Filter Coffee (70% Arabica, 30% Robusta)
South Indian filter coffee blend of 70% washed Arabica from Karadykan, Karnataka and 30% natural Robusta from Tirap, Arunachal Pradesh - aromatic and smooth, with a strong finish and good crema.
| Arabica Process | Washed |
| Arabica Origin | Karadykan, Karnataka |
| Robusta Process | Natural |
| Robusta Origin | Tirap, Arunachal Pradesh |
₹450
₹1,800 / kg
Roasted only after you order - we don't hold coffee bean stock, so it's always freshly roasted.
Our 70/30 filter coffee blend leads with washed-process Arabica from Karadykan, Karnataka for aroma and sweetness, balanced with 30% natural-process Robusta from Tirap, Arunachal Pradesh, for strength and a rich crema.
Ground fine for traditional South Indian filter brewing, it delivers a smooth, well-rounded, decoction-style cup without being overpoweringly strong.
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.
Coffee where the outer fruit skin and sticky pulp are completely removed from the coffee bean using water then the bean is dried.
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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