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ROAST

ACIDITY

BITTERNESS

Sula Barrel Aged Blend

Dark Chocolate, Red Grape, Prune

Regular price

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Roast Level

medium dark

Bitterness

Medium

Acidity

Low

VIEW GRIND GUIDE
Regular price

 Ships from Gurgaon

    The much-awaited limited-edition coffee in collaboration with Sula Vineyards is finally here! We sourced the coffees in this barrel aged blend from Yelliemadaloo and Seethargundu Estates.

Product Details

Altitude

900 - 1200M

Processing

Barrel Aged (Red + White Wine)

Location

Chikmagalur + Nelliyampathy Hills

Variety

Mixed

The much-awaited limited-edition coffee in collaboration with Sula Vineyards is finally here! We sourced the coffees in this barrel aged blend from Yelliemadaloo and Seethargundu Estates. The washed coffee beans were stored in Sula’s oak wine barrels which made the coffees take on the unique flavours. With sweet aromas of dark chocolate and cherries along with an aftertaste of raisins and prune, this blend has intense and punchy tasting notes. 

This medium dark roast has a wonderfully rich, chocolatey and fruity flavour profile with a heavy body and a pleasantly creamy mouthfeel that tastes best when brewed as an Espresso, Cold Brew, Pour Over, in the Moka Pot or an AeroPress.

Tasting Notes: Dark Chocolate, Red Grape, Prune

Roast Level: Medium Dark

Brewing Guides

French Press

20g Coffee Amount
92°C Water Temperature
5 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 5 minutes, 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

18g 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 lock the cap into the chamber.
  • Add 18g of coffee, start the timer and add 100ml of water.
  • Gently stir 5 times and let it bloom for 30 seconds.
  • Add 120ml more water. When you reach the 2:20 minute mark, plunge slowly.

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
Room Temp Water Temperature
16 Hours Brew Time
500ml 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 16 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

15g Coffee Amount
92°C Water Temperature
3-3:30 Min Brew Time
230ml Water Volume
Pour Over Grind Grind Size

Brewing Method

  • Rinse the filter paper with hot water to pre-heat the cone.
  • Add 15g of coffee and start the timer. Pour 60ml of water and swirl the cone.
  • Let the coffee bloom for 30 seconds.
  • Then pour 60ml water into the cone and swirl 2-3 times.
  • After a minute, add 110ml water and let the coffee drip through.

Home Espresso

19g Coffee Amount
88-95 (pre-set machine) Water Temperature
35 Sec Brew Time
Full Tank Water Volume
Home Espresso Grind Grind Size

Brewing Method

  • Add water to your machine. Place 19g 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 (35ml-45ml).
  • You can add steamed milk or hot water to taste.

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