Brown Valley HSD Coffee
Single-origin honey sundried (HSD) coffee from Brown Valley Coffee Estate, Boipariguda, Koraput - balanced sweetness with a smooth, rounded body from a farm running full traceability by micro-lot.
₹650
₹2,600 / kg
Roasted only after you order - we don't hold coffee bean stock, so it's always freshly roasted.
Grown at Brown Valley Coffee Estate in Boipariguda, Koraput - one of the few farms in Odisha equipped to produce washed, natural, and honey process side by side - this lot is processed HSD (honey/semi-dry), striking a balance between the brightness of washed coffee and the fruitiness of natural process.
Over 25 years of cultivation and significant investment in post-harvest infrastructure give this lot consistent, traceable quality with balanced sweetness and a smooth, rounded body.
Good to know
Flavour notes describe the tastes and aromas you might pick up in the cup - similar to tasting notes on wine or whisky. They come from the coffee's origin, processing method, and roast, and are a guide to what to expect rather than a guarantee of what you'll taste.
Honey/semi-dry process - some mucilage is left on during drying, balancing brightness and sweetness.
French Press
Full-bodied and rich, brewed by steeping coarse grounds directly in hot water.
- 1Add 1 heaped tbsp of coarse-ground coffee per 200 ml of water to the French press.
- 2Pour hot water (just off the boil, ~95°C) over the grounds and stir gently.
- 3Place the lid on with the plunger pulled up, and let it steep for 4 minutes.
- 4Press the plunger down slowly and evenly.
- 5Pour and serve immediately - coffee left on the grounds keeps brewing and turns bitter.
Tips
- • Grounds that are too fine will clog the mesh filter - stick to a coarse, sea-salt-like grind.
- • Rinse the plunger and mesh filter right after brewing so oils don't build up and turn rancid.
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