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Sampigehoney Estate

Use CODE: ICD20 to get 20% Off
Free domestic shipping on all prepaid orders above 350

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.
  

Rich and creamy, this medium dark roast from Sampigehoney Estate opens with sweet aromas of honey and dried fruits, leading to notes of maple syrup, dark chocolate and black raisins in the cup.

Recommended Brewing Method

VIEW GRIND GUIDE How to Brew?

Product Details

Altitude

1158-1160 M

Processing

Washed

Location

Chikmagalur, Karnataka

Variety

Sarchimor

Rich and creamy, this medium dark roast from Sampigehoney Estate opens with sweet aromas of honey and dried fruits, leading to notes of maple syrup, dark chocolate and black raisins in the cup. We love the syrupy mouthfeel of this coffee that is finished off with a touch of chocolate.

Pick this one for its smooth chocolatey and nutty flavour profile, much like our coffees from Attikan, Loyola and Baarbara Estates. It tastes great as is or with a little bit of milk, and we recommend brewing it using an AeroPress, Moka Pot, French Press, Channi or as an Espresso or a Pour Over.

Tasting Notes: Maple Syrup, Dark Chocolate, Black Raisins

Roast Level: Medium Dark

About Sampigehoney Estate

Sampigehoney Estate lies in the Manjarabad region, nestled in the Western Ghats at an elevation of 3800 ft above sea level.

VISIT FARM

Brewing Guides

FRENCH PRESS
AEROPRESS
SOUTH INDIAN FILTER
MOKA POT
INVERTED AEROPRESS
POUROVER
CHANNI
HOME ESPRESSO

French Press

20g Coffee Amount
94°C Water Temperature
5:00 Min Brew Time
200 ml Water Volume
French Press Grind Grind Size

Brewing Method

  • Add coffee, start the timer and pour 50 ml of water and make sure all the grinds are wet.
  • After 30 seconds, top up the water to 150 ml.
  • Place the lid and slowly plunge at the 4:30-minute mark for 30 seconds.
  • Pour into your cup immediately after plunging to avoid over extracting the coffee.

Aeropress

16g Coffee Amount
93°C Water Temperature
2:30 Min Brew Time
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 230 ml of water.
  • Stir 5 times and let it bloom for 30 seconds.
  • Put the plunger on top and press down slightly to create a vacuum.
  • When it reaches the 2-minute mark, plunge slowly for 30 seconds to extract the flavours into the cup.

South Indian Filter

20g Coffee Amount
96°C Water Temperature
10 Min Brew Time
100 ml Water Volume
Medium Fine Grind Size

Brewing Method

  • Add coffee into the top chamber.
  • Pour hot water on the top and let it bloom for 25-30 sec.
  • Pour the remaining water 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
120 ml 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.

Inverted Aeropress

16g Coffee Amount
93°C Water Temperature
2:30 Min Brew Time
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 230 ml of water and stir twice.
  • When it reaches the 2:30-minute mark, flip the AeroPress and plunge slowly for 30 seconds.

Pourover

18g Coffee Amount
94°C Water Temperature
3:30-4 Min Brew Time
270 ml 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 50 ml of water and stir 2-3 times.
  • Let the coffee bloom for 30 seconds.
  • Then, pour the rest of the water and swirl the cone thrice.
  • Let the coffee drip through till 4 minutes are up.

Channi

16g Coffee Amount
96°C Water Temperature
5 Min Brew Time
200 ml Water Volume
Channi Grind Grind Size

Brewing Method

  • Add coffee in a channi (stainer) and start pouring 200 ml of hot water gently on top of the coffee.
  • Stir with a spoon and wait for 5 minutes.
  • Strain through the channi and your coffee is ready.

Home Espresso

18g 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 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.
  • You can add steamed milk or hot water to taste.

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