Loyola Estate

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

We’re delighted to introduce Loyola Estate as our newest partner farm! The coffee cherries from this farm are hand-picked and then pulped, fermented, washed and sun-dried.

VIEW GRIND GUIDE How to Brew?

Product Details

Altitude

1200-1250M

Processing

Washed

Location

Pulney Hills, Tamil Nadu

Variety

Brazilian Catimor

We’re delighted to introduce Loyola Estate as our newest partner farm! The coffee cherries from this farm are hand-picked and then pulped, fermented, washed and sun-dried. The slow-dried parchment was packed in clean jute bags and stored at an ambient temperature before further processing into clean coffee beans.

Our roasters chose to profile this one as a medium dark roast to create a nutty and chocolatey profile with medium-high bitterness and low acidity levels. Savour the creamy, smooth mouthfeel and sweet aromas of caramel and chocolate of this heavy bodied coffee by brewing it using an AeroPress, Moka Pot, French Press or as an Espresso. If you’ve enjoyed our coffees from Sandalwood, Baarbara or Attikan Estates, you’ll love this one!

Tasting Notes: Dark Chocolate, Roasted Almonds, Plum

Roast Level: Medium Dark

About Loyola Estate

Loyola Estate is situated in the Lower Pulney Hills in the Dindigul District of Tamil Nadu, India. The estate is spread over an area of 150 acres with coffee and other crops like cardamom, orange, pepper and banana in an integrated plantation model.

VISIT FARM

Brewing Guides

FRENCH PRESS

AEROPRESS

SOUTH INDIAN FILTER

MOKA POT

COLD BREW

POUROVER

HOME ESPRESSO

French Press

20g Coffee Amount

94°C Water Temperature

6 Min Brew Time

240ml Water Volume

Coarse Grind Size

Brewing Method

Add 20g coffee, start the timer and pour 240ml of water and make sure all the grinds are wet.
After 1 minute, gently stir the grinds on top for 5 seconds to break the crust.
Place the lid and slowly plunge at the 5-minute mark.
Pour into your cup immediately after plunging to avoid over extracting the coffee.

Aeropress

19g Coffee Amount

90°C Water Temperature

2:20 Min Brew Time

220ml Water Volume

AeroPress Grind Grind Size

Brewing Method

Pre-wet the filter paper and add 19g of coffee.
Start the timer and add 100ml of water.
Gently stir 2-3 times and let it bloom for 30 seconds.
Add 120ml more water and stir 2-3 times.
When it reaches the 2:30-minute mark, start slowly plunging into the cup.

South Indian Filter

20g Coffee Amount

96°C Water Temperature

10 Min Brew Time

100ml Water Volume

Medium Fine Grind Size

Brewing Method

Add coffee into top chamber.
Lightly press 3 times with plunger to level and compact slightly.
Pour 100ml hot water over top, place lid and let it drip through over 10 minutes.
Take the decoction and add milk, sugar or more hot water to your taste preference.

Moka Pot

16g 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

95°C Water Temperature

18 Hours Brew Time

250ml 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

17g 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 17g of coffee and start the timer. Pour 100ml of water and swirl the cone 2-3 times.
After 30 seconds, pour 100ml and swirl the cone twice.
Wait for 1 minute, pour 50ml water and let the coffee drip through.

Home Espresso

14g Coffee Amount

88-95°C Water Temperature

1st drop 9 sec to 22 sec Brew Time

Full Tank Water Volume

Home Espresso Grind Grind Size

Brewing Method

Add cold water to your machine.
Place 14g 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 (32ml-37ml).
You can add steamed milk or hot water to taste.

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Robusta- Buy Freshly Roasted Coffee Beans Online - Blue Tokai Coffee Roasters","id":21669356535863,"position":2,"preview_image":{"aspect_ratio":1.174,"height":593,"width":696,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0738\/1409\/products\/img_180822.jpg?v=1660887855"},"aspect_ratio":1.174,"height":593,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0738\/1409\/products\/img_180822.jpg?v=1660887855","width":696},{"alt":"Kerehaklu Estate - Robusta- Buy Freshly Roasted Coffee Beans Online - Blue Tokai Coffee Roasters","id":21674909958199,"position":3,"preview_image":{"aspect_ratio":1.174,"height":593,"width":696,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0738\/1409\/products\/CoffeeListing_220822.jpg?v=1661153421"},"aspect_ratio":1.174,"height":593,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0738\/1409\/products\/CoffeeListing_220822.jpg?v=1661153421","width":696}],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe’re back this year with our Robusta coffee sourced from Kerehaklu Estate! 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 Loyola Estate

Brewing Guides

French Press

Brewing Method

Aeropress

Brewing Method

South Indian Filter

Brewing Method

Moka Pot

Brewing Method

Cold Brew

Brewing Method

Pourover

Brewing Method

Home Espresso

Brewing Method

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GRIND GUIDE

FILTER

Roast Level

Acidity Level

Bitterness Level