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Sandalwood Estate

Dark Chocolate, Prune, Orange Marmalade

Regular price

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Roast Level

medium dark

Bitterness

Medium

Acidity

Medium

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Regular price

Our first seasonal coffee from 2022's harvest, Sandalwood Estate, is delicious with tasting notes of rich dark chocolate, sweet prune and zesty orange marmalade. This washed coffee of the Sarchimor variety was grown at the lush coffee estate in Coorg. If you’ve tried our coffees from Attikan and Baarbara Estates, you’ll love the chocolatey flavour profile of this medium dark roast.

Product Details

Altitude

1000 - 1050M

Processing

Washed

Location

Coorg, Karnataka

Variety

Sarchimor

Our first seasonal coffee from 2022's harvest, Sandalwood Estate, is delicious with tasting notes of rich dark chocolate, sweet prune and zesty orange marmalade. This washed coffee of the Sarchimor variety was grown at the lush coffee estate in Coorg. If you’ve tried our coffees from Attikan and Baarbara Estates, you’ll love the chocolatey flavour profile of this medium dark roast. This heavy bodied coffee has a smooth, syrupy mouthfeel which can best be enjoyed when brewed as an Espresso, Pourover or using an Aeropress, Moka Pot or French Press. The long, sweet aftertaste of butter biscuits and dried fruit come through beautifully when you allow the brew to cool down a little. 

Sandalwood Estate is located at an altitude of 1050 metres and was established in 1878. The family that currently manages it has looked after the 200-acre estate since 1949. The estate’s coffee beans are shade grown in Suntikoppa and distributed both locally and internationally to roasters in Italy, USA, Norway and Russia.

Tasting Notes: Dark Chocolate, Prune, Orange Marmalade

Roast Level: Medium Dark 

About Sandalwood Estate

Sandalwood Estate is located at an altitude of 1050 metres and was established in 1878. The family that currently manages it has looked after the 200-acre estate since 1949.

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Brewing Guides

French Press

20g Coffee Amount
92°C Water Temperature
4:30 Min Brew Time
230ml Water Volume
Coarse Grind Size

Brewing Method

  • Add 20g coffee, start the timer and pour 230ml of water and make sure all the grinds are wet.
  • After 4 minutes, gently stir the grinds on top for 5 seconds to break the crust.
  • Place the lid and slowly plunge till the 4:30 minute mark.
  • Pour into your cup immediately after plunging to avoid over extracting the coffee.

South Indian Filter

20g Coffee Amount
92°C Water Temperature
10 Min Brew Time
90ml Water Volume
Medium Fine Grind Size

Brewing Method

  • Add 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

15g Coffee Amount
40-50 °C Water Temperature
3-3:30 Min Brew Time
120ml Water Volume
Medium Fine Grind Size

Brewing Method

  • Add half-cold and half- boiling 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
92°C Water Temperature
2:30 Min Brew Time
250ml Water Volume
AeroPress grind Grind Size

Brewing Method

  • Pre-wet the filter paper and add 16g of coffee.
  • Start the timer and add 50ml water. Let it bloom for 40 seconds.
  • Add 200ml more water and stir vigorously 5 times.
  • Let it extract till the timer is at 2 min.
  • Add the cap and flip the AeroPress onto the cup. Plunge slowly.

Pourover

16g Coffee Amount
90°C Water Temperature
3-3:20 Min Brew Time
240ml Water Volume
Pourover Grind Size

Brewing Method

  • Rinse the filter paper with hot water to pre-heat the cone.
  • Add 16g coffee and start the timer. Pour 100ml water.
  • Let the coffee bloom for 1 minute.
  • Then pour another 140ml water into the cone and let it drip through.

Channi

20g Coffee Amount
93°C Water Temperature
4:30 Min Brew Time
260ml Water Volume
Very Coarse Grind Size

Brewing Method

  • Add 20g coffee in a channi (stainer) and start pouring 260ml of hot water gently on top of the coffee for 30-35 seconds.
  • Stir with a spoon and wait for 4:30 minutes.
  • Remove the channi and your coffee is ready.

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