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Thogarihunkal Estate

Thogarihunkal Estate

Styled Coffee Description
⬤⬤⬤〇〇 MEDIUM ROAST | WASHED
Regular price ₹ 490
Regular price Sale price ₹ 490
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FLAVOUR NOTES

Dark Chocolate & Brown Sugar

ROAST LEVEL

ABOUT THE COFFEE ESTATE

Thogarihunkal Estate

Thogarihunkal Estate is a historic coffee plantation nestled in the Baba Budangiri hills of Chikmagalur, Karnataka—widely regarded as the birthplace of Indian coffee. Established in 1857 and now managed by the Gowda family, the estate spans elevations between 1050 and 1400 meters, providing ideal conditions for cultivating both Arabica and Robusta beans. Arabica varieties such as Chandragiri, Selection 795, and micro-lots of Selections 5 and 7 are grown under a three-tier canopy, enhancing the beans' flavor profiles.

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Origin
CHIKMANGALUR
Elevation
1000-1100M
Process
WASHED

WHAT IS

Washed Processed Coffee?

Washed coffee process uses water to remove fruit from the bean before drying, enhancing clarity and acidity. It results in a clean, bright cup that highlights the coffee's true origin and flavor characteristics.

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How To Brew

COLD BREW
FRENCH PRESS
POUR OVER
AEROPRESS
MOKA POT
ESPRESSO
COLD BREW

To brew cold brew, combine coarse ground coffee and cold water in a 1:8 ratio. Stir gently and let it steep in the refrigerator for 12–24 hours. Strain through a fine mesh or coffee filter to remove grounds. Serve over ice or dilute with water or milk for a smooth, mellow, and naturally sweet coffee.

FRENCH PRESS

To brew with a French Press, add coarsely ground coffee (about 1:15 coffee-to-water ratio) into the carafe. Pour hot water (just off the boil) evenly over the grounds, stir gently, and place the lid with the plunger pulled up. Let it steep for 4 minutes, then slowly press down the plunger and serve immediately for a rich, full-bodied cup.

POUR OVER

To brew with a pour-over, place a filter in the dripper and rinse it with hot water. Add medium-ground coffee (about 1:15 coffee-to-water ratio), then slowly pour hot water (90–96°C) in a circular motion, starting with a bloom pour for 30 seconds. Continue pouring in stages, allowing the water to pass through evenly. The result is a clean, bright, and aromatic cup.

AEROPRESS

To brew with an AeroPress, add medium-fine ground coffee (about 1:15 coffee-to-water ratio) into the chamber. Pour hot water (around 85–90°C), stir for 10–15 seconds, then insert the plunger and press gently after about 1–2 minutes of steeping. This method delivers a smooth, clean, and flavorful cup.

MOKA POT

To brew with a Moka Pot, fill the bottom chamber with water up to the valve. Add fine ground coffee into the filter basket without tamping. Assemble the pot and place it on medium heat. As the water heats, steam pressure pushes the brewed coffee into the upper chamber. Remove from heat when you hear a hissing sound, then serve immediately for a rich, bold cup.

ESPRESSO

To brew espresso, use a fine grind and dose about 18–20g of coffee into the portafilter. Tamp evenly with firm pressure. Lock the portafilter into the machine and start the extraction. Brew with water at around 90–96°C, aiming for a 25–30 second shot time. This method produces a rich, concentrated coffee with a thick crema.

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