out of our yellow pouches faster than anticipated - our nutty and chocolatey category is by far our most popular category. You may receive this order in our previous brown Kraft paper pouch. We apologise for the inconvenience and are working to restock these pouches as fast as we can!

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

Our newest single-origin coffee hails from the beautiful Kolli Berri Estate, set in the city of Chikmagalur.

VIEW GRIND GUIDE How to Brew?

Product Details

Altitude

1036 - 1112 M

Processing

Washed

Location

Chikmagalur, Karnataka

Variety

S795

Our newest single-origin coffee hails from the beautiful Kolli Berri Estate, set in the city of Chikmagalur. The aroma of cinnamon feels homely and warm while the nutty and chocolatey flavour profile makes this medium dark roast a great companion with milk. This coffee has a smooth mouthfeel with a heavy body which is enhanced when brewed as an espresso or using an AeroPress, Moka Pot or a French Press. If you’ve tasted our coffees from Attikan, Baarbara and Sandalwood Estates, you’ll love the low acidity and medium bitterness in this coffee.

Tasting Notes: Molasses, Prune, Dark Chocolate

Roast Level: Medium Dark

About Kolli Berri Estate

Located in the Kollibyle village in Chikmagalur, Kolli Berri Estate is a completely women-run farm that has been in their family since 1942. Surrounded by jungles, their coffees grow in harmony along with other fruits, spices and trees.

VISIT FARM

Brewing Guides

FRENCH PRESS

ESPRESSO MACHINE

AEROPRESS

SOUTH INDIAN FILTER

MOKA POT

COLD BREW

POUROVER

CHANNI

HOME ESPRESSO

French Press

18g Coffee Amount

94°C Water Temperature

5 Min Brew Time

240ml Water Volume

Coarse Grind Size

Brewing Method

Add 18g 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 4:30 minute mark, start plunging slowly till 5 minutes are done.
Pour into your cup immediately after plunging to avoid over-extracting the coffee.

Espresso Machine

19g Coffee Amount

31 Sec Brew Time

Commercial Espresso Grind Grind Size

Brewing Method

First drop: 9 seconds.

Aeropress

20g Coffee Amount

93°C Water Temperature

2:20 Min Brew Time

210ml Water Volume

AeroPress Grind Grind Size

Brewing Method

Pre-wet the filter paper and add 20g of coffee.
Start the timer and add 100ml water. Stir 5 times and let it bloom for 30 seconds.
Add 110ml more water and let it extract till the timer is at 2:20 min.
Add the cap and plunge slowly.

South Indian Filter

20g Coffee Amount

98°C Water Temperature

10 Min Brew Time

100ml Water Volume

Medium Fine Grind Size

Brewing Method

Add 20g coffee into the top chamber.
Pour hot water on the top, place the lid and let it drip through for 10 mins.
You can add sugar, milk or more hot water to your liking.

Moka Pot

18g Coffee Amount

40-50°C Water Temperature

2:30-3 Min Brew Time

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.

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

16g Coffee Amount

92°C Water Temperature

3-3:30 Min Brew Time

260ml Water Volume

Pourover Grind Grind Size

Brewing Method

Rinse the filter paper with hot water to pre-heat the cone.
Add 16g coffee and start the timer. Pour 60ml water.
Stir 4-5 times and let the coffee bloom for 1 minute.
Then pour another 140ml water into the cone and let it drip through.

Channi

15g Coffee Amount

92°C Water Temperature

3:30 Min Brew Time

200ml Water Volume

Very Coarse Grind Size

Brewing Method

Add 15g coffee in a channi (stainer) and start pouring 200ml of hot water gently on top of the coffee for 30-35 seconds.
Stir with a spoon and wait for 3:30 minutes.
Remove the channi and your coffee is ready.

Home Espresso

18g Coffee Amount

88-95°C (pre-set machine) Water Temperature

40 Sec Brew Time

Full Tank Water Volume

Home Espresso Grind Grind Size

Brewing Method

Add water to your machine. Place 18g 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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This marks the second time that the estate has focused on processing specialty-grade Robusta. Growing this harvest is an example of the estate’s push towards sustainable farming, with the use of just rain water instead of normal irrigation techniques. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTo process this lot, the folks at Kerehaklu used an anaerobic, double float process where the cherries were left in ceramic vats overnight for a considerably shorter fermentation time as compared to Arabica. They’ve dubbed this process ‘Halley Huli’ which translates to ‘old tiger’, a Kannada phrase, usually given to an elderly person — similar to the anaerobic fermentation process used here, which has been carried on for decades. For this lot, they used CxR, a cross between Congensis (a variety from Congo) with Robusta, resulting in a variety known as CxR. Coffee Congensis grows in areas with extremely healthy iron-rich soil, is closely related to both Arabica and Robusta, and is known to improve the cup quality when crossed with Robusta.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis delicious coffee was grown under denser than usual shade and at an unusually high altitude for Robusta. It has a heavy body and a buttery mouthfeel that is perfectly finished off with an aftertaste of bittersweet chocolate. With its beautiful aromas of roasted nuts and cacao nibs, this coffee can be taken black or with milk, our roasters recommend brewing this as an Espresso, in the Moka Pot, French Press or South Indian Filter. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Cacao Nibs, Walnuts, Raisins\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium Dark\u003cbr\u003e\u003c\/p\u003e"}

Sampigehoney Estate

Maple Syrup, Dark Chocolate, Black Raisins

medium dark

COFFEE

EQUIPMENT

Out Of Stock!

Recommended Brewing Method

Product Details

About Kolli Berri Estate

Brewing Guides

French Press

Brewing Method

Espresso Machine

Brewing Method

Aeropress

Brewing Method

South Indian Filter

Brewing Method

Moka Pot

Brewing Method

Cold Brew

Brewing Method

Pourover

Brewing Method

Channi

Brewing Method

Home Espresso

Brewing Method

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GRIND GUIDE

FILTER

Roast Level

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