Source
Grown in the highlands of the Nilgiris by the Irula tribe, our signature Arabica coffee is very special. The climate, the altitude and the soil nurtured with regenerative practices make for a perfect combination for the coffee beans to reach their full potential. Each harvest is carefully handpicked once the coffee cherries are fully ripe.
Process
After harvesting, the fully ripened coffee cherries go through a detailed process called honey fermentation. The cherries are depulped to remove the outer skin while keeping the sugar rich mucilage in place. This mucilage gives the coffee a sweet almost honey-like flavour, hence the name. The honey process has nothing to do with actual honey.
These depulped cherries are then allowed to ferment for up to 3 days resulting in bringing out the sweetness and reducing the acidity of the beans to an optimum level. The fermented coffee beans are then sun-dried in partial shade before getting hulled and cleaned. These are called “green beans”.
Roasting
The procured green beans go through a multi step rigorous process called “garbling”. This includes cleaning, grading and sorting. This important process ensures that only the very best quality coffee beans are used and the defective (broken, molded, chipped, burnt, etc.) ones are discarded. The garbled beans are then finally ready for the last (and perhaps the most important) process called “roasting”. This is what distinguishes good coffee from a great one! Our roasting takes place using state of the art coffee roaster with utmost care and precision. Each batch of 5 kgs is meticulously roasted to do justice to the hard work of the farmers. This crucial step gives coffee its body, its character and the complex flavour profile so that it can delight you in every sip.
Brewing Recommendation
Once the coffee beans are ground, it’s time to brew! For this specific batch of Irula Arabica, we recommend any of the following methods: pour-over, french-press, moka-pot or espresso. The grind size needs to be modified accordingly. After the brewing is complete, try to take in the aroma of the freshly brewed coffee before you take the first sip. This small step will make sure your palate is ready for the truly special bean-to-cup experience. Enjoy!
Grinding
The reason we provide whole beans instead of ground beans is simple: freshly ground coffee is way more flavourful! We recommend grinding the roasted coffee beans in small batches at home. This ensures that the freshness stays for the longest time and the heady aroma of the freshly ground coffee is something to cherish every single time. The grinding process varies based on the brewing method, but anywhere from extra fine to extra course can be easily achieved from any regular coffee grinder with practice. We hope this slightly inconvenient method will allow you to experiment at home and thereby make you appreciate the coffee even more.
Tasting Notes
This can be very subjective. We feel this coffee has a perfect amount of acidity, sweetness and mouthfeel for a perfect cup of black coffee. If you ask us, we feel there are hints of Vanilla, Citrus and Molasses. Please let us know what you think!
Tip: We recommend experimenting with the grind size and strength (gm/ml) of the coffee in order to figure out the most optimum brew for your palate. Be creative and have fun!
Storage
We recommend keeping the coffee (both beans and ground) in an airtight container in a cool, dark place away from sunlight. The package we are using is resealable and easily reusable. Also, we don’t recommend storing the coffee in a refrigerator as excessive humidity/moisture can ruin it.