Medium Roast
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SWEETNESS MEDIUM
BODY MEDIUM
ACIDITY MEDIUM
BITTERNESS MEDIUM
SWEETNESS MEDIUM
BODY MEDIUM
ACIDITY MEDIUM-HIGH
BITTERNESS MEDIUM
ROAST MEDIUM
HAVE IT WITH MILK/BLACK
ALTITUDE 990-1020 M
PROCESSING HONEY/WASHED
LOCATION COORG, KARNATAKA
VARIETY CHANDRAGIRI
This two-pack (100 gms each) brings together distinct coffees from Nelaji Village in Coorg. Grown by smallholder farmers and processed by Ashish Rao, a first-generation producer, these lots mark our first collaboration with Skia Coffee.
Ripe, high-density cherries were pulped with the mucilage left intact, then placed in sealed tanks for a 72-hour anaerobic fermentation. A yeast strain purpose-built for controlled fermentation was introduced during this stage to develop complexity.
... READ MOREThis two-pack (100 gms each) brings together distinct coffees from Nelaji Village in Coorg. Grown by smallholder farmers and processed by Ashish Rao, a first-generation producer, these lots mark our first collaboration with Skia Coffee.
Ripe, high-density cherries were pulped with the mucilage left intact, then placed in sealed tanks for a 72-hour anaerobic fermentation. A yeast strain purpose-built for controlled fermentation was introduced during this stage to develop complexity.
From there, the two lots took separate paths.
Honey Sun Dried
The first lot was dried slowly on raised beds under controlled shade. Roasted to a medium profile, it makes for a balanced cup with notes of sweet lime, prunes, and almond.
Recommended Resting Period: 16 Days
Thermal Shock
This second lot was immersed in hot water, then rapidly cooled in ice. It was then mechanically washed and dried slowly under shade. Also roasted to a medium profile, it brews cups with notes of tangerine, brown sugar, and berries.
Both coffees brew beautifully as an espresso or with an AeroPress, Moka Pot, or French Press. They taste great black and pair well with milk. Together, they offer a chance to explore how thoughtful shifts in processing shape flavour in the final cup.
Recommended Resting Period: 12 Days
Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in subscription.
Country of Origin India
Manufactured By Muhavra Enterprises Private Limited
FSSAI No. 10821005000101
Net Quantity 200g
Run by Ashish Rao, Skia is a dream years in the making. After visiting nearly 30 estates, he found the right plot in Coorg and began building the farm from the ground up.
VISIT THE FARM
2:30 MINS / BREW TIME
18G / COFFEE AMOUNT
230ML / WATER VOLUME
93°C / WATER TEMPERATURE
AEROPRESS GRIND / GRIND SIZE
2:30 - 3 MINS / BREW TIME 18G / COFFEE AMOUNT 120ML / WATER VOLUME 40-50°C / WATER TEMPERATURE MEDIUM FINE / GRIND SIZE
35 SEC / BREW TIME 19G / COFFEE AMOUNT FULL TANK / WATER VOLUME 88-95°C (pre-set machine) / WATER TEMPERATURE HOME ESPRESSO / GRIND SIZE
4 MINS 30 SEC / BREW TIME 20G / COFFEE AMOUNT 260ML / WATER VOLUME 94°C / WATER TEMPERATURE FRENCH PRESS / GRIND SIZE
2:30 MINS / BREW TIME 18G / COFFEE AMOUNT 230ML / WATER VOLUME 93°C / WATER TEMPERATURE AEROPRESS GRIND / GRIND SIZE
2:30 - 3 MINS / BREW TIME 18G / COFFEE AMOUNT 120ML / WATER VOLUME 40-50°C / WATER TEMPERATURE MEDIUM FINE / GRIND SIZE
35 SEC / BREW TIME 18G / COFFEE AMOUNT FULL TANK / WATER VOLUME 88-95°C (PRE-SET MACHINE) / WATER TEMPERATURE HOME ESPRESSO / GRIND SIZE
4 MINS 30 SEC / BREW TIME 20G / COFFEE AMOUNT 260ML / WATER VOLUME 94°C / WATER TEMPERATURE FRENCH PRESS / GRIND SIZE
Try these recipes shared by some of our home brewers
This two-pack (100 gms each) brings together distinct coffees from Nelaji Village in Coorg. Grown by smallholder farmers and processed by Ashish Rao, a first-generation producer, these lots mark our first collaboration with Skia Coffee.
Ripe, high-density cherries were pulped with the mucilage left intact, then placed in sealed tanks for a 72-hour anaerobic fermentation. A yeast strain purpose-built for controlled fermentation was introduced during this stage to develop complexity.
From there, the two lots took separate paths.
Honey Sun Dried
The first lot was dried slowly on raised beds under controlled shade. Roasted to a medium profile, it makes for a balanced cup with notes of sweet lime, prunes, and almond.
Recommended Resting Period: 16 Days
Thermal Shock
This second lot was immersed in hot water, then rapidly cooled in ice. It was then mechanically washed and dried slowly under shade. Also roasted to a medium profile, it brews cups with notes of tangerine, brown sugar, and berries.
Both coffees brew beautifully as an espresso or with an AeroPress, Moka Pot, or French Press. They taste great black and pair well with milk. Together, they offer a chance to explore how thoughtful shifts in processing shape flavour in the final cup.
Recommended Resting Period: 12 Days
Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in subscription.
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