This is a versatile coffee that tastes good at different roast levels. We chose a lighter medium roast profile to showcase the bright citrus flavors that are well complemented by a caramel sweetness. Tastes like peanut brittle and malt chocolate with a lingering citrus aftertaste.
Recommended Brew Guide:
Best as a Filter brew. The French Press will bring out the body and maintain the smoothness, while a Drip or Pourover balances the fruit acidity and sweetness with a good body.
French Press: 15g coffee, coarse grind + 226g water @ 200F -> bloom for 45s and then brew for 3.5 mins.
Pourover: 14g coffee, medium grind + 226g water @ 200F -> bloom for 45s and then brew for 3 mins. Our favorite pourover is Kalita wave for this coffee.
Kerkeicoondah Estate is located in the Chikmagalur district, within the state of Karnataka, India. One of the two Arabica coffee plantations owned by the Mammen family, the estate has been managed by the family for three generations. The coffee is shade-grown and inter-cropped with pepper, cocoa, and cardamom.
Region: Baba Budangiri Mountains, Chikmagalur, Karnataka, India
Altitude: 3,940 feet / 1,200 meters
Process: Fully washed and dried in the sun