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Thogarihunkal Estate

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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!

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Select channi grind and use your tea strainer to make delicious coffee.

Start your day with the sweet aromas of toffee from our newest harvest from Thogarihunkal Estate.

Product Details








S13 (Chandragiri)

Start your day with the sweet aromas of toffee from our newest harvest from Thogarihunkal Estate. This delicious medium roast, with flavours of brown sugar, green grape and roasted almond, tastes great when taken black or with a little bit of milk. This coffee was processed using the washed method and has a clean flavour profile with low acidity and bitterness, and a sweet, long aftertaste of honey and raisins. You can enjoy the smooth, buttery mouthfeel of this medium-bodied coffee by brewing it as an Espresso or a Pour Over, or by using other manual brewing methods. 

Roast Level: Medium 

Flavour Notes: Brown Sugar, Green Grape, Roasted Almond

About Thogarihunkal Estate

Thogarihunkal Estate is located in Chikmagalur on the rolling hills of Baba Budangiri, the birthplace of Indian coffee. This estate is managed by the Gowda brothers, Mallanna and Chenna Basave, whose family has been in the coffee business since 1857. At 1350m above sea level, the estate has maintained separate blocks for Arabica and Robusta, which are then segregated by varietal. Chandragiri, Selection 795, and micro lots of Selections 5 and 7 are the Arabica varieties that are grown on the estate.


Brewing Guides

French Press

20g Coffee Amount
94°C Water Temperature
4:15 Min Brew Time
240ml Water Volume
Very Coarse Grind Size

Brewing Method

  • Add coffee, pour 40ml of water and stir vigorously for a few seconds.
  • At 30 seconds, pour another 200ml of water and cover with lid.
  • At 3:15 min, stir a few times, allow the grinds to fall and slowly plunge.
  • Pour in to your cup immediately after plunging to avoid over extracting the coffee.

Moka Pot

15.5g Coffee Amount
40-50°C Water Temperature
2:30 Min Brew Time
150ml 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

15g Coffee Amount
95°C Water Temperature
2 Min Brew Time
215ml Water Volume
AeroPress grind Grind Size

Brewing Method

  • Pre-wet the filter paper and add 15g of coffee.
  • Start the timer and add 215ml of water.
  • Gently sti and let it bloom for 30 seconds.
  • When it reaches the 2 minute mark, add the cap and flip the AeroPress onto the cup and plunge slowly.


15g Coffee Amount
95°C Water Temperature
3-3:40 Min Brew Time
300ml Water Volume
Pourover grind Grind Size

Brewing Method

  • Rinse filter paper with hot water to pre-heat cone.
  • Add 15g coffee and pour 75ml water and swirl the cone 5 times.
  • Let the coffee bloom for 30 seconds.
  • Then pour 175ml water into the cone and swirl it 3-4 times.
  • Let the coffee drip through.

Home Espresso

20g Coffee Amount
88-95°C (pre-set machine) Water Temperature
40 Sec Brew Time
Full tank Water Volume
Home Espresso Grind Grind Size

Brewing Method

  • Add water to your machine. Place 20g 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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