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ROAST

ACIDITY

BITTERNESS

Stanmore Estate

Malta Orange, Guava, Milk Chocolate

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Roast Level

medium

Bitterness

Medium

Acidity

Medium

VIEW GRIND GUIDE
Regular price

Our newest medium roast comes from Stanmore Estate, tucked away in the serene Shevaroy Hills.

Product Details

Altitude

1390 M

Processing

Natural

Location

Shevaroy Hills, Tamil Nadu

Variety

S9, S795

Our newest medium roast comes from Stanmore Estate, tucked away in the serene Shevaroy Hills. At the farm, coffee cherries of 24 Brix value (measure of dissolved sugar) were rinsed and transferred to large ceramic tiled vats. The temperature was kept in check to ensure proper anaerobic fermentation. Post this, the coffees were slow-dried under partial shade for 20 days.

This balanced cup has a lovely aroma of dried cranberries and features notes of juicy malta orange, sweet guava and milk chocolate. Enjoy its creamy mouthfeel by brewing it as an Espresso or using an AeroPress, Moka Pot, Pour Over or French Press.

Tasting Notes: Malta Orange, Guava, Milk Chocolate


Roast Level: Medium

About Stanmore Estate

Known for its gentle slopes, rich soil and bountiful rainfall, Stanmore Estate is one of the 7 estates that belong to the MSP Coffee Group and is located in the centre of the best growing zone of the Shevaroy Hills.

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Brewing Guides

French Press

18g Coffee Amount
93°C Water Temperature
5:30 Min Brew Time
220 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 220 ml.
  • Place the lid and slowly plunge at the 5-minute mark for 30 seconds.
  • Pour into your cup immediately after plunging to avoid over extracting the coffee.

Espresso Machine

19g Coffee Amount
32 sec Brew Time
Commercial Espresso Grind Grind Size

Brewing Method

  • First drop: 11 seconds

Aeropress

16g Coffee Amount
93°C Water Temperature
2:30 Min Brew Time
215 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 100 ml of water.
  • Stir 5 times and let it bloom for 30 seconds.
  • Pour the rest 115 ml of water. 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
5-6 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 5-6 mins.
  • You can add sugar, milk or more hot water to your liking.

Inverted Aeropress

18g Coffee Amount
93°C Water Temperature
3:20 Min Brew Time
240 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 100 ml of water and still 2-3 times.
  • After 30 seconds, add 140 ml more water and stir twice.
  • When it reaches the 2:50-minute mark, flip the AeroPress and plunge slowly for 30 seconds.

Cold Brew

50g Coffee Amount
Room Temp Water Temperature
18 Hours Brew Time
500 ml Water Volume
Cold Brew Grind 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 up to 4 days.

Pourover

18g Coffee Amount
93°C Water Temperature
3:30-4 Min Brew Time
300 ml Water Volume
Pour Over Grind Grind Size

Brewing Method

  • Rinse the filter paper with hot water to pre-heat the cone.
  • Add 18g of coffee and start the timer. Pour 100 ml of water and stir 2-3 times.
  • Let the coffee bloom for 30 seconds.
  • Then pour 200 ml of water and swirl the cone thrice.
  • Let the coffee drip through till 4 minutes are up.

Channi

18g Coffee Amount
93°C Water Temperature
5 Min Brew Time
240 ml Water Volume
Channi Grind Grind Size

Brewing Method

  • Add coffee in a channi (stainer) and start pouring 240 ml of hot water gently on top of the coffee.
  • Stir with a spoon and wait for 5 minutes.
  • Remove the channi and your coffee is ready.

Home Espresso

18g Coffee Amount
88-95°C (pre-set machine) Water Temperature
38-40 Sec Brew Time
Full Tank Water Volume
1.8 (ditting) 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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