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ROAST

ACIDITY

BITTERNESS

Thogarihunkal Estate - Anaerobic Natural

Mulberry, Apple, Milk Chocolate

Regular price

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Roast Level

medium

Bitterness

Low

Acidity

Medium

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Regular price

Our anaerobic natural from Thogarihunkal Estate is back! A sip of this coffee will leave you with a sweet aftertaste of toffee and chocolate once it cools down.

Product Details

Altitude

1160 - 1220 M

Processing

Anaerobic Natural

Location

Chikmagalur, Karnataka

Variety

Chandragiri

Our anaerobic natural from Thogarihunkal Estate is back! A sip of this coffee will leave you with a sweet aftertaste of toffee and chocolate once it cools down. If you’ve previously tried our natural coffees from Hoysala, Kudiraipanjan and Orchardale Estate, you’ll love this medium roast’s flavours of mulberry, apple, and milk chocolate. This heavy bodied coffee with its sweet aromas of dried berries is best enjoyed when brewed as an espresso, pour over, AeroPress or in a French Press. 

For this lot, ripe coffee cherries were hand-sorted and stored in sealed barrels for 48 hours, devoid of oxygen, for anaerobic fermentation. Post-fermentation, the cherries were laid out in the sun on raised drying beds where a garden net was used on top to avoid excess sunlight, and then shifted to a shaded facility for slow-drying.

Tasting Notes: Mulberry, Apple, Milk Chocolate 

Roast Level: Medium

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.

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Brewing Guides

French Press

18g Coffee Amount
94°C Water Temperature
4:30 Min Brew Time
230ml Water Volume
Coarse Grind Size

Brewing Method

  • Add coffee, start the timer and pour 70ml of water and make sure all the grinds are wet.
  • After 1 minute, top up the water to 160ml.
  • Place the lid and slowly plunge at the 4:30-minute mark.
  • Pour into your cup immediately after plunging to avoid over extracting the coffee.

Aeropress

18g Coffee Amount
94°C Water Temperature
2:30 Min Brew Time
220ml 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 220 ml of water.
  • Stir 5 times and let it bloom for 30 seconds.
  • When it reaches the 2:30-minute mark, plunge slowly.

South Indian Filter

20g Coffee Amount
96°C Water Temperature
10 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, 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

18g 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.

Inverted Aeropress

20g Coffee Amount
95°C Water Temperature
2:30 Min Brew Time
230ml 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 70 ml of water and still 2-3 times.
  • After 60 seconds, add 160ml more water and still 2-3 times once again.
  • When it reaches the 2 minute mark, flip the AeroPress and plunge slowly.

Cold Brew

50g Coffee Amount
Room temp Water Temperature
18 hours Brew Time
500 ml 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 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 upto 4 days.

Pourover

16g Coffee Amount
94°C Water Temperature
3:30 - 4 min Brew Time
250ml Water Volume
Pour Over Grind Grind Size

Brewing Method

  • Rinse the filter paper with hot water to pre-heat the cone.
  • Add coffee and start the timer. Pour 50ml of water and swirl the cone thrice.
  • Let the coffee bloom for 30 seconds and then swirl twice.
  • After 1 minute, pour 150ml water and let the coffee drip through.

Channi

18g Coffee Amount
95°C Water Temperature
4:45 Min Brew Time
250ml Water Volume
Very Coarse Grind Size

Brewing Method

  • Add coffee in a channi (stainer) and pour 250ml of hot water gently on top of the coffee.
  • Stir for 10 seconds.
  • Let the coffee brew till the 4:30 minute mark.
  • Strain the coffee through the channi and your coffee is ready.

Home Espresso

20g Coffee Amount
88-95°C (pre-set machine) Water Temperature
29-30 Sec Brew Time
Full Tank Water Volume
Home Espresso Grind 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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